Egg Korma Roll

1. 1

   Prepare Key Components (20 mins)

   • Hard-boil the eggs: Place 8 eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10 minutes. Transfer to an ice bath to cool, then peel and set aside.
   • Prepare the dough: In a large bowl, combine 2 cups of whole wheat flour and 1/2 tsp of salt. Gradually add 1 cup of water, kneading until a soft, pliable dough forms. Cover with a damp cloth and let it rest for at least 15 minutes.
   • Soak the cashews: Place 1/4 cup of cashew nuts in a small bowl and cover with 1/2 cup of warm water. Let them soak for 15 minutes to soften.
   • Prepare the onion garnish: In a small bowl, toss the thinly sliced large onion with 1 tbsp lemon juice and 1 tsp chaat masala. Set aside.
2. 2

   Create the Korma Base (12 mins)

   • Make the korma paste: Drain the soaked cashews and add them to a blender with one of the chopped medium onions. Blend into a very smooth paste, adding a tablespoon of water if needed to facilitate blending.
   • Sauté aromatics: Heat 3 tbsp of oil in a wide pan or kadai over medium heat. Add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until fragrant.
   • Cook the onions: Add the remaining chopped medium onion and sauté for 6-8 minutes until it turns soft and golden brown.
   • Cook the pastes: Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears. Then, add the onion-cashew paste. Cook on low-medium heat for 5-6 minutes, stirring frequently, until the paste thickens and you see oil separating at the edges.
3. 3

   Finish the Egg Korma (10 mins)

   • Add spices: Reduce the heat to low. Add 1/2 tsp turmeric powder, 1.5 tsp coriander powder, and 1/2 tsp red chili powder. Stir for 30 seconds.
   • Incorporate yogurt: Turn the heat to the absolute lowest setting. Slowly pour in the 1/2 cup of whisked yogurt while stirring continuously to prevent it from curdling. Cook for 2 minutes, still stirring.
   • Simmer the gravy: Add 1 cup of water and the remaining 1 tsp of salt. Bring the gravy to a gentle simmer.
   • Add the eggs: Gently prick the peeled, boiled eggs a few times with a fork (this helps them absorb flavor) and add them to the gravy. Sprinkle in 3/4 tsp garam masala and 1 tsp crushed kasuri methi.
   • Thicken the korma: Cover the pan and let it simmer on low heat for 5-7 minutes, until the gravy has thickened to a rich, coating consistency. Turn off the heat and set aside.
4. 4

   Cook the Parathas (8 mins)

   • Divide and roll: Divide the rested dough into 4 equal portions. Lightly flour a surface and roll each portion into a 7-8 inch circle.
   • Cook the first side: Heat a tawa or flat skillet over medium-high heat. Place a rolled paratha on the hot tawa and cook for about 30-45 seconds, until small bubbles appear on the surface.
   • Flip and add ghee: Flip the paratha. Drizzle about 1/2 tsp of ghee on the cooked surface and spread it evenly. Cook for another minute until golden spots appear.
   • Finish cooking: Flip again, drizzle another 1/2 tsp of ghee on the other side, and press gently with a spatula. Cook until both sides are golden brown and crisp. Repeat for the remaining dough balls.
5. 5

   Assemble the Rolls (5 mins)

   • Lay the base: Place a warm paratha on a clean plate or parchment paper.
   • Add the filling: Take two eggs from the korma, slice them in half, and arrange them in the center of the paratha. Spoon a generous amount of the thick korma gravy over the eggs.
   • Add garnish: Top with a handful of the prepared lemon-chaat masala onions.
   • Roll it up: Fold the bottom edge of the paratha up over the filling, then tightly roll from one side to the other to form a secure wrap. Secure with a toothpick if needed.
   • Serve immediately while hot and fresh.

Cuisines we love