Scrambled Egg with Papad Churi with Masala Chai

Instructions

1. 1

   Prepare the Papad Churi

   • Roast the papads one by one over an open flame using tongs, or in a microwave for 30-45 seconds, until crisp and lightly speckled with brown spots. Be careful not to burn them.
   • Allow the roasted papads to cool for a minute.
   • Once cool enough to handle, gently crush them with your hands into small, bite-sized pieces. This is the 'papad churi'. Set it aside.
2. 2

   Sauté Aromatics

   • Heat ghee in a non-stick skillet or pan over medium heat.
   • Once the ghee is hot, add the cumin seeds and let them sizzle and become fragrant, which should take about 30 seconds.
   • Add the finely chopped onion and green chilies. Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.
3. 3

   Cook the Masala Base

   • Add the chopped tomatoes to the pan. Cook for another 4-5 minutes, mashing them gently with your spatula, until they break down and become soft.
   • Stir in the turmeric powder, red chili powder, and salt. Mix well and cook the spices for about 1 minute until their raw smell disappears and the ghee begins to separate from the masala.
4. 4

   Scramble the Eggs

   • In a separate bowl, crack the eggs and whisk them lightly with a fork until the yolks and whites are just combined.
   • Reduce the heat to low and pour the whisked eggs into the pan over the masala.
   • Let the eggs cook undisturbed for about 30 seconds until the edges start to set.
   • Gently push the cooked portions from the edges toward the center, allowing the uncooked egg to flow to the sides. Continue this process for 2-3 minutes until the eggs are softly scrambled and just cooked through. Avoid overcooking to keep them moist.
5. 5

   Finish and Serve

   • Turn off the heat completely.
   • Immediately add the reserved crushed papad churi and the freshly chopped coriander leaves to the scrambled eggs.
   • Gently fold everything together to combine, ensuring the papad is evenly distributed.
   • Serve immediately with hot toast, pav (bread rolls), or roti to enjoy the maximum crunch from the papad.