Parotta puffs are a flavorful snack made with parotta dough, filled with a spicy egg masala, and cooked until golden. The dish offers the delightful taste of parotta with a tasty filling in every bite. You can also use meat or vegetable fillings.
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Boil the eggs until they are cooked well. Peel the shells and grate the eggs using a grater. Set aside.
Heat a pan and add oil. Add chopped onion and sauté until it becomes light brown.
Add ginger-garlic paste and sauté until the raw taste is gone.
Turn the flame to low, then add chilli powder, coriander powder, turmeric powder, and garam masala. Stir for 20 seconds.
Add half a cup of hot water and allow it to boil until it becomes a thick gravy-like consistency. Add grated egg and mix well.
Finally, add chopped coriander leaves and turn off the flame. The egg masala filling is ready. Set aside.
Mix the ghee and oil together and set aside.
In a bowl, combine flour, sugar, baking soda, and salt. Gradually add water and mix to form a dough.
Transfer the dough to a clean kitchen countertop. Dust with flour and knead in a rolling motion for 1 minute, then in a stretchy motion for 15 minutes.
Place the dough in a bowl, grease with the ghee-oil mix, and cover with a wet cloth. Allow to rest for 2 hours.
Make 6 balls (big lemon sized) out of this dough, grease with the ghee-oil mix, and cover with a wet cloth. Allow to rest for 20 minutes.
Spread some ghee mix on the countertop. Take one dough ball, pour some ghee mix on it, and gently spread it.
Flatten the dough using a roller until it becomes a very thin sheet. Add ghee mix generously while rolling to get a soft parotta.
First Fold all four corners to the middle, then place 1 or 2 tbsp of egg filling, and fold the corners to cover the filling. Repeat for all.
Heat a pan, spread some oil, and place the parotta puffs. Cook all sides by spreading oil on medium to low flame Until golden brown color.
Ensure the dough is kneaded well to achieve a soft parotta texture.
Use generous amounts of ghee while rolling the dough to prevent it from drying out.
Parotta dough needs 64% water to get soft parotta.
How do I make parotta puffs with different fillings like meat or vegetables?
You can easily customize parotta puffs by substituting the egg filling with your choice of meat or vegetable fillings. For meat, cook ground meat with spices similar to the egg masala. For vegetables, sauté chopped vegetables with spices until tender. Ensure the filling is well-cooked and flavorful before using it to fill the parotta.
What is the best way to store leftover parotta puffs?
To store leftover parotta puffs, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Wrap each puff in plastic wrap and place them in a freezer-safe bag. They can be reheated in an oven or on a skillet until heated through.
Can I make parotta puffs gluten-free?
Yes, you can make gluten-free parotta puffs by substituting all-purpose flour with a gluten-free flour blend. Make sure to adjust the water content as needed to achieve the right dough consistency. Additionally, check that all other ingredients, especially spices and fillings, are gluten-free.
What are some good side dishes or dips to serve with parotta puffs?
Parotta puffs pair wonderfully with a variety of side dishes and dips. Consider serving them with a tangy yogurt dip, mint chutney, or a spicy tomato salsa. You can also serve them alongside a fresh salad or pickles to enhance the flavor.
How long should I knead the dough for parotta puffs?
For the best texture, knead the dough for about 15 minutes in a stretchy motion after an initial minute of rolling. This helps develop gluten, making the parotta soft and flaky. Ensure the dough is smooth and elastic before letting it rest.
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