A vibrant and spicy street-food classic where hard-boiled eggs are pan-fried in a flavorful onion-tomato masala. Ready in under 30 minutes, this dish is perfect with warm pav or roti for a quick and satisfying meal.
A classic Punjabi delight! Flaky, crispy-on-the-outside, soft-on-the-inside flatbread stuffed with a savory spiced potato filling. Traditionally cooked in a tandoor, this recipe shows you how to get that authentic taste on a regular stovetop.
Perfectly spiced Tawa Egg Masala with crispy Amritsari Kulcha - an energy-giving, flavorful combo!
This punjabi dish is perfect for dinner. With 859.84 calories and 25.82g of protein per serving, it's a nutritious choice for your meal plan.
fat
kashmiri red chili powder
(for color and mild heat)
1.5 tsp coriander powder
1 tbsp pav bhaji masala (key for street-style flavor)
0.75 tsp garam masala
1 tsp kasuri methi (crushed)
1.25 tsp salt
0.5 cup water (as needed)
3 tbsp coriander leaves (chopped, for garnish)
1 tbsp lemon juice (freshly squeezed)
Instructions
1
Prepare the eggs by slicing the hard-boiled and peeled eggs in half lengthwise. Set aside.
2
Sauté the aromatics.
Heat oil and butter in a large tawa or wide pan over medium heat.
Add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté until they turn golden brown, which should take about 6-7 minutes.
3
Cook the masala base.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add all the dry spice powders: turmeric, red chili powder, coriander powder, and pav bhaji masala. Sauté for 30 seconds.
Add the chopped tomatoes and salt. Cook, mashing with a spatula, until the tomatoes are soft and oil begins to separate from the masala, about 8-10 minutes. Add a splash of water if the masala becomes too dry.
4
Add the eggs to the masala.
Reduce the heat to low. Gently place the egg halves, yolk-side down, into the masala.
Let them cook for 1-2 minutes to soak up the flavors.
Carefully flip the eggs and gently coat them with the surrounding masala.
5
Finish and garnish.
Sprinkle the crushed kasuri methi and garam masala over the eggs.
Drizzle with fresh lemon juice and gently mix.
Garnish with chopped coriander leaves and serve immediately.
530cal
11gprotein
78gcarbs
20gfat
Ingredients
2 cup Maida (All-purpose flour)
0.25 cup Curd (Plain, full-fat yogurt)
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Sugar (Granulated)
0.75 tsp Salt (For the dough)
2 tbsp Vegetable Oil (For the dough)
0.5 cup Water (Lukewarm, for kneading)
3 pcs Potatoes (Medium-sized, boiled, peeled, and mashed)
In a large mixing bowl, combine the maida, sugar, salt, baking powder, and baking soda. Whisk well to ensure even distribution.
Create a well in the center and add the curd and vegetable oil. Mix with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 2 hours, or until it has risen slightly.
2
Prepare the Potato Filling
In a separate bowl, add the mashed potatoes. Ensure they are completely cool and free of lumps.
Add the finely chopped onion, green chilies, fresh coriander leaves, anardana powder, coriander powder, red chili powder, garam masala, and salt.
Mix all the ingredients thoroughly until well combined. The filling should be dry. If it feels moist, you can add 1 tablespoon of roasted besan (gram flour) to absorb excess moisture.
Divide the filling into 4 equal portions and roll them into balls.
After the dough has rested, gently knead it for another minute. Divide it into 4 equal balls.
Take one dough ball and flatten it with your fingers into a 3-4 inch disc, making the edges thinner than the center.
Place a ball of the potato filling in the center.
Gather the edges of the dough around the filling, pleating as you go, and pinch to seal it tightly at the top.
Gently flatten the stuffed ball with your palm. Sprinkle some kalonji and crushed kasuri methi on top and press them in lightly.
Dust your work surface with a little dry flour and gently roll the stuffed ball into a 6-7 inch oval or round shape. Avoid applying too much pressure to prevent the filling from tearing through.
4
Cook the Kulcha
Heat an iron tawa (griddle) over medium-high heat until it is very hot.
Take the rolled kulcha and apply a thin layer of water evenly on its plain side (the side without seeds).
Carefully place the kulcha, water-side down, onto the hot tawa. The water will make it stick to the surface.
Cook for 1-2 minutes, or until you see bubbles appearing on the surface.
Now, carefully flip the entire tawa upside down and hold it a few inches above the gas flame. Cook the top side of the kulcha directly over the flame, moving the tawa in a circular motion for even cooking.
Continue cooking for 1-2 minutes until the kulcha develops golden-brown and slightly charred spots, resembling a tandoor-cooked kulcha.
Flip the tawa back and use a thin spatula to gently pry the kulcha off the surface.
5
Serve Hot
Immediately brush the hot kulcha generously with melted butter.
To enhance the flakiness, gently crush the kulcha between your palms.
Serve immediately with chole (chickpea curry), a dollop of butter, sliced onions, and pickle.
