Anda Piro Piroshki Recipe: A Creative Fusion of Flavors

Piroshki is a classic Russian pastry, typically filled with ingredients such as beef, cabbage, or potatoes. However, culinary creativity knows no bounds, and over the years, people have experimented with different fillings to create new and exciting variations. One such delicious fusion recipe is “Anda Piro Piroshki,” a combination of the beloved Russian pastry with a flavorful and hearty filling of spiced eggs (anda) inspired by Indian cuisine.

In this article, we’ll guide you through the process of making Anda Piro Piroshki, from preparing the dough to crafting the egg filling, and finally assembling and baking the delightful pastries. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to impress your family and friends.


For the Dough:

  • 3 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1 cup warm milk (110°F)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 tablespoon vegetable oil

For the Anda Filling:

  • 6 large eggs
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 small green chili, finely chopped (adjust according to spice preference)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil

For Brushing and Garnishing:

  • 1 egg, beaten (for brushing the pastries)
  • Sesame seeds (optional, for garnish)


Preparing the Dough:

  1. Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let the mixture sit for 5-10 minutes, or until it becomes frothy.
  2. Combine dry ingredients: In a large mixing bowl, combine the flour and salt.
  3. Make the dough: Add the melted butter, egg, and vegetable oil to the yeast mixture. Gradually pour this mixture into the flour while mixing with a spoon or using a stand mixer with a dough hook attachment.
  4. Knead the dough: Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour.
  5. Let the dough rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Preparing the Anda Filling:

  1. Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat and let them simmer for 9-10 minutes. Remove the eggs and allow them to cool before peeling.
  2. Prepare the filling: In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
  3. Add the tomatoes and spices: Add the chopped tomato, green chili, cumin, turmeric, and garam masala to the skillet. Cook for another 2-3 minutes, or until the tomatoes soften.
  4. Add the eggs: Chop the boiled eggs and add them to the skillet. Stir to combine and cook for a couple of minutes. Add the chopped cilantro and season with salt and pepper to taste. Set aside to cool.

Assembling the Anda Piro Piroshki:

  1. Preheat the oven: Preheat your oven to 375°F (190°C).
  2. Divide the dough: Once the dough has risen, punch it down and divide it into 12 equal pieces.
  3. Roll out the dough: On a lightly floured surface, roll each piece of dough into a circle, about 4 inches in diameter.
  4. Fill the dough: Place a spoonful of the anda filling in the center of each dough circle.
  5. Seal the pastries: Fold the dough over the filling and pinch the edges together to seal, forming a pocket. Shape each pocket into an oval or round shape.
  6. Place on a baking sheet: Line a baking sheet with parchment paper and place the piroshki on the sheet, seam side down.
  7. Brush with egg wash: Brush each piroshki with beaten egg and sprinkle with sesame seeds, if desired.
  8. Bake: Bake in the preheated oven for 20-25 minutes, or until the piroshki are golden brown.

Serving and Enjoying Anda Piro Piroshki

Serve the Anda Piro Piroshki warm, fresh out of the oven. They can be enjoyed on their own as a satisfying snack, paired with a side salad for a complete meal, or dipped in chutney or yogurt sauce for an extra burst of flavor.

The combination of the soft, fluffy dough and the savory, spiced egg filling makes Anda Piro Piroshki a delightful treat. This fusion recipe brings together the best of Russian and Indian cuisines, resulting in a unique and flavorful dish that’s sure to impress anyone who tries it.

So, gather your ingredients, roll up your sleeves, and embark on this culinary adventure of creating Anda Piro Piroshki—a dish that’s not only delicious but also showcases the creativity and possibilities of global cuisine fusion. Enjoy your homemade Anda Piro Piroshki with friends and family for a memorable meal!

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