Egg Bhurji Besan Cheela

Instructions

1. 1

   Prepare the cheela batter: In a large mixing bowl, whisk together the besan, ajwain, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Gradually pour in 1.5 cups of water, whisking continuously to create a smooth, lump-free batter. The consistency should be pourable, similar to a thin pancake batter. Cover and let it rest for at least 15 minutes.

   • In a large mixing bowl, combine besan, ajwain, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt.
   • Gradually add water while whisking to form a smooth, lump-free batter.
   • Ensure the consistency is pourable but not too watery.
   • Cover the bowl and set the batter aside to rest for 15 minutes.
2. 2

   Make the egg bhurji filling: Heat 2 tbsp of oil in a non-stick pan over medium heat. Add the cumin seeds and let them splutter for a few seconds. Add the finely chopped onion, green chili, and ginger-garlic paste. Sauté for 3-4 minutes until the onions are soft and translucent. Add the chopped tomato and cook for another 3 minutes until they become mushy. Stir in the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.75 tsp salt. Cook the spices for 1 minute.

   • Heat 2 tbsp of oil in a pan over medium heat and add cumin seeds.
   • Once they splutter, add onion, green chili, and ginger-garlic paste and sauté until onions are translucent.
   • Add tomatoes and cook until soft.
   • Add the remaining turmeric, red chili powder, and salt, and cook for one minute.
3. 3

   Scramble the eggs: Crack the 6 eggs directly into the pan with the onion-tomato masala. Using a spatula, continuously stir and break the eggs to scramble them. Cook for 3-4 minutes until the eggs are just set but still moist. Avoid overcooking to keep the bhurji soft. Turn off the heat, stir in the garam masala and chopped coriander leaves. Transfer the filling to a bowl and set aside.

   • Crack the eggs into the pan.
   • Continuously stir and scramble for 3-4 minutes until just cooked.
   • Turn off the heat and mix in garam masala and coriander leaves.
   • Set the finished bhurji aside.
4. 4

   Cook and assemble the cheelas: Heat a non-stick tawa or flat pan over medium heat. Grease it lightly with a few drops of oil. Once hot, pour a ladleful of the besan batter (about ¼ cup) onto the center and quickly spread it in a circular motion to form a thin cheela, about 6-7 inches in diameter. Drizzle a little oil around the edges. Cook for 1-2 minutes until the top appears cooked and the edges begin to lift. Spoon 2-3 tablespoons of the egg bhurji filling onto one half of the cheela. Fold the other half over the filling. Press gently and cook for 30 more seconds. Slide onto a plate and repeat with the remaining batter and filling.

   • Heat and lightly grease a non-stick tawa.
   • Pour and spread a ladleful of batter into a thin circle.
   • Cook for 1-2 minutes until the top is set.
   • Place the egg bhurji filling on one half.
   • Fold the other half over and cook for another 30 seconds.
   • Repeat for all remaining batter and filling.
5. 5

   Serve hot: Serve the Egg Bhurji Besan Cheelas immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup for a delicious and wholesome meal.

   • Arrange the hot cheelas on a serving platter.
   • Serve with your choice of chutney or sauce.