Egg bhurji with roti
Anda bhurji: eggs scrambled in butter with onion, tomato, green chilli and a little masala until soft and just set. The bhurji itself takes 15 minutes, and with rotis it is a whole dinner; it is also eaten with pav, and for breakfast. Mumbai's street style uses pav bhaji masala, and Tamil Nadu's egg podimas is drier, with curry leaves.
- 40 minTime
- 40 minHands-on
- 4Portions
- 23 gprotein per portion
- 520kcal per portion
Ingredients for 4 portions
- 8Eggs
- 2Onions, finely chopped
- 2Tomatoes, finely chopped
- 2Green chillies, finely chopped
- 3 tbspCoriander leaves, chopped
- 2 tbspButter
- 1 mlTurmeric
- 3 mlRed chilli powder
- 3 mlGaram masala
- to tasteSalt
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 1 tbspGhee, to brush (optional)
Method
- For the rotis, knead the atta with the water, adding it little by little, into a soft, smooth dough.
- Cover the dough and leave it to rest for 10 minutes.
- Finely chop the onions, tomatoes, green chillies and coriander leaves.
- Divide the dough into 12 balls and roll them out thinly, dusting with a little dry atta. Cook on a hot tawa until small brown spots appear on both sides, then puff each roti over the flame. Brush with ghee if you like and keep them wrapped in a cloth.
- Melt the butter in a kadai over a medium heat and fry the onions and green chillies until the onions are soft and light golden, about 4 minutes. Add the tomatoes, turmeric, red chilli powder and salt and cook until the tomatoes are soft, about 3 minutes.
- Beat the eggs and pour them in. Lower the heat and stir constantly until the eggs are just set but still soft, 2–3 minutes. Stir in the garam masala and coriander leaves and serve straight away with the rotis.
