Amritsari Anda Kulcha

Instructions

1. 1

   Prepare the Spicy Egg Mixture

   • In a medium-sized bowl, crack all 8 eggs. Whisk them vigorously for about 1 minute until they are light and frothy.
   • To the whisked eggs, add the finely chopped red onion, green chilies, grated ginger, and fresh coriander leaves.
   • Sprinkle in the red chili powder, turmeric powder, garam masala, and salt. Mix everything thoroughly until all the ingredients are evenly distributed in the egg mixture. Set aside.
2. 2

   Prepare the Kulchas

   • Take each kulcha and gently make a horizontal slit along one side to create a pocket. Be careful not to cut all the way through to the other end.
   • This pocket will help the egg mixture seep in slightly and also makes it easier to handle.
3. 3

   Cook the First Anda Kulcha

   • Place a large, heavy-bottomed tawa or flat skillet over medium heat. Allow it to get properly hot.
   • Add 1 tablespoon of butter to the tawa and let it melt and spread evenly.
   • Pour approximately 1/4 of the prepared egg mixture onto the center of the hot tawa. Let it spread into a small circle.
   • Immediately place one of the slit kulchas, open-side down, onto the egg mixture. Press down gently with a spatula so the egg adheres to the bread.
   • Cook for 1-2 minutes, or until the egg layer on the bottom is set and cooked through.
4. 4

   Flip and Crisp the Kulcha

   • Using a wide spatula, carefully flip the kulcha over. The cooked egg layer should now be on top.
   • Add a little more butter around the edges of the kulcha if the tawa seems dry. This is key for a crispy texture.
   • Cook for another 2-3 minutes, pressing down frequently with the spatula, until the kulcha is golden brown, crisp, and heated through.
5. 5

   Repeat and Serve

   • Remove the cooked Anda Kulcha from the tawa and place it on a serving plate.
   • Repeat steps 3 and 4 for the remaining 3 kulchas, using 1 tablespoon of butter and 1/4 of the egg mixture for each.
   • Once all kulchas are cooked, sprinkle them generously with chaat masala.
   • Cut each kulcha in half and serve immediately while hot with a side of mint chutney, tamarind chutney, or pickled onions.