Besan Chilla, Anda Bhurji Filling and Coriander Mint Chutney

Ingredients

• 4 large Eggs (Use fresh, room temperature eggs for best results)
• 2 tbsp Vegetable Oil (Can be substituted with ghee for a richer flavor)
• 0.5 tsp Cumin Seeds
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to your spice preference)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 medium Tomato (Finely chopped)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste, Kashmiri chili powder can be used for color)
• 0.75 tsp Salt (Adjust to taste)
• 0.5 tsp Garam Masala (Add at the end to preserve its aroma)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   In a small bowl, crack the eggs and whisk them lightly with a fork until the yolks and whites are just combined. Do not over-whisk. Set aside.

2. 2

   Heat oil in a non-stick pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.

3. 3

   Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent. Then, stir in the ginger paste, garlic paste, and green chilies. Cook for another minute until the raw aroma disappears.

4. 4

   Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they break down and become soft and pulpy. Add the turmeric powder, red chili powder, and salt. Mix well and cook for 1-2 minutes until the oil begins to separate from the masala base.

5. 5

   Reduce the heat to low. Pour in the whisked eggs. Let them sit undisturbed for about 20 seconds to slightly set at the bottom.

6. 6

   Gently start scrambling with a spatula, scraping the cooked egg from the bottom and folding it over. Continue to cook for 2-3 minutes, stirring continuously, until the eggs are cooked through but still soft and moist. Avoid overcooking to prevent a rubbery texture.

7. 7

   Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the bhurji. Give it a final gentle mix. Let it cool slightly before using as a filling for sandwiches or wraps.

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems)
• 1 cup Mint Leaves (Packed, stems discarded)
• 3 whole Green Chilies (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 3 clove Garlic (Peeled)
• 2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
• 2 tbsp Lemon Juice (Freshly squeezed for best flavor)
• 0.5 tsp Chaat Masala
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Sugar (Optional, helps balance the tanginess)
• 0.25 tsp Salt (Adjust to taste)
• 3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)

Instructions

1. 1

   Prepare the Herbs (3 minutes)

   • Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
   • Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
   • For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2. 2

   Combine Ingredients in Blender (2 minutes)

   • Place the washed coriander and mint leaves into a high-speed blender jar.
   • Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3. 3

   Blend to a Smooth Paste (2 minutes)

   • Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
   • Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.