A good pickle can completely change a meal, and this Mangalorean Prawn Pickle proves it. This recipe brings together juicy prawns, roasted spices, and chillies in a finger-licking addictive punch.

If you love having a little something spicy on the side of your meals, this Mangalorean Prawn Pickle is going to make you very happy. It’s full of the classic slow-roasted kick that coastal dishes are known for.

The flavours remind me of the same comfort you get from dishes like our Prawn Curry. Plus this one also has that same homely charm with a simple mix of prawns, chillies and spices cooked down till everything smells amazing. It’s easy to make, stores beautifully, and only tastes better with time.

Ingredients for Prawn Pickle

• Prawns: Fresh, cleaned prawns work best here. They’re marinated before to help them firm up slightly before cooking.
• For the Masala Paste: Byadgi chillies (for colour and flavour), cumin, black pepper, cloves, cinnamon, fenugreek seeds and turmeric. Everything is ground with vinegar for that tangy base.
• Aromatics: Sliced garlic, chopped ginger, green chillies and curry leaves add freshness and that signature South Indian aroma.
• Oils: Sesame oil for frying the prawns and roasting the masala, and a little coconut oil at the end for an authentic coastal touch.
• Seasoning & Liquid: Salt and hot water to bring the pickle together and help it cook down to the right consistency.

Frequently Asked Questions

Richa’s Top Tips

• Dry the prawns really well: Any extra moisture makes the pickle watery and reduces its shelf life, so pat the prawns dry before marinating.
• Fry the prawns on low heat to help them firm up without turning rubbery. They should get lightly golden on the edges, not crisp.
• Roast the masala patiently: This is where most of the flavour comes from. Keep the heat low and roast until you see oil separating on the sides.
• Use vinegar, not water, for grinding: It gives the masala a smooth texture and also helps preserve the pickle.
• Always add hot water at the end: Cold water can reduce shelf life. Hot water blends into the masala better and helps everything come together.

Storage Tips

• Fridge: Store the prawn pickle in a clean, completely dry glass jar for up to 2–3 months. The key is keeping moisture out, so always use a dry spoon when scooping.
• Room Temperature: Avoid keeping the pickle out for long, especially in warm weather. After serving, pop it back into the fridge as soon as you can.
• Freezer: Not recommended. Freezing can change the texture of the prawns and affect the flavour of the spices.
• Shelf-Life Booster Tip: Use hot water in the recipe exactly as mentioned, it helps the pickle last longer and keeps the masala smooth.

Serving Ideas

A good prawn pickle can lift almost anything you pair it with. Here are some delicious ways to enjoy it: :

• With Rice: The classic way to enjoy spicy, tangy prawn pickle. Keep it simple and comforting.
• With Neer Dosa: Soft, delicate Neer Dosa balances the heat beautifully.
• With Nadan Chicken Curry: Add a small spoonful on the side of Nadan Kozhi Curry for contrast.
• With Parathas: Enjoy it with flaky Laccha Paratha or even simple chapatis.
• With Biryani: A tiny spoon of this pickle takes your Hyderabadi Veg Biryani to the next level.
• In Tiffin Boxes: Pairs well with lemon rice, upma, curd rice, or pongal when you want something quick and flavourful.

Customisation Ideas

• Add a coconut twist: Stir in a spoon of roasted coconut paste (just lightly roast grated coconut till golden and grind without water). It gives the pickle a coastal, almost-thokku style richness.
• Add heat in layers: Instead of increasing just the red chillies, add ½ teaspoon crushed black pepper towards the end. Pepper heat hits differently and gives you that Mangalorean-style punch.
• Oil-cured version: After the pickle cools, top it with 2–3 extra tablespoons of sesame oil. As it rests, the oil absorbs flavour and becomes a ready-to-drizzle “prawn chilli oil” for dosas and rice.

Whether you’re pairing it with a simple dal-chawal meal or adding it to a festive thali, it brings instant excitement to the plate. If you try this at home, don’t forget to tag me on Instagram @my_foodstory I’d love to see how your batch turns out!

Watch Prawn Pickle Recipe Video

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Mangalorean Prawn Pickle

Tangy and spicy with authentic South Indian flavors, this prawn pickle is one of those recipes that feel comforting and zingy in the same bite!

Course Side Dishes

Cuisine Indian, South Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 portions

Calories 435kcal

Author Richa

Ingredients

Marination

• 500 gms prawns
• 1 teaspoon turmeric powder
• 1 ½ teaspoons salt

ground masala

• 30 byadgi chillies
• 1 teaspoon cumin seeds jeera
• 1 teaspoon black pepper whole
• 6 cloves
• 1 inch dalchini
• 12 fenugreek seeds methi
• 1 teaspoon turmeric powder
• ¾ cup + 2 tablespoons vinegar

For pickle

• ½ cup sesame oil
• 20 garlic cloves sliced into 2
• 2 inches ginger chopped into ⅛ inch cubes
• 4 green chillies chopped into ⅛ inch long pieces
• 3 sprigs curry leaves divided
• 1 ¼ teaspoon salt
• ½ cup + 2 tablespoons hot water
• 1 tablespoon coconut oil

Instructions

• Take prawns in a bowl, add turmeric powder, salt and mix well. Set aside to marinate for 30 minutes.
• Add all ingredients for ground masala except for vinegar to a mixer. Add ¼ cup of vinegar and start grinding the spices. Add 2-3 tablespoons of vinegar at a time and grind to a smooth paste. This method of grinding ensures the smooth grinding of paste.
• Heat sesame oil in a kadai or pan, add the marinated prawns and fry them on low heat for 5-6 minutes till the moisture evaporates and prawns get roasted on the edges to a golden brown. Remove from oil and set aside on a plate.
• Heat the same kadai, add garlic, ginger and green chillies and saute for 1-2 minutes till they are fragrant. Add 2 sprigs of curry leaves and saute for a few seconds. Add the ground paste, salt and roast on low for 10-12 minutes till the masala gets roasted and oil separates from the side of the pan. While frying, if the masala sticks to the sides of the pan, scrape them out and add to the masala getting roasted. This will add more flavour to the pickle.
• Add roasted prawns, mix well and cook for 2-3 minutes. Add hot water, mix well, cook for 2-3 minutes, add the remaining 1 sprig of curry leaves and take off the heat.
• Cool completely, store in an airtight glass container and refrigerate.

