Goan Poi Bread with Egg Roast
A traditional Goan breakfast featuring soft, fluffy poi bread paired with a spiced, aromatic egg roast. This dish offers a perfect balance of tangy, savory, and mildly spiced flavors, showcasing the unique culinary heritage of Goa.
Ingredients
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water about 110°F
- 4 large eggs
- 2 tbsp vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tbsp tomato paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 cup water for the egg roast
- 1 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Store leftover poi bread in an airtight container for up to 2 days; reheat on a skillet. Egg roast can be refrigerated for 3 days. Make-ahead: Prepare dough the night before and refrigerate. Variations: Add coconut milk for a creamier egg roast. Serving suggestion: Pair with a side of fresh fruit or yogurt for a balanced breakfast.