Egg Bhurji Paratha

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine the atta (whole wheat flour), 0.5 tsp salt, and 1 tbsp of vegetable oil. Mix well with your fingertips.
   • Gradually add lukewarm water and knead to form a soft, pliable dough. Knead for 7-8 minutes until the dough is smooth and elastic.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Cook the Egg Bhurji Filling

   • Heat 2 tbsp of oil in a non-stick pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onion, green chilies, ginger paste, and garlic paste. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Add the chopped tomato and cook for another 4-5 minutes until it turns mushy and oil starts to separate from the masala.
   • Stir in the turmeric powder, red chili powder, garam masala, and 0.75 tsp salt. Cook the spices for 1 minute, stirring continuously.
   • In a separate bowl, whisk the 6 eggs until lightly frothy. Pour the whisked eggs into the pan.
   • Stir and scramble the eggs continuously for 2-3 minutes. Cook until the eggs are just set but still moist. Do not overcook, as they will cook further inside the paratha.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the bhurji to a plate. Spread it out to cool down completely.
3. 3

   Stuff and Roll the Parathas

   • Once the dough has rested, knead it again for a minute. Divide the dough into 8 equal-sized balls.
   • Take one dough ball, dust it with dry atta, and roll it into a small circle about 4 inches in diameter.
   • Place 2-3 tablespoons of the completely cooled egg filling in the center of the circle.
   • Gather the edges of the dough, bringing them to the center to cover the filling. Pinch the seams together to seal it tightly, forming a stuffed ball.
   • Gently flatten the stuffed ball with your palm. Dust it with dry atta again and carefully roll it out into a 6-7 inch paratha, applying gentle and even pressure to prevent the filling from spilling out.
4. 4

   Cook the Parathas

   • Heat a tawa (flat griddle) over medium-high heat.
   • Carefully place a rolled paratha on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
   • Flip the paratha. Drizzle about 1/2 tsp of ghee or oil on the semi-cooked side and spread it evenly.
   • Cook for another minute, then flip again. Apply ghee or oil to the other side.
   • Press gently with a spatula and cook, flipping occasionally, until both sides are golden brown and crispy. This should take about 2-3 minutes per paratha.
   • Repeat the process for all the remaining dough balls.
5. 5

   Serve

   • Serve the hot Egg Bhurji Parathas immediately with a side of plain yogurt (dahi), mint chutney, or your favorite Indian pickle (achar).