Video

Notes

1. Make sure you use only hot water to increase its shelf life.
2. Pickle stays good for 2-3 months in the refrigerator.
3. Glass container is ideal as its stored for a longer period.

Nutrition

Calories: 435kcal | Carbohydrates: 16g | Protein: 19g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 2469mg | Potassium: 355mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 27mg | Calcium: 123mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Mangalorean Prawn Pickle appeared first on My Food Story.

Learn how to make quick and simple Urulai Kizhangu Masala recipe with video tutorial and detailed step by step photos. Poori Masala, best side dish for poori, chapati & dosai made using potatoes! Urulai Kizhangu Masala, also known as Poori Masala or Potato Masala is a simple yet flavorful South Indian side dish that pairs...

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The post Urulai Kizhangu Masala | Poori Masala Recipe | Potato Masala appeared first on Cooking From Heart.

Coconut sambar is a simple delicious and comforting sambar made with cooked dal, a mix of vegetables, fresh coconut paste and a flavourful tempering. The addition of coconut gives the sambar a creamy, rich texture and a mild sweetness. This sambar perfectly pairs with tiffin items like idli, dosai, pongal, medu vadai or can be...

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The post Coconut Sambar Recipe appeared first on Yummy Tummy.

Creamy, rich, and deeply savory, these mashed potatoes get a flavor upgrade with caramelized onions and a secret boost of plant-based protein from pureed white beans. The result is velvety, buttery comfort in every bite. A side that’s perfect for holidays or weeknights alike. (Gluten-free, nut-free, with a soy-free option.)

Everyone loves potatoes in every form, especially mashed potatoes around the holiday season. They’re a fixture at every meal, and we’re going to level them up times two.

This recipe levels up the flavor with caramelized onions, garlic, and herbs that add an amazing flavor to these mashed potatoes. And we’re going to add some pureed white beans for extra protein and heartiness. 

You’ll get protein from the beans, nutritional yeast, and non-dairy milk. You can add even more protein by serving it with crispy lentils or tofu bacon bits.

No matter how you serve caramelized onion mashed potatoes they’re rich, hearty, and perfect for any holiday table or cozy dinner. Served here with my mushroom bourguignon.

Why You’ll Love Caramelized Onion Mashed Potatoes

• creamy mashed potatoes
• savory caramelized onion topping
• sneaky protein
• delicious holiday side dish
• naturally gluten-free and nut-free with easy soy-free option

Continue reading: Caramelized Onion Mashed Potatoes 

The post Caramelized Onion Mashed Potatoes  appeared first on Vegan Richa.

Friendsgiving has always been about bringing people together, but this year, it’s time to take the celebration beyond the dining room walls. Enjoy the crisp autumn air, the aroma of delicious food sizzling on the grill, and the sound of laughter filling the backyard. This year, Friendsgiving evolves from a familiar celebration into an unforgettable outdoor feast where tradition meets open flames, and gratitude is shared around the grill – here’s how to host your Outdoor Friendsgiving.

A Feast Meant to Be Shared

It’s not about perfection or plated meals; it’s about the magic of gathering. Friendsgiving is at its best when everyone brings a little of themselves to the table.

A little pre-Friendsgiving prep, goes a long way. Set the stage of your backyard with patio heaters, lanterns, and colorful fall flowers. Ensure comfort for guests with fluffy pillows and cozy blankets. Prepare your Wildfire Outdoor Living Grill by picking up propane ahead of time.

Take advantage of Golden Hour by taking photos of your loved ones against the backdrop of your picturesque outdoor kitchen. Simultaneously, offer your guests a fall, Santa Fe-inspired beverage, a “Cider Press” Chimayó Cocktail, while passing around appetizers, like this Smoked Shrimp Cocktail with Chipotle Orange Sauce.

Your grill—not your oven—should be the spectacular centerpiece not only of this year’s Thanksgiving feast, but for years to come! These dishes will invigorate and reinvent your Thanksgiving traditions.

Start with the classic star entrée – the Smoke-Roasted Turkey with Cognac Herb Butter on the Wildfire Outdoor Living Grill, infused with smoky flavor that makes every bite richer and grilled to a perfection with a dark, golden brown color.

Add creamy Grilled Corn Chowder, unabashedly rich Smoked Mushroom Bread Pudding (stuffing), and Hellfire Cranberry Sauce (if you’ve always found cranberry sauce too sweet, this brash salsa is for you).

The result? A laid-back spread that feels both classic and new! Everyone contributing, everyone sharing, everyone coming back for seconds. It’s the kind of feast that feels less like hosting and more like belonging.

The Art of Gathering Outdoors

Good food, football, and friends who feel like family. Out in the backyard, those traditions come together naturally. With a Wildfire Outdoor Living Kitchen, you’re part of the action: checking the grill during halftime, topping off drinks, and enjoying the easy company of good friends.

As daylight fades and the glow of the Wildfire Outdoor Living Kitchen takes over, the pace slows in the best way. Dessert, a Smoke-Roasted Apple Crisp, is served, glasses are refilled, and it’s that sweet spot of the evening when conversation softens, laughter lingers, and everything feels easy.

That’s what Wildfire Outdoor Living is all about: creating spaces that make hosting feel natural, so you can focus on what really matters: great food, great friends, and moments that last – long after the game’s over.

This Friendsgiving, turn your backyard into the ultimate hosting space. Whether you’re watching football, grilling turkey, or simply raising a glass with your closest friends, Wildfire Outdoor Living helps you do it in style. Because the best memories aren’t made at the table, they’re made around the grill.

