Puri with Anda Kassa

Knead and Rest the Dough

• Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
• Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.

Shape and Roll the Puris

• After resting, knead the dough again for one minute to make it smooth.
• Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
• Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
• Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.

Fry the Puris

• Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
• Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
• Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
• Once puffed (this 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.
• Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.

Drain and Serve

• Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
• Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
• Repeat the frying process for all the dough balls.
• Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.

Build the Masala

• Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
• Add the tomato puree. Cook for 5-7 minutes, stirring, until the mixture thickens and you see oil separating from the sides of the masala.
• Lower the heat, add the powdered spices: turmeric, Kashmiri red chili, cumin, and coriander powder, along with the salt and sugar. Stir continuously for 1 minute. Add a splash of water if the masala sticks to the pan.

Simmer the Curry

• Add the fried potatoes and eggs back to the pan. Gently toss to coat them thoroughly with the masala, being careful not to break the eggs.
• Pour in 1 cup of warm water and stir gently. Bring the curry to a boil.
• Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. The gravy will thicken and the flavors will meld together.

Garnish and Serve

• Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final gentle stir.
• Garnish with freshly chopped coriander leaves.
• Let the Anda Kassa rest for 5-10 minutes before serving. This allows the flavors to deepen. Serve hot with steamed rice, roti, or luchi.