Egg papps ( without oven) Check description for complete recipe ✨📝 скачать в хорошем качестве

Egg papps ( without oven) Check description for complete recipe ✨📝

Ingredients ​For the Egg Masala: ​Boiled Eggs: 3-4 (cut into halves) ​Oil: 2 tbsp ​Onions: 2 large (finely sliced) ​Green Chillies: 2 (slit) ​Ginger-Garlic Paste: 1 tsp ​Spices: Turmeric, Red Chilli Powder, Garam Masala, Coriander Powder (to taste) ​Tomato: 1 medium (chopped) ​Fresh Coriander: A handful (chopped) ​Salt: To taste ​For the Pastry Dough: ​All-Purpose Flour (Maida): 2 cups ​Hot Oil: 2 tbsp (for the dough) ​Water: As needed ​The "Flaky" Paste: A mix of Ghee and Maida (to layer the dough) ​Method ​1. Prepare the Egg Masala- ​Boil eggs with a pinch of salt. Once done, peel and set aside. ​Sauté: Heat oil in a pan. Add onions and sauté until they turn golden brown. ​Aromatics: Add green chillies and ginger-garlic paste. Cook until the raw smell disappears. ​Spice it up: Stir in turmeric, salt, red chilli powder, garam masala, and coriander powder. ​Simmer: Add tomatoes and a splash of water. Cover and cook for a few minutes until the masala thickens. ​Finish: Garnish with fresh coriander. Place the boiled eggs on the masala, cook for 2 minutes so the flavors soak in, and set aside to cool. ​2. Create the Layered Dough ​Mix: Combine maida, salt, and hot oil. Gradually add water to form a smooth, soft dough. ​Layering: Roll out thin rotis. Apply the ghee-maida paste on one roti, place another on top, and repeat. This creates the "puff" layers! ​Shape: Roll the layered stack into one large sheet and cut it into squares. ​3. Stuff & Fry ​Assemble: Place a spoonful of the egg masala and half a boiled egg in the center of each square. Fold the edges to seal them (use a drop of water if needed). ​Fry: Heat oil in a pan and shallow or deep fry the puffs on medium-low heat. ​Serve: Fry until every side is golden and crispy. ​Serve hot with tomato ketchup