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The post Outdoor Friendsgiving – Bring Your Traditions Outside appeared first on Barbecuebible.com.

Spicy, nutty, and full of personality, this classic Maharashtrian thecha is the easiest way to give your everyday food a desi twist.

Somewhere between its smoky heat from green chillies, the sharp bite of garlic, and the crunch of roasted peanuts, thecha finds its magic. This Maharashtrian classic is unapologetically flavourful and instantly wakes up any simple plate of food.

Traditionally pounded by hand for that rustic texture, thecha is quick to make and needs just a few pantry staples. It’s one of those condiments you will always find in my fridge, right alongside my trusty chilli oil, homemade tomato ketchup, and green coriander chutney. If you love big, punchy flavours, this is one recipe you should save.

Ingredients for Thecha

• Green Chillies: The heart of thecha recipe. Use the spicy ones for that iconic fiery kick or a milder variety if you want a less intense heat.
• Garlic: Adds a sharp, earthy depth that balances the spice beautifully.
• Peanuts: Roasted and de-skinned, they bring texture and a nutty flavour that mellows the heat.
• Coriander Stems and Leaves: A touch of freshness that brightens the chutney.
• Oil: Helps blister the chillies and garlic, and adds a smokey flavor. Use any neutral-flavored oil with a high smoke point. 
• Salt: To season

Richa’s Top Tips

• Use a mortar and pestle: Thecha gets its signature texture and flavor when pounded by hand. A mixer works too, but keep it coarse.
• Adjust the heat: Green chillies vary in spice, so taste as you go. You can mix hot and mild chillies for better balance.
• Roast the ingredients right: Let the chillies and garlic blister nicely, that smoky aroma is what gives thecha its bold flavor.
• Add peanuts last: Pound or blend them at the end so they stay slightly chunky and add crunch.

Frequently Asked Questions

Thecha Dishes You’ll Love

Once you make a batch of thecha, you’ll want to put it on everything (& honestly you should). Here are a few easy, flavour packed recipes for you to try

Thecha Naan:  Imagine this soft buttery thecha naan with a generous amount of butter mouth watering bold desi flavour. It’s the perfect sidekick for some dal & chilled raita on the side.

Thecha Paneer: Crispy on the outside and soft on the inside, this paneer appetizer will disappear right off the plates. Serve them hot at your diwali party and wow your guests. 

Thecha Chicken: Juicy chicken pieces marinated in thecha air fried to crisp golden perfection will be the talk of your diwali get together. This one a total winner for spice lovers. 

Storage Tips

• Fridge: Store Thecha in a clean, airtight glass jar for up to 3-4 days. Add a thin layer of oil on top to help preserve its freshness,flavor, and color.
• Freezer: You can freeze this thecha recipe for up to a month. Portion it into small airtight containers or silicone trays for easy use.
• Room temperature: Avoid leaving it out for more than a couple of hours, especially in warm weather, as the garlic and peanuts can turn rancid.

If you love bold, fiery flavours, Thecha deserves a spot in your kitchen. It’s quick, rustic, and adds instant excitement to any meal. Whether you pair it with bhakri, spoon it over rice, or use it as a dip for snacks, this little chutney packs a big punch.

Try it once, and it might just become your go-to condiment for when you need something that wakes up your taste buds. And if you make it, don’t forget to tag @my_foodstory, I’d love to see your versions!

Watch Thecha Recipe Video

Print

Thecha Recipe

Spicy, nutty, and full of personality, this classic Maharashtrian thecha is the easiest way to give your everyday food a desi twist.

Course Side Dishes

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 198kcal

Author Richa

Ingredients

• 2 tablespoons cooking oil
• 30 green chillies whole, stems removed
• 15 garlic cloves whole
• ½ teaspoon salt
• 2-3 green coriander stems and leaves
• 2 tablespoons roasted de-skinned groundnuts

Instructions

• Heat oil on a tava or shallow pan, add green chillies and garlic. Let them blister on all sides – this takes 2-3 minutes.
  2 tablespoons cooking oil, 30 green chillies, 15 garlic cloves
• Add them to a mortar and pestle, along with salt, coriander stems and leaves, groundnuts and pound them to a coarse paste.
  ½ teaspoon salt, 2-3 green coriander stems and leaves, 2 tablespoons roasted de-skinned groundnuts

Video

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1418mg | Potassium: 88mg | Fiber: 12g | Sugar: 11g | Vitamin A: 68IU | Vitamin C: 44mg | Calcium: 27mg | Iron: 0.4mg

This article was researched and written by Harita Odedra.

The post Thecha Recipe | How to Make Thecha appeared first on My Food Story.

These 25 Indian Bread Recipes are the perfect accompaniment to any Diwali table. Parathas, pooris, kulchas and naans – there’s something here for everyone.

Diwali is all about lights, laughter, and of course, food that brings everyone together around the table. And while sweets often steal the spotlight, the Diwali party table feels incomplete without Indian breads. In fact, their soft, fluffy, and endlessly versatile nature makes them the perfect partner for all those rich curries, dals, and party specials you’ll be cooking up for family and friends.

From buttery naan and flaky parathas to festive puris, there’s truly a bread for every mood and menu. Even better, many of these are quick to make, and therefore can easily transform even a simple dish into something celebration-worthy. For example, picture a basket of hot, puffed-up puris alongside chole, or a stack of garlic naan soaking up creamy paneer butter masala — comforting, festive, and absolutely irresistible.

With this collection of Indian breads, you’ll find plenty of options to mix and match with your Diwali spread. So, whether you’re hosting a big dinner or planning a cozy get-together, these breads will effortlessly add warmth, flavor, and a touch of tradition to your festive table. In the end, all that’s left to do is roll up your sleeves, fire up the tawa, and make your Diwali feast even more delicious! ✨

North Indian Favorites

5 from 1 vote

Lachha Paratha

Flaky, layered paratha that's crispy through and through. It's made with just four ingredients and looks gorgeous as you can see multiple layers in each paratha.

