Anda Bhurji Stuffed Paratha with Mint Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of vegetable oil. Mix with your fingertips until it resembles coarse crumbs.
   • Gradually add water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
   • Knead for 7-8 minutes until the dough is elastic. Cover with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2. 2

   Cook the Anda Bhurji Filling

   • Heat 2 tbsp of oil in a non-stick pan over medium heat. Add 1 tsp of cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
   • Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and 1 tsp of salt. Cook the spices for 1 minute until fragrant.
   • In a separate bowl, whisk the 6 eggs until well-beaten. Pour the eggs into the pan.
   • Stir continuously, scrambling the eggs for 3-4 minutes until they are fully cooked and the mixture is completely dry. A dry filling is key to prevent the parathas from tearing.
   • Turn off the heat, mix in the chopped coriander leaves, and transfer the filling to a plate to cool down completely.
3. 3

   Stuff and Roll the Parathas

   • After the dough has rested, knead it for one more minute. Divide the dough and the cooled filling into 8 equal portions.
   • Take one portion of dough and flatten it with your palms. Dust it with dry atta and roll it into a small circle of about 3-4 inches in diameter.
   • Place one portion of the anda bhurji filling in the center.
   • Bring the edges of the dough together, pleating as you go, and seal the top to form a secure pouch. Pinch off any excess dough from the top.
   • Gently flatten the stuffed ball with your palm. Dust it lightly with dry atta again.
   • Carefully roll it out into a 6-7 inch circle, applying gentle and even pressure. Avoid pressing too hard to prevent the filling from oozing out.
4. 4

   Cook the Parathas

   • Heat a tawa (flat skillet) over medium-high heat.
   • Carefully place the rolled paratha on the hot tawa. Cook for about 45-60 seconds until small bubbles appear on the surface.
   • Flip the paratha and cook the other side for about 30 seconds.
   • Spread about 1/2 tsp of ghee on the top surface and flip again. Press the edges gently with a spatula to help it puff up. Cook until golden brown spots appear.
   • Apply ghee to the other side, flip, and cook until that side is also golden brown and crisp.
   • Repeat the stuffing, rolling, and cooking process for all the remaining parathas.
5. 5

   Serve

   • Serve the hot Anda Bhurji Parathas immediately with a side of plain yogurt (dahi), raita, or your favorite Indian pickle (achaar).