Egg Bhaji Pav

Instructions

1. 1

   Preparation

   • In a medium bowl, crack the 8 eggs, add a pinch of salt, and whisk until well-beaten and slightly frothy. Set aside.
   • Ensure your onions, tomatoes, and green chilies are finely chopped and ready for cooking.
2. 2

   Sauté Aromatics

   • Heat 2 tbsp of vegetable oil and 1 tbsp of butter in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the butter melts, add the finely chopped onions and sauté for 5-6 minutes until they turn soft and light golden brown.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Masala Base

   • Add the finely chopped tomatoes to the pan. Cook for 6-7 minutes, stirring occasionally, until they become completely soft and mushy.
   • Add the spice powders: pav bhaji masala, red chili powder, and turmeric powder, along with the salt.
   • Mix everything well and cook the masala for 2-3 minutes, until you see oil beginning to separate from the sides of the mixture.
4. 4

   Scramble the Eggs

   • Reduce the heat to low. Pour the whisked eggs into the pan over the prepared masala.
   • Allow the eggs to set for about 30 seconds without stirring.
   • Using a spatula, gently start to scramble the eggs, folding them into the masala. Continue to cook for 3-4 minutes, stirring gently, until the eggs are just cooked through but remain soft and moist. Avoid overcooking to prevent a rubbery texture.
5. 5

   Garnish and Finish

   • Turn off the heat. Sprinkle the garam masala and 3 tbsp of chopped coriander leaves over the egg bhaji.
   • Give it a final gentle mix to combine.
6. 6

   Toast Pav and Serve

   • On a separate tawa or flat pan, melt the remaining 2 tbsp of butter over medium heat. For extra flavor, you can sprinkle a pinch of pav bhaji masala into the butter.
   • Slit the pavs horizontally, keeping one edge intact. Place them cut-side down on the buttered tawa and toast until golden brown and slightly crisp.
   • Serve the hot egg bhaji immediately with the warm, buttery pav. Garnish with extra coriander leaves and a lemon wedge on the side.