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No-Yeast Butter Garlic Naan

Learn how to make delicious crispy butter garlic naan at home without using yeast or a tandoor!

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5 from 6 votes

Chilli Garlic Cheese Stuffed Kulcha

Chilli Garlic Cheese Stuffed Kulchas have a garlicky, melted cheesy center thats encased in the softest bread. These Amritsari Kulchas work best with chana masala or matra

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4.92 from 50 votes

Instant No Yeast Naan in 30 minutes

Instant No Yeast Naan bread recipe which doesn’t require any yeast or eggs and takes only 30 minutes from start to finish and can be made on the gas stove in a skillet. No oven or tandoor.

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5 from 3 votes

How to make the Perfect Pooris

Ever wonder how restaurants get those picture-perfect puffed pooris every single time? The secret? A few tiny tricks you’ll wish you knew sooner.

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5 from 1 vote

Bhatura

Bhaturas are deep-fried Indian flatbreads with a light and airy texture that makes them the perfect accompaniment to soak up any curry.

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No-Yeast Butter Garlic Naan

Learn how to make delicious crispy butter garlic naan at home without using yeast or a tandoor!

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5 from 1 vote

Thecha Naan | Stuffed Chilli Cheese Naan

Cheesy garlicky and spicy, this Thecha Naan is made with a roasted garlic and chilli stuffing making it super delicious!

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Goes With Everything

4.92 from 23 votes

Soft Rotis – How to make them at home

Making soft rotis at home only needs two ingredients – atta (wholemeal wheat flour) and water. From kneading the dough to rolling them out and cooking them, the entire process takes approx 10-15 minutes with some resting time in between. Once you master this skill, homemade bread is never far away!

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Chutney Dal Paratha

The perfect way to turn leftover parathas into something yummy and nutritious, these chutney dal parathas make for the perfect breakfast for the whole family, kids included!

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5 from 2 votes

Kasuri Methi Parathas | Fenugreek Flatbread

Recipe for easy, flavorful kasuri methi parathas or fenugreek flatbread. No yeast or eggs required and they only take minutes!

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5 from 6 votes

Ladi Pav

Ladi Pav is a Mumbai style dinner roll thats really soft, buttery and has a beautiful crumb. Its served traditionally with pav bhaji, misal pav or for vada pav

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5 from 3 votes

Air Fryer Dinner Rolls

Pillow-y soft, buttery goodness: that’s how I’d describe these Air Fryer Dinner Rolls. Making them doesn’t get easier than this!

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South Indian Spread

Mysore Masala Dosa

Mysore Masala is a popular South Indian breakfast where a spicy red chutney is spread on the dosa while it's cooking to give it a spicy twist and it is then stuffed with a yummy potato filling. Legend says it originated in Mysore but now its made all across the country!

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Idli | How to Make Idlis

The secret to really soft, fluffy, melt-in-the-mouth idlis? It starts with the right batter and I’m showing you exactly how in this recipe.

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5 from 1 vote

Dosa Recipe | How To Make Dosa

This dosa recipe with my easy homemade batter will help you nail the perfect dosa right at home – so you can make dosas just how you like, whenever you want!

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5 from 1 vote

Tender Coconut Appam | Palappam

Soft, fluffy and lacy is the best way to describe these Tender Coconut Appams. With a little prep and a handful of pantry staples, making appam at home is incredibly easy. Serve it with some Veg Stew for a comforting and wholesome meal!

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5 from 3 votes

Neer Dosa

Neer Dosa is a unique dosa recipe from Karnataka where the batter is only made from 3 ingredients – rice, coconut and water and doesn't need any fermentation. These are like soft, thin, lacy french crepes but gluten-free and can also be made vegan. They are the perfect vehicle to soak up spicy curries.

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5 from 1 vote

Tender Coconut Appam | Palappam

Soft, fluffy and lacy is the best way to describe these Tender Coconut Appams. With a little prep and a handful of pantry staples, making appam at home is incredibly easy. Serve it with some Veg Stew for a comforting and wholesome meal!

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Healthy Indian Breads

5 from 2 votes

Oats Dosa – Healthy Breakfast Recipe

Instant Oats Dosa is a fast, healthy breakfast recipe that's spiced with ginger, cumin, curry leaves, onions and coriander. These have a lacy texture, are golden brown and really crispy!

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5 from 4 votes

Millet Mysore Masala Dosa

If you want to include more millets in your diet, this is a perfect recipe. This mysore masala dosa is made with a fermented millet batter that makes beautiful, crispy dosas.

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Instant Ragi Dosa

Ragi dosa is an instant dosa recipe that’s also a great way to include millets in your diet. It doesn’t need any grinding or fermenting. Rich in iron and fibre, these dosas are healthy, hearty & nutritious. The trick is to make sure the batter is the consistency of milk.

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5 from 2 votes

High Protein Dosa

An instant no fermentation recipe, this high-protein dosa is really healthy and nutritious. This is like a chilla and makes for a delicious breakfast

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Sweet Breads

Puran Poli

Puran Poli is a sweet, stuffed flatbread thats popular all over India. The key is to make a very soft dough so that the final parathas are really soft and pliable.

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Diwali is best celebrated with good food and warm memories, and Indian breads bring it all together. From puris to naans and parathas, they add comfort, tradition, and flavor to every festive meal. Serve them with your favorite curries and enjoy a truly delicious Diwali feast! ✨

The post 25 Vegetarian Indian Breads for Diwali appeared first on My Food Story.

Thai green curry is a rich creamy, delicious and flavourful curry. It is quite similar to our Indian vegetable kurma, but made with Thai based ingredients. The star ingredient of this curry is Thai green curry paste, which is made from fresh spices and herbs like lemon grass, kaffir lime, galangal, green chillies, ginger, garlic...

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The post Thai Veg Green Curry Recipe appeared first on Yummy Tummy.

Ever wonder how restaurants get those picture-perfect puffed pooris every single time? The secret? A few tiny tricks you’ll wish you knew sooner.

