Name: Anda Bhurji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 8 pcs Eggs (Use large, room temperature eggs for the best texture.); 2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.); 1 tsp Cumin Seeds; 2 medium Red Onion (Finely chopped.); 2 medium Roma Tomatoes (Finely chopped.); 1 inch Ginger (Peeled and finely grated.); 4 cloves Garlic (Finely minced.); 2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.); 0.5 tsp Turmeric Powder; 0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.); 1 tsp Salt (Adjust to taste.); 0.5 tsp Garam Masala (Add at the end for the best aroma.); 2 tbsp Cilantro (Freshly chopped, for garnish.)

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Dhapate & Anda Bhurji Recipe - Maharashtrian Dinner | CraftMyMeals

Instructions

1
Prepare the Flour Mixture
- In a large mixing bowl, combine the jowar flour, bajra flour, besan, and atta.
- Add the finely chopped onion, ginger-garlic paste, green chillies, coriander leaves, turmeric powder, red chilli powder, cumin seeds, ajwain, asafoetida, and salt.
- Mix all the dry ingredients and aromatics thoroughly with your hands to ensure even distribution.
2
Knead the Dough
- Add the curd to the flour mixture and incorporate it well.
- Gradually add warm water, a little at a time, while kneading. The goal is a soft, pliable, and slightly sticky dough, softer than a typical chapati dough.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flours to hydrate properly.
3
Shape the Dhapate
- Divide the rested dough into 8 equal-sized balls. Keep a small bowl of water nearby.
- Place a clean, damp cotton cloth or a piece of parchment paper on a flat surface.
- Take one dough ball, place it in the center of the cloth. Dip your fingers in water to prevent sticking.
- Gently pat and press the dough outwards with your fingertips to form a thin, round disc about 5-6 inches in diameter.
- Make 4-5 small holes in the center of the dhapate using your finger. This helps it cook evenly.
4
Cook the Dhapate
- Heat a cast-iron tawa or a non-stick griddle over medium heat.
- Carefully lift the cloth with the patted dhapate and place it dough-side down onto the hot tawa.
- Wait for about 10-15 seconds, then gently peel off the cloth. If it sticks, sprinkle a little water on the cloth to help it release.
- Drizzle about 1/2 to 1 teaspoon of oil around the edges and into the holes of the dhapate.
- Cook for 2-3 minutes on medium heat until the underside has golden-brown spots and is crisp.
- Flip the dhapate, drizzle a little more oil if needed, and cook the other side for another 2-3 minutes until cooked through.
- Press gently with a spatula to ensure even cooking.
5
Serve
- Repeat the shaping and cooking process for the remaining dough balls.
- Serve the Dhapate hot, straight from the tawa, with a dollop of white butter (loni), thick curd, or your favorite pickle.

Ingredients

8 pcs Eggs (Use large, room temperature eggs for the best texture.)
2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
1 tsp Cumin Seeds
2 medium Red Onion (Finely chopped.)
2 medium Roma Tomatoes (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
4 cloves Garlic (Finely minced.)
2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
1 tsp Salt (Adjust to taste.)
0.5 tsp Garam Masala (Add at the end for the best aroma.)
2 tbsp Cilantro (Freshly chopped, for garnish.)

Instructions

1
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
2
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
4
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
5
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
6
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
7
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.

Dhapate with Anda Bhurji

Nutrition per Serving

Recipes in this Meal

1. Dhapate

Ingredients

2. Anda Bhurji

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About Dhapate with Anda Bhurji

Instructions

Ingredients

Instructions