Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
Prep50 min
Cook30 min
Soak150 min
Servings4
Serving size: 2 pieces
842cal
10gprotein
75gcarbs
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
A fragrant and mildly spiced mixed vegetable curry from Karnataka, simmered in a creamy coconut and green chili masala. This classic side dish is the perfect partner for fluffy pooris, set dosas, or chapatis.
Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This comforting North Indian curry is packed with flavor and comes together quickly, perfect for a weeknight dinner with roti or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 2 eggs(One serving includes 2 hard-boiled eggs and approximately 1 cup of curry.)
About Parotta, Vegetable Sagu and Egg Masala Curry
Flaky Udupi parotta with creamy vegetable sagu and perfectly spiced, protein-packed egg masala. Yum!
This udupi dish is perfect for lunch. With 1420.44 calories and 31.65g of protein per serving, it's a nutritious choice for your meal plan.
56gfat
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
270cal
7gprotein
31gcarbs
15gfat
Ingredients
1 cup Fresh Coconut (grated)
4 pcs Green Chillies (adjust to spice preference)
1 inch Ginger (roughly chopped)
5 pcs Garlic Cloves
2 tbsp Roasted Gram Dal (also known as pottukadalai)
1 inch Cinnamon Stick
4 pcs Cloves
0.25 cup Coriander Leaves (packed, plus more for garnish)
1 pcs Carrot (medium, diced)
100 g Green Beans (chopped into 1-inch pieces)
1 pcs Potato (medium, peeled and diced)
0.5 cup Green Peas (fresh or frozen)
1 pcs Onion (medium, finely chopped)
1 pcs Tomato (medium, finely chopped)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
10 pcs Curry Leaves
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
1.75 cup Water (divided for grinding and gravy)
1 tbsp Lemon Juice (freshly squeezed)
Instructions
1
Prepare the Coconut Masala Paste
In a blender jar, combine the grated coconut, green chillies, ginger, garlic cloves, roasted gram dal, cinnamon stick, cloves, and packed coriander leaves.
Add 1/4 cup of water and blend until you have a very smooth, fine paste. Set aside.
2
Cook the Vegetables
In a medium pot, add the diced carrots, green beans, and potatoes. Cover with water and bring to a boil.
Cook for about 7-8 minutes until the vegetables are almost tender.
Add the green peas and cook for another 2-3 minutes. The vegetables should be cooked through but still retain a slight bite.
Drain the water completely and set the cooked vegetables aside.
3
Prepare the Tempering (Tadka)
Heat oil in a large pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Add the urad dal, curry leaves, and asafoetida. Sauté for about 30 seconds until the dal turns a light golden brown.
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil them.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
Optional but recommended: Heat 1 tsp of oil in a pan. Sauté the boiled eggs with a pinch of turmeric and red chili powder for 2-3 minutes until they are lightly golden. Set aside.
2
Sauté the Aromatics
Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
4
Sauté Masala and Combine
Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it breaks down and becomes soft and mushy.
Add the prepared coconut masala paste and turmeric powder. Sauté for 5-7 minutes on medium-low heat until the raw aroma disappears and you see oil separating from the sides of the masala.
Add the cooked vegetables and salt. Gently mix to coat the vegetables evenly with the masala.
5
Simmer and Finish
Pour in the remaining 1.5 cups of water, stir well, and bring the curry to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the flavors to meld together beautifully.
Turn off the heat. Stir in the fresh lemon juice.
Garnish with more fresh coriander leaves and serve hot.
Pour in the tomato puree and add salt. Mix well.
Cook the masala over medium heat for 8-10 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides. This is a crucial step for a flavorful gravy.
4
Simmer the Curry and Finish
Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
Gently add the prepared hard-boiled eggs to the gravy.
Sprinkle garam masala and crushed kasuri methi over the top. Stir gently to combine.
Cover and simmer for a final 2-3 minutes. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving.