There’s a special kind of joy in watching a poori puff up, like a golden little balloon rising out of hot oil. If you’ve always thought pooris are only something expert home cooks can pull off, this is your sign to give them a try.

And honestly? They’re way easier than they look. With the right dough, a few simple rolling tricks, and hot oil at just the right temperature, you’ll be dishing out light, airy pooris that stay crisp on the outside and soft inside. This step-by-step guide will walk you through everything, even if it’s your very first time making them.

Steps To Perfect Pooris

We did several trials to perfect this poori recipe and found out the the secret to making great pooris lies in these three things –

• How to make the Dough + resting time
• How to roll out the puris to ensure the oil remains clean and there are no burnt bits
• How to fry them so they puff up and puris are light, not oily

Poori Ingredients

For the Dough

• Whole wheat flour (atta) – the base of your dough
• Sooji (semolina) – optional, adds crispiness and helps pooris stay puffed longer
• Salt – for flavour
• Water – to bring the dough together (just enough to make a stiff dough)
• Oil (for the dough) – kneaded in at the end to make the dough smooth
  

For Frying

• Oil (for deep frying) – about 1½ to 2 cups; choose an oil with a high smoke point like sunflower or rice bran oil (so the pooris fry crisp without soaking up too much oil)

Dough for Poori

Poori dough is made in the same way as the dough for rotis but with a lot less water. It has a comparatively stiff texture as opposed to the soft dough for rotis.

The two main ingredients for the poori dough are atta (whole wheat flour) and water.

• If the dough is too dry and doesn’t come together, add water one teaspoon at a time till it comes together
• Once the dough has been kneaded well, add a teaspoon of oil and knead again for a minute or two – this makes the dough smooth
• Also, poori dough shouldn’t be rested for too long – just five to ten minutes will do

Rolling out Pooris

Ideally puris should be round or oval in shape, but there is no judgement here. Even after years of practice, sometimes I still dish out puris in all sorts of shapes.

• In the video below, I’ve demonstrated how to make puris which are roughly the size of my palm. The thickness of the poori should approximately be about 1 mm (shown in video). If they end up being too thin, they won’t puff up properly. Too thick and they won’t cook well.
• Dip the ball of dough in a tiny amount of oil before rolling it out. The oil helps grease the dough and makes it easier to roll them out without sticking. Avoid using dry flour to dust puris (like we do for rotis). When dry flour comes in contact with hot oil, the flour particles will just burn and leave burn bits in your oil. And that’s an unpleasant taste. It’s important that the oil remains clean as we fry the puris.
• Pooris are such a fun food experience for kids! So if you have kids to entertain, don’t hesitate to use a cookie cutter on your rolled out dough and make fun-shaped puris for the kids!

How to Fry Fluffy Crispy Pooris

There are a few technicalities involved in the poori-frying process. Here’s a quick checklist before you begin:

• Oil temperature: The pooris should be fried in hot oil to keep them from getting too oily or soggy. Do a temperature test in the beginning by putting a tiny piece of dough in the oil – it should sizzle and come to surface immediately. You can also add a pinch of salt to the oil which prevents puris from becoming oily.
• Best Oil for frying puris: Since pooris need to be fried in very hot oil, use oils with a high smoke point such as sunflower oil or rice bran oil. These will not smoke easily and will keep the oil clean
• Dropping the poori: Don’t just plop the rolled out poori flat onto the oil – Dangerous! The trick is to hold the poori vertically above the kadhai and gently slip it into the oil from one side.
• The fluff factor: Super crucial step – When the poori starts sizzling, pick up your skimmer and gently press the poori into the oil. As soon as the puri starts puffing up, turn it over and press it gently again from the other side. In a few seconds, the poori will start to become golden brown – that’s when it’s time to remove them. Each poori should take about 20-25 seconds to cook. You can roll them out before hand and fry them one after another. Or if you have someone to help you, you can fry them as and when they are rolled out.

Richa’s Top Tips

• Make the dough firm – A stiff dough (firmer than roti dough) helps the pooris puff up and keeps them from soaking in oil.
• Don’t skip the resting time – Let the dough rest for just 5–10 minutes, this relaxes the gluten enough to roll easily without making the pooris chewy.
• Skip the dry flour – Instead of dusting with dry flour (which burns in hot oil), dip each dough ball in a little oil before rolling to prevent sticking and keep the oil clean.
• Get the thickness right – Roll each poori to about 1 mm thickness, too thin and they won’t puff, too thick and they’ll stay doughy inside.
• Check your oil temperature – Drop a tiny bit of dough in the oil, it should sizzle up instantly. If it sinks, the oil’s too cold; if it burns quickly, it’s too hot. (Here’s our guide to testing oil for frying).

Frequently Asked Questions

Storage Tips

• Room temperature: Store fried pooris in an airtight container for up to 1 day. Line with paper towels to absorb excess oil and keep them from going soggy.
• Fridge: Not ideal, but if you must, refrigerate cooled pooris in an airtight container for up to 2 days. Please note that they will not stay crisp, and will soften. 
• Freezer: Freeze dough balls (not rolled or fried pooris) for up to 1 month. Thaw completely, roll, and fry fresh.
• Reheating: Reheat pooris on a hot tava for 20–30 seconds on each side until they regain some puff. Avoid microwaving, it makes them chewy and limp.

Customisation Ideas

Want to give your pooris a fun twist? Try these simple tweaks to make them a little different each time without complicating the recipe:

• Try spiced pooris – Mix a pinch of turmeric, red chilli powder, and crushed black pepper into the dough for a gentle kick.
• Add ajwain or carom seeds – Knead a pinch into the dough for a subtle earthy flavour that also aids digestion.
• Mix in spinach purée – Swap part of the water with spinach purée to get bright green, nutrient-packed pooris.
• Use beetroot juice – Add beetroot juice instead of water for naturally pink pooris that are perfect for festive platters.

