Egg Bhurji Kulcha

1. 1
   mix · ~20 min

   Make the kulcha dough.

   1.In a large bowl, mix all-purpose flour, baking powder, baking soda, sugar, and a pinch of salt.

   2.Add yogurt and 2 tsp oil. Rub together until the mixture resembles breadcrumbs.

   3.Gradually add water, kneading into a soft, pliable dough. Knead for 8 minutes until smooth.

   4.Cover with a damp cloth and rest for 20 minutes.

   TIPA well-kneaded, soft dough makes the kulcha airy and soft.
2. 2
   prep · ~2 min

   Divide and shape the dough balls.

   After resting, divide the dough into 4 equal portions. Roll into smooth balls and keep covered while you prepare the filling.

3. 3
   saute · ~10 min

   Cook the aromatics for the egg bhurji.

   1.Melt 2 tbsp butter in a pan over medium heat.

   2.Add chopped onions and sauté until translucent and soft (4-5 minutes).

   3.Add grated ginger and green chilies. Sauté for another minute until fragrant.

   4.Add chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes turn soft and the mixture releases its juices (3-4 minutes).
4. 4
   fry · ~3 min

   Scramble the eggs into the masala.

   1.Crack the eggs directly into the pan over the cooked masala.

   2.Add salt and garam masala.

   3.Begin scrambling immediately, stirring continuously to mix the eggs with the onion-tomato mixture.

   4.Cook until the eggs are soft and just set, with a slightly runny consistency. Remove from heat — the residual heat will finish the cooking.

   TIPDon't overcook the eggs. Soft, creamy eggs contrast perfectly with the crisp kulcha.
5. 5
   assemble · ~4 min

   Stuff and roll the kulchas.

   1.Dust a work surface lightly with flour. Roll one dough ball into a 4-inch disc.

   2.Place a generous portion of the egg bhurji (about 2-3 tbsp) in the center.

   3.Gather the edges of the dough, pinch together at the top to seal completely.

   4.Turn the stuffed ball seam-side down and gently roll out into a 6-inch oval, without pressing too hard.

   TIPRoll gently to avoid the filling bursting out.
6. 6
   fry · ~5 min

   Cook the stuffed kulchas on the tawa.

   1.Heat a tawa or skillet over medium-high heat. Place the rolled kulcha on the hot surface.

   2.Cook for 1 minute until golden spots appear on the bottom. Flip.

   3.Spread 1 tsp oil on the cooked side. Flip again and spread oil on the other side.

   4.Press gently with a spatula and cook until both sides are golden-brown and crispy.

   TIPMedium-high heat ensures the kulcha cooks through and gets a crisp crust without burning.
7. 7
   garnish · ~1 min

   Garnish and serve hot.

   Remove from the tawa, brush with butter immediately, and sprinkle with fresh coriander leaves. Serve the Egg Bhurji Kulcha hot with a side of plain yogurt or mint chutney.

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