Poori with Chettinad Egg Masala

Rest the Dough

• Cover the kneaded dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll and softer in texture.

Portion and Roll the Pooris

• After resting, knead the dough again for 1 minute to make it smooth.
• Divide the dough into 16 equal-sized small balls. Roll each ball between your palms to make it smooth and crack-free.
• Lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality.
• Take one dough ball and roll it into an even circle about 3-4 inches in diameter and about 2-3 mm thick. Ensure the thickness is uniform for even puffing.

Heat the Oil for Frying

• Pour about 2-3 inches of oil into a deep, heavy-bottomed pan (kadai) and heat it over a medium-high flame.
• To check if the oil is ready, drop a tiny piece of dough into it. If the dough sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180-190°C or 350-375°F).

Fry the Pooris

• Gently slide one rolled poori into the hot oil. It will sink for a moment and then float to the surface.
• As it floats up, use the back of a slotted spoon to gently press down on the poori. This pressure helps it to puff up completely.
• Once puffed (which takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
• Remove the poori with the slotted spoon, letting the excess oil drip back into the pan. Place it on a wire rack or a plate lined with paper towels to absorb any extra oil.

Serve Immediately

• Repeat the frying process for the remaining dough balls, ensuring the oil temperature is maintained. Fry one poori at a time for best results.
• Serve the pooris hot and puffy with your favorite curry, such as Aloo Sabzi, Chana Masala, or with Shrikhand for a festive meal.

Cook the Curry

• Add the tomato puree and cook for 4-5 minutes until it thickens and you see oil separating at the edges.
• Add the turmeric powder and the ground Chettinad masala paste. Sauté on low heat for 5-7 minutes, stirring frequently, until the masala is well-cooked and aromatic.
• Pour in 1.5 cups of water and add salt. Stir well to combine everything, ensuring there are no lumps.
• Bring the gravy to a gentle boil.

Simmer and Finish

• Carefully slide the slit hard-boiled eggs into the boiling gravy.
• Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the eggs to soak up the rich flavors.
• Uncover and check the consistency. If it's too thick, add a splash of hot water. Adjust salt if needed.
• Turn off the heat and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.