Best accompaniments for Poori

Here’s a list of our favourite accompaniments for pooris! Some of these are super popular, some are an acquired taste! Here’s a list of side dish options to serve with your pooris:

• Chana Masala – The best, spicy, north Indian dish to go with pooris – work up your appetite before this heavy meal
• Poori Bhaji – Simple potato-veggie-loaded bhaji and poori – all time favourite
• Poori Aloo – Ignore the carbs and dig into this sinfully satisfying dry side dish made of aloo, onions, peas, etc.
• Poori Chutney – Most restaurants in South India serve poori with coconut chutney, and it is so addictive!
• Poori Korma – A richer variant of poori bhaji, this veggie korma one is for special occasions
• Poori Aamras – This combo is soooo underrated! When mango season is on, this is literally all we eat!
• Poori Shrikhand – Sweet and so delicious, this one is for all those with that insatiable sweet tooth
• And if you are craving pooris but don’t feel like making an accompaniment, grab that bottle of achar and a bowl of raita, and tuck in!

Making perfect pooris isn’t as tricky as it looks, once you get the dough right and the oil hot, it’s pure fun watching them puff up like golden balloons. Serve them fresh, hot, and crisp while they’re at their fluffiest, and don’t forget to pair them with something delicious on the side. 

And if you try this recipe, tag me on Instagram @my_foodstory, I’d love to see your poori plates!

Watch How to make the Perfect Pooris

Print

How to make the Perfect Pooris

Ever wonder how restaurants get those picture-perfect puffed pooris every single time? The secret? A few tiny tricks you’ll wish you knew sooner.

Course Side Dishes

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 284kcal

Author Richa

Ingredients

• 2 cups Whole Wheat Flour
• 1/2 tablespoon Sooji (optional)
• ½ tsp Salt
• 1/2 cup Water + extra if required
• 1 1/4 teaspoon Oil for the dough
• 1 1/2 -2 cups Oil for frying (see note 2)

Instructions

• Mix together flour, sooji and salt in a bowl and add half cup water a little at a time to make a stiff dough. If the dough is too dry and doesn’t come together, add more water a teaspoon at a time. The dough should be stiffer than roti dough, and should not be too pliable. At the same time, you shouldn’t see any dried bits of dough. Once the dough has been kneaded well, add 1 1/4 teaspoon oil and knead again for a minute or two to get a smooth dough. Cover this with a cloth and set this aside for 5-10 minutes.
• Once the dough has rested, roll it into a log and divide it into small gooseberry sized balls (slightly smaller than limes). Roll each piece of dough into smooth balls and then press it slightly. Repeat this till all the balls are formed and cover and set them aside.
• Heat oil in a kadhai or deep pan for frying. To roll out the pooris, take one ball, dip it slightly in oil and roll it out into a circle to 1 mm thickness. Don’t worry if you don’t get the perfect circle – just make sure it’s evenly rolled.
• Make sure the oil is very hot. To check, take a small pieces of dough and put it in oil. If it sizzles immediately to the top, the oil is ready for frying.
• Take the rolled out dough, hold it vertically above the oil near the edge of the kadhai and gently slide it in (don’t plop it in or the oil will splash back). The puri should immediately sizzle to the top. Start pressing it with the back of the spoon and as soon as it starts to puff up, flip it over gently. Keep pressing it gently as it puffs up. Once the puri is golden brown from the bottom, take it out. Repeat this till all the puris are fried.

Video

Notes

1. Add 1/4 teaspoon to the oil to the dough if you’d like. This keeps the pooris from becoming oily
2. The best oils for frying pooris are sunflower oil and rice bran oil because they have a high smoke point
3. Make sure the dough is rolled out evenly
4. Semolina or sooji is an optional ingredient in pooris – it helps them become crisp and stay crisp for longer. I’ve used it in the video but don’t generally use it while making them at home

Nutrition

Calories: 284kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 218mg | Fiber: 6g | Sugar: 1g | Calcium: 20mg | Iron: 2mg

This article was researched and written by Harita Odedra.

More Bread Recipes

Indian Recipes

No Yeast Naan in 30 minutes (on the stovetop)

Side Dishes

Lachha Paratha | Flaky Layered Flatbread

Vegetarian Recipes

Whole Wheat Pita Bread Recipe

Breakfast

Kasuri Methi Parathas | Fenugreek Flatbread

The post Perfect Pooris – Fluffy and Light as air! appeared first on My Food Story.

Call them best supporting actors. Call them MVP sideliners for taking your tailgating party over the top. You’ve mastered brisket and ribs, and your burgers are the stuff of legend.

But without killer side dishes, your barbecue will lack gravitas required to establish you as a true pro.

The Big Three Tailgating Side Dishes Everyone Loves

I’m talking about the big three: baked beans, potato salad, and coleslaw.

Of course, I could tell you how to make all three in your kitchen—no lighting of your grill or smoker required. They’d be good—even excellent. But they wouldn’t be barbecue.

No, to make side dishes that will, er, smoke the competition, they need to be kissed with fire.

First up, baked beans, which have been part of American culture since before there was an America. That’s right, long before the arrival of the Mayflower, the Iroquois, Abenaki, and other Algonquian peoples boiled beans in clay pots, with bear fat to make them rich and maple syrup for sweetness.

And long before the arrival of Pizarro, South Americans in the Andes Mountains cultivated hundreds of varieties of potatoes. The proto-American potato salad may well have been papas a la huancaina, a Peruvian potato salad flavored with piquant amarillo (yellow) chiles and salt queso fresco cheese.

As for coleslaw, our word comes from the Dutch kool, cabbage, and sla, salad—both favored by the early Dutch settlers of Manhattan.

Pro Tips for Adding Smoke Flavor

My baked beans get a double blast of smoke flavor—first from the addition of bacon (and brisket or pulled pork, if you have any extra in your refrigerator). Then from a long slow cook in your smoker.

To make coleslaw, I smoke the cabbage—just long enough to flavor it, but short enough to keep it crunchy and raw.

