A royal twist on classic scrambled eggs! This Awadhi-style bhurji is rich and creamy with aromatic whole spices, a hint of saffron, and a nutty cashew paste. It's a luxurious breakfast or brunch dish that comes together quickly.
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
Aromatic Awadhi Egg Bhurji with Ulte Tawe ka Paratha. A protein-packed, homestyle meal that's quick & tasty!
This awadhi dish is perfect for lunch. With 656.13 calories and 23.75g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
2 pods Green Cardamom
3 whole Cloves
1 inch piece Cinnamon Stick
0.25 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Kashmiri Red Chili Powder (for color)
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
2 tbsp Fresh Cream (optional, for extra richness)
2 tbsp Coriander Leaves (chopped, for garnish)
1 tbsp Mint Leaves (chopped, for garnish)
Instructions
1
Prepare Pastes and Eggs
Soak the cashews in 3 tablespoons of warm water for 10-15 minutes, then grind into a very smooth paste. Set aside.
In a small bowl, gently warm the milk and soak the saffron strands in it. Set aside to infuse.
In a separate bowl, crack the eggs, add 1/2 teaspoon of salt, and whisk until they are light and frothy.
2
Sauté Aromatics
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the whole spices: green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Build the Masala
Add the finely chopped tomatoes and the remaining 1/2 teaspoon of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.
Add the spice powders: turmeric, coriander, and Kashmiri red chili powder. Mix well and cook for 2-3 minutes until the ghee begins to separate from the masala.
4
Add Creamy Elements and Eggs
Stir in the prepared cashew paste and cook for 1-2 minutes, stirring continuously to prevent it from sticking to the pan.
Reduce the heat to low and pour in the whisked eggs.
Let the eggs sit for about 30 seconds without stirring. Then, gently start to scramble with a spatula, folding the cooked parts over the uncooked parts.
5
Finish and Garnish
When the eggs are about 90% cooked (still soft and slightly moist), pour in the saffron-infused milk and the optional fresh cream.
Sprinkle with garam masala. Gently mix everything together and cook for just 30-60 seconds more until the bhurji is creamy. Be careful not to overcook.
Turn off the heat. Garnish with freshly chopped coriander and mint leaves.
6
Serve
Serve the Awadhi Egg Bhurji immediately with hot parathas, naan, or soft pav (bread rolls).
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
