Layered Flatbreads with Omelette Puffs in Curry

These layered flatbreads are so delicious – crispy on the outside and soft on the inside. I make them often. They are so simple to make and perfect with any kind of dip or curry. I cook them for 30 seconds on each side and freeze them when they’re cool. It can be kept for 2-3 weeks in the freezer.

The omelette puffs are called paniyarams in Southern India. The rice batter used to make idlis and dosa are also fried in the same way. They are very popular as a tea time snack in the South. Really mouth-watering with coconut chutney and lentil curry (sambar). Please refer to my earlier post on Rice Cakes.


The puffs are fried in a special cast iron pan with depressions, very much like a Takoyaki maker or an Aebleskiver Pan (Danish stuffed pancake balls). It is available on Amazon. I have been making this curry for ages. It’s absolutely delicious – especially with these flatbreads.


Transfer the egg puffs to the curry after they become cool. That way, they won’t soak up the curry. Making both together requires patience, but the effort is really worth it. This recipe makes about 20 puffs and 12 flatbreads approximately.



PREP: 1 hour COOK TIME: 1 hour



11/2 cups all purpose flour

11/2 cups wheat flour

3 tbsp vegetable oil

Salt to taste

Extra vegetable oil

Omelette Puffs

12 eggs

2 onions, chopped finely

4 green chillis, chopped finely

3 tbsp ginger, chopped finely

3-4 tbsp curry leaves, chopped finely

3-4 tbsp fresh coriander, chopped finely

Salt to taste


2 cinnamon sticks

2 cloves

2 cardamoms

6-7 black peppercorns

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp turmeric powder

11/2 tsp red chili powder

3 tsp coriander powder

½ cup coconut, grated

2 large onions, chopped

2 tomatoes, chopped

Salt to taste


Combine the flours with the salt in a large mixing bowl. Add the oil and mix well. Add water, a little at a time and make a smooth, pliable dough. Cover and set aside.

Beat the eggs with enough salt in a large bowl. Heat oil in a small pan and add the onions. When they are cooked, add all the other ingredients and sautè for a few minutes. Cool for 5-10 minutes and add it to the egg mixture. Mix well. Heat the special pan and add about ½ teaspoon of oil into each depression in the pan. Spoon some of the egg mixture into each depression up to the brim and cook for a few minutes until they become golden brown on the underside. Using a spoon, turn the puffs gently and cook on the other side as well, using a little oil if necessary. Make all the puffs in the same way and set aside to cool.

For the curry, heat about a teaspoon of oil in a small pan/wok and add the cinnamon, cloves, cardamom and pepper. Add half of the chopped onions immediately and cook for a few minutes. Add the cumin and fennel seeds and mix well. Finally, add the turmeric, chilli and coriander powder. Mix well and remove from heat. Do not heat the spices too much. They will lose their flavour and aroma. Add the coconut and mix well. Cool the mixture for 10 minutes and grind with enough water in the blender to make a thick paste.

Heat 2-3 tablespoons of oil in a large wok and add the remaining onions. When they are cooked add the tomatoes and enough salt. When the tomatoes become soft, add the curry paste and mix well. Add two cups of water and heat on a moderate flame until it starts boiling. Simmer the curry until the oil floats on top. Add more water if necessary. The curry should not be too thick or too thin. Add the cooled egg puffs and mix well. Transfer to a serving dish.

To make the flatbreads, portion the dough into large balls . Using flour, roll each ball into a circle about 6 inches in diameter. Smear about a teaspoon of oil on to the surface of the circle and fold over to form a semi-circle. Smear a little more oil on the surface of this semi-circle and fold over to form a triangle. Roll each triangle to form a large flatbread, using a little flour. Fry the flatbreads with a little oil in a frying pan/skillet, so that they are golden brown on both sides. Serve hot with the curry. Enjoy!

Black Eyed Beans and Coconut Milk Curry

The cuisine of Kerala is very unique – some dishes are fiery while others are very delicately flavoured like this curry. Most of the recipes have coconut in them, in some form or the other. This dish is called Olan and is traditionally prepared with pumpkin. But you can use any vegetable – I added green beans to this curry.

Coconut oil is the preferred oil for cooking in this region. This dish is very nutritious and easy to prepare. It goes well with steamed rice, chapatis or any other type of flatbread.


PREP: 10 minutes COOK TIME: 40 minutes SERVES: 4


  • 3/4th cup black eyed beans
  • 1 cup green beans
  • 3 green chillies, slit lengthwise
  • 11/2 cups coconut milk
  • 1 tsp cumin seeds
  • 1 tbsp rice flour mixed with 2-3 tbsp of water
  • Salt to taste

For the tempering

  • 3 tsp coconut oil
  • ½ tsp black mustard seeds
  • 4 shallots, sliced thinly
  • Curry leaves

Soak the black eyed beans overnight. Wash and pressure cook with three cups of water.

Top and tail the green beans and cut them into one inch pieces.

Cook the green beans, green chillies, cumin and salt together in a pan with one cup of water. When the beans are tender, add the cooked black eyed beans and ½ cup of the coconut milk. Cook for 5 minutes on low heat. Add the rice flour mixed with water and simmer for a few more minutes.

Add the remaining coconut milk and heat for a few minutes. Remove from heat and set aside.

Heat the coconut oil in a small pan. Add the mustard seeds. When they stop popping add the shallots and cook for a few minutes. Add the curry leaves and remove immediately from the heat. Add this to the curry. Serve hot.