I also smoke the potatoes for my potato salad, adding pimenton (smoked paprika) to reinforce the flavor.

Yeah, it takes a little extra time, but you can smoke the vegetables at a previous grill session. Serve them, and your next cookout will win you access to the tailgating hall of fame.

Got your own favorite twists on game day sides? I’d love to see them! Share your creations and tag us on social—we’re always looking for new ideas to try (and cheer for).

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Three Spectacular Side Dishes for Tailgating appeared first on Barbecuebible.com.

Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Recipe for easy egg roast, egg thokku recipe,  muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.

This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.

The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.

Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs  golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.

For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.

WHY THIS RECIPE WORKS

* Ready in under 30 minutes.
* Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available.
* Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders.
* An easy way to add more protein to the Indian diet.
* The same masala base can be used with vegetables and non-vegetarian food too.
*  It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.

INGREDIENTS TO MAKE EASY EGG ROAST

Hard boiled eggs
Oil
Onion 
Tomato
Garlic
Ginger
Green chillies
Curry leaves
Coriander leaves
Red chilli powder 
Coriander powder
Garam masala powder
Cumin powder
Black pepper powder
Turmeric powder
Salt as per taste
Water as required

HOW TO MAKE EASY EGG ROAST

This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

EASY EGG ROAST VIDEO TUTORIAL

STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST

In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.

In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.

Fry the eggs on both the sides until golden brown. Remove and keep aside.

In the same oil add in the ginger and garlic. Saute them for a minute.

Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft

Add in the tomatoes and cook until it turns soft and mushy.

Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.

Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).

Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.

Flip over the eggs and again cook for about 2 minutes in low flame.

Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

RECIPE NOTES

* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
* We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
* You can always adjust the chilli and red chilli powder as per your heat preference.
* The masalas can be adjusted as per your taste and availability.

RECIPE CARD

Print

Easy Egg Roast

Easy egg roast recipe is hard-boiled eggs fried and then cook in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Course Side Dish

Cuisine Indian

Keyword boiled egg roast, egg fry, egg roast, muttai thokku

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akum Raj Jamir

Equipment

• Frying pan
• Spatula

Ingredients

• 3 or 4 Pieces Egg
• 3 Tablespoon Oil
• 2 Medium Onion chopped
• 2 Medium Tomato chopped
• 3 Large Garlic cloves chopped
• 1 Inch Ginger chopped
• 3 Pieces Green chillies chopped
• 1 Sprig Curry leaves
• Few Sprigs Coriander leaves chopped (dhania)
• 2 Teaspoon Red chilli powder or as per your taste
• 1 Teaspoon Coriander powder (dhania powder)
• 1 Teaspoon Garam masala powder
• ½ Teaspoon Cumin powder (jeera powder)
• ½ Teaspoon Black pepper powder (kali mirch powder)
• ½ Teaspoon Turmeric powder (haldi powder)
• 1-2 Teaspoon Salt or as per your taste
• ¼ Cup Water

Instructions

• In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow to cool down. Peel the eggs and cut them into halves. Keep aside.
• In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
• Fry the eggs on both the sides until golden brown. Remove and keep aside.
• In the same oil add in the ginger and garlic. Saute them for a minute.
• Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft 
• Add in the tomatoes and cook until it turns soft and mushy.
• Add in the salt along with the masala - red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
• Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separate. ( Cook over low to medium flame).
• Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook about 2 minutes in low flame.
• Flip over the eggs and again cook for about 2 minutes in low flame.
• Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

Video

Notes

1. Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
2. We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
3. You can always adjust the chilli and red chilli powder as per your heat preference.
4. The masalas can be adjusted as per your taste and availability.

SERVING SUGGESTION

SERVING SUGGESTIONS

An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!

We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!

It’s also a perfect appetizer or side for your favourite drinks.

MORE EGG RECIPES

Egg Curry
Egg Fried Rice
Spanish Omelette
Mixed Dal With Potato & Egg

Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Spicy chicken chukka is an authentic South Indian recipe. The word "chukka" refers to a dry dish, where the meat or vegetables are cooked with spice masala coating. This chicken chukka tastes really delicious and is a mouth watering recipe too. It is made with fresh spices like cardamom, cloves, cinnamon, dry red chilli, cumin...

Read More

The post Spicy Chukka Chicken Recipe appeared first on Yummy Tummy.

Chettinad masala kuzhambu is a signature Tamilnadu delicacy from the vibrant Chettinad cuisine, which is famous for its intense spice blend and rustic flavours. This gravy is made by cooking brinjal in a rich base of coconut  onion, tomato and fennel seeds which is enhanced by grounded spices. Chettinad Masala Kuzhambu I have been making...

Read More

The post Chettinad Masala Kuzhambu Recipe appeared first on Yummy Tummy.

Cheese omelette is a quick and easy egg recipe which is made with eggs, cheese, butter and basic seasonings like salt and pepper. This fluffy cheese omelette is perfect for breakfast, brunch or even a light dinner. This recipe is a protein packed dish that pairs well with toast or salad. This simple cheese omelette...

Read More

The post Cheese Omelette Recipe appeared first on Yummy Tummy.

Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Recipe for easy egg roast, egg thokku recipe,  muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.

This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.

The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.

Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs  golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.

For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.

WHY THIS RECIPE WORKS

* Ready in under 30 minutes.
* Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available.
* Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders.
* An easy way to add more protein to the Indian diet.
* The same masala base can be used with vegetables and non-vegetarian food too.
*  It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.

INGREDIENTS TO MAKE EASY EGG ROAST

Hard boiled eggs
Oil
Onion 
Tomato
Garlic
Ginger
Green chillies
Curry leaves
Coriander leaves
Red chilli powder 
Coriander powder
Garam masala powder
Cumin powder
Black pepper powder
Turmeric powder
Salt as per taste
Water as required

HOW TO MAKE EASY EGG ROAST

This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

EASY EGG ROAST VIDEO TUTORIAL

STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST

In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.

In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.

