Parotta Puffs / Filling snack

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.