A rich and spicy scrambled egg curry from the streets of Amritsar. Made with a luscious tomato-onion base, a hint of chickpea flour, and a generous amount of butter, it's a creamy, flavorful dish perfect with soft pav.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
331cal
16gprotein
17gcarbs
23g
Ingredients
8 pcs Large Eggs
2 medium Onion (finely chopped)
3 medium Tomatoes (finely chopped or pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilies (finely chopped, adjust to taste)
A soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
About Amritsari Egg Bhurji with Kulcha
Perfectly spiced Amritsari Egg Bhurji with fluffy kulcha - energy-giving and so tasty!
This north_indian dish is perfect for snack. With 723.0699999999999 calories and 23.85g of protein per serving, it's a nutritious choice for your meal plan.
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1 tsp Pav Bhaji Masala (key for authentic street-style flavor)
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
0.5 cup Water
3 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Lemon Juice (freshly squeezed)
Instructions
1
Preparation: In a bowl, crack the 8 eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside. Ensure all your vegetables are chopped and spices are measured out.
2
Sauté Aromatics: Heat the butter and oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once the butter melts, add the finely chopped onions. Sauté for 6-8 minutes, stirring occasionally, until they become soft, translucent, and light golden brown.
3
Roast Besan: Add the ginger-garlic paste and chopped green chilies to the pan. Cook for 1 minute until the raw aroma disappears. Lower the heat and add the besan (gram flour). Stirring continuously, roast for 2-3 minutes until it turns slightly darker and emits a nutty fragrance. This step is crucial for the flavor and texture.
4
Build the Masala: Add the chopped tomatoes (or puree), turmeric powder, Kashmiri red chili powder, coriander powder, pav bhaji masala, and salt. Mix everything well. Cook for 5-7 minutes, stirring frequently, until the tomatoes break down completely and you see oil separating from the masala at the edges.
5
Create the Gravy Base: Pour in 1/2 cup of water, stir to combine, and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes until the gravy thickens slightly into a cohesive, luscious base.
6
Scramble the Eggs: Reduce the heat to low and pour the whisked eggs into the simmering masala. Let them sit undisturbed for 30-45 seconds to set slightly at the bottom. Then, using a spatula, gently scrape the bottom and fold the eggs over. Continue to cook for 2-3 minutes, stirring gently, until the eggs are cooked but remain soft, creamy, and moist.
7
Garnish and Serve: Turn off the heat. Stir in the garam masala, fresh lemon juice, and most of the chopped coriander leaves. Give it a final mix. Garnish with the remaining coriander and serve immediately with hot, buttered pav or roti.
392cal
8gprotein
51gcarbs
17gfat
Ingredients
2 cup Maida (approx 250g)
0.5 cup Curd (whisked until smooth)
1 tsp Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
2 tbsp Oil (plus extra for greasing)
0.5 cup Warm Water (adjust as needed)
1 tsp Kalonji Seeds (for topping)
2 tbsp Coriander Leaves (finely chopped, for topping)
3 tbsp Butter (melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, sift or whisk together the maida, sugar, baking powder, baking soda, and salt to combine them evenly.
Create a well in the center of the dry ingredients. Pour in the whisked curd and 2 tbsp of oil.
Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky but manageable.
Grease the dough with a little oil, cover the bowl with a damp cloth or a lid.
2
Rest the Dough
Place the covered bowl in a warm, draft-free spot for at least 2 hours.
The dough will rise and become light and airy due to the leavening agents.
3
Shape the Kulchas
After 2 hours, gently punch down the risen dough and knead it for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Take one dough ball, dust it lightly with dry flour, and roll it into a round or oval shape about 5-6 inches in diameter. Keep it slightly thicker than a chapati.
Sprinkle some kalonji seeds and chopped coriander leaves over the rolled kulcha. Gently press them into the dough with your palm or a rolling pin so they adhere well.
4
Cook the Kulchas
Heat a cast-iron tawa or a heavy-bottomed skillet over medium heat.
Take the shaped kulcha and flip it over (topping-side down). Apply a thin layer of water to the plain surface.
Carefully place the kulcha, water-side down, onto the hot tawa. The water helps it stick to the surface.
Cook for about 1-2 minutes, or until you see bubbles forming on the top surface.
Using tongs, flip the kulcha and cook the other side for another 1-2 minutes until golden-brown spots appear. Press gently with a spatula for even cooking.
For a charred, tandoori-like effect, you can carefully lift the kulcha with tongs and cook it directly over an open flame for 10-15 seconds, turning continuously until you see light char marks. Use caution during this step.
5
Serve
Remove the cooked kulcha from the tawa and immediately brush it generously with melted butter.
Serve hot with your favorite curry, such as Chole Masala or Dal Makhani.
