Flaky Malabar Porotta with Spiced Egg Curry

Make the porotta dough by combining flour, sugar, salt, beaten egg, and oil. Gradually add warm water and knead vigorously for 10-12 minutes until the dough is extremely smooth, elastic, and soft. It should pass the windowpane test. Cover and rest for 30 minutes.

Divide the dough into 6 equal balls. On an oiled surface, take one ball and flatten it. Using your palms, stretch and slap the dough into an extremely thin, almost translucent sheet. It should be paper-thin without tearing.

Brush the entire surface with oil. Starting from one edge, fold the sheet into a long, thin rope. Then coil the rope into a tight spiral, tucking the end underneath. Flatten slightly and set aside. Repeat with all balls. Rest for another 15 minutes.

For the egg curry, heat coconut oil in a pan over medium heat. Add fennel seeds and let them crackle. Add curry leaves and green chilies.

Add the sliced onions and cook on medium-low heat, stirring occasionally, until deep golden brown, about 12-15 minutes. Do not rush this step.

Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.

Add turmeric, Kashmiri chili powder, and coriander powder. Stir for 1 minute.

Pour in the tomato puree and cook until the oil separates from the masala, about 5-6 minutes.

Add the thin coconut milk and half a cup of water. Bring to a simmer and cook for 5 minutes.

Slide in the halved boiled eggs, cut side up. Spoon the gravy over them. Simmer gently for 3-4 minutes. Finish with garam masala and fresh cilantro.

Roll each dough spiral into a circle about 7-8 inches across. Cook on a hot tawa with oil, flipping and pressing until both sides are golden and flaky, about 2-3 minutes per side.

Once cooked, hold the porotta between both palms and clap firmly to separate the layers — this is the signature move. Serve immediately alongside the egg curry.