Fry the eggs on both the sides until golden brown. Remove and keep aside.

In the same oil add in the ginger and garlic. Saute them for a minute.

Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft

Add in the tomatoes and cook until it turns soft and mushy.

Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.

Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).

Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.

Flip over the eggs and again cook for about 2 minutes in low flame.

Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

RECIPE NOTES

* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
* We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
* You can always adjust the chilli and red chilli powder as per your heat preference.
* The masalas can be adjusted as per your taste and availability.

RECIPE CARD

Print

Easy Egg Roast

Easy egg roast recipe is hard-boiled eggs fried and then cook in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Course Side Dish

Cuisine Indian

Keyword boiled egg roast, egg fry, egg roast, muttai thokku

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akum Raj Jamir

Equipment

• Frying pan
• Spatula

Ingredients

• 3 or 4 Pieces Egg
• 3 Tablespoon Oil
• 2 Medium Onion chopped
• 2 Medium Tomato chopped
• 3 Large Garlic cloves chopped
• 1 Inch Ginger chopped
• 3 Pieces Green chillies chopped
• 1 Sprig Curry leaves
• Few Sprigs Coriander leaves chopped (dhania)
• 2 Teaspoon Red chilli powder or as per your taste
• 1 Teaspoon Coriander powder (dhania powder)
• 1 Teaspoon Garam masala powder
• ½ Teaspoon Cumin powder (jeera powder)
• ½ Teaspoon Black pepper powder (kali mirch powder)
• ½ Teaspoon Turmeric powder (haldi powder)
• 1-2 Teaspoon Salt or as per your taste
• ¼ Cup Water

Instructions

• In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow to cool down. Peel the eggs and cut them into halves. Keep aside.
• In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
• Fry the eggs on both the sides until golden brown. Remove and keep aside.
• In the same oil add in the ginger and garlic. Saute them for a minute.
• Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft 
• Add in the tomatoes and cook until it turns soft and mushy.
• Add in the salt along with the masala - red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
• Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separate. ( Cook over low to medium flame).
• Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook about 2 minutes in low flame.
• Flip over the eggs and again cook for about 2 minutes in low flame.
• Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

Video

Notes

1. Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
2. We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
3. You can always adjust the chilli and red chilli powder as per your heat preference.
4. The masalas can be adjusted as per your taste and availability.

SERVING SUGGESTION

SERVING SUGGESTIONS

An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!

We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!

It’s also a perfect appetizer or side for your favourite drinks.

MORE EGG RECIPES

Egg Curry
Egg Fried Rice
Spanish Omelette
Mixed Dal With Potato & Egg

Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Carrot Mezhukkupurati is a simple and healthy Kerala style stir fry which is made with fresh carrots, beans and a flavourful coconut oil based seasoning. This classic dish is mildly spiced and loaded with natural sweetness of carrots.  Carrot Mezhukkupuratti Carrot Mezhukkupuratti Recipe - Kerala Style Carrot Stir Fry. Delicious carrot poriyal which hails from...

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The post Carrot Mezhukkupuratti Recipe appeared first on Yummy Tummy.

Yam Poriyal, also known as Elephant Yam Stir Fry or Chena Kizhangu poriyal. It is a flavorful South Indian side dish made using cubed and cooked elephant yam sauteed with simple indian spices.  This yam poriyal goes good with rice and sambar, rasam, or curd rice. This easy yam poriyal recipe is not only delicious...

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The post Senai Kizhangu Poriyal Recipe appeared first on Yummy Tummy.

Vendakkai pachadi also known as Okra pachadi is a traditional and popular South Indian recipe, especially in Kerala. Pachadi is a staple in traditional Kerala Sadhya feast. This vendakkai pachadi is made with sauted or fried okra, fresh curd, coconut, spices and tempering. It is a light and healthy recipe. This tangy and refreshing pachadi...

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The post Vendakkai Pachadi (Khichadi)Recipe appeared first on Yummy Tummy.

Tofu Koliwada is a plant-based version of the popular regional Indian appetizer. It’s like a tofu nugget with tons of fiery heat and so delicious served with green chutney or other of choice. It’s super delicious, crispy and packs flavor! (gluten free and nut-free with soy-free options)

I’ve been veganizing a bunch of decadent, meat-based Indian curries on the blog for a while, and I decided to switch gears. I wanted to explore these regional Indian starters and appetizers, which are just so flavorful —especially some of the meat-based ones. They’re pretty wild, with a lot of different sauces, flavors, and spices.

So welcome to veganizing some amazing appetizers! Let’s start with this delectable koliwada.

Koliwada is a popular crispy appetizer in Indian restaurants, especially around Mumbai city. It’s usually made with prawns ,is fried, and has a signature flavor. It originated with influences from Mumbai coastal cuisine and Punjabi cuisine.

The story goes that a man had moved down to an area close to Mumbai near Koliwada and created this dish, which became super popular.

Koliwada is usually made with prawns, shrimp, or chicken, but we’re using tofu. If you don’t want to use tofu, you can use an alternate protein of your choice.

It is usually served with a green chutney that is slightly different than the usual. It has onion tomato and tamarind and is vibrant and spicy sour with a hint of sweet!

Basically, all of the flavor is in the batter, the spices. It’s kind of like tofu nuggets or crispy fried chicken, but Indian, with tons and tons of heat. Serve it with the vibrant cilantro-mint chutney listed below or with Schezwan chutney, tamarind chutney, or mango chutney.

Why You’ll Love Koliwada

• crispy, super spicy tofu with adjustable heat
• delicious as a side or make it a meal by adding to a wrap or salad
• incredible mint chutney for dipping comes together in the blender
• versatile recipe – use dry coating or a batter, bake or pan fry!
• naturally gluten-free and nut-free with soy-free options

Continue reading: Tofu Koliwada (Indian Spicy Crispy Tofu) with Cilantro-Mint Chutney

The post Tofu Koliwada (Indian Spicy Crispy Tofu) with Cilantro-Mint Chutney appeared first on Vegan Richa.

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