Egg Bhurji Kulcha

Instructions

1. 1

   Prepare the Bhurji Base

   • Heat 2 tbsp of butter in a wide pan (kadai) over medium heat. Once melted, add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger-garlic paste and green chillies. Cook for another minute until the raw aroma disappears.
2. 2

   Cook the Masala

   • Add the finely chopped tomatoes and 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.
   • Stir in the turmeric powder, red chilli powder, and pav bhaji masala. Cook the spices for 1-2 minutes until they are fragrant and oil begins to separate from the masala.
3. 3

   Scramble the Eggs

   • In a separate bowl, crack the 8 eggs and whisk them with the remaining 1/2 tsp of salt.
   • Reduce the pan's heat to low and pour in the whisked eggs. Let them sit for 30 seconds without stirring.
   • Gently start scrambling with a spatula, folding the cooked eggs from the edges towards the center. Continue cooking for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid overcooking.
4. 4

   Finish the Bhurji

   • Turn off the heat. Stir in the garam masala and 3 tbsp of chopped coriander leaves. Mix gently to combine. Your egg bhurji is ready.
5. 5

   Stuff the Kulchas

   • Take each kulcha and carefully make a slit along one side to create a pocket, being careful not to cut all the way through.
   • Generously fill each kulcha pocket with the prepared egg bhurji.
6. 6

   Toast and Serve

   • Heat a tawa or flat pan over medium heat. Melt the remaining 2 tbsp of butter on the tawa.
   • Place the stuffed kulchas on the hot tawa. Toast for 1-2 minutes on each side, pressing down gently with a spatula, until they are golden brown and slightly crisp.
   • Serve immediately, garnished with the remaining coriander leaves and a squeeze of fresh lemon juice.