Egg Bhurji Paratha

1. 1
   knead · ~15 min

   Knead the paratha dough.

   1.In a large bowl, add 2 cups atta and a pinch of salt.

   2.Drizzle in 1 tsp oil and gradually add water while mixing.

   3.Knead for 8-10 minutes until you get a smooth, soft dough.

   4.Cover with a damp cloth and rest for 15 minutes.

   TIPThe dough should be soft but not sticky. If too dry, add water 1 tbsp at a time.
2. 2
   prep · ~1 min

   Whisk the eggs.

   1.Break 6 eggs into a bowl.

   2.Add 1 pinch of garam masala and whisk lightly with a fork until yolks and whites are just combined.
3. 3
   temper · ~2 min

   Make the tempering for bhurji.

   1.Heat 2 tbsp oil in a kadhai or non-stick pan over medium heat.

   2.Add cumin seeds and let them crackle (30 seconds).

   TIPDon't let the cumin burn or it turns bitter. Keep the heat at medium.
4. 4
   saute · ~4 min

   Cook the onion, chili, and ginger.

   1.Add finely chopped onions and green chilies to the pan.

   2.Sauté until the onions turn translucent and soft (3-4 minutes).

   3.Add grated ginger and cook for 1 minute until the raw smell goes away.
5. 5
   saute · ~4 min

   Add tomatoes and spices.

   1.Add the chopped tomatoes, turmeric powder, and red chili powder.

   2.Cook until the tomatoes turn soft and mushy, and oil starts separating at the edges (3-4 minutes).

   3.Sprinkle 0.25 tsp salt and mix well.

   TIPMash the tomatoes with the back of the spatula to break them down faster.
6. 6
   saute · ~3 min

   Scramble the eggs.

   1.Lower the heat to medium-low. Pour the whisked eggs evenly over the masala.

   2.Let them set for 15 seconds, then start scrambling with the spatula.

   3.Keep breaking and folding until the eggs are cooked through but still moist (2-3 minutes).

   4.Turn off the heat, sprinkle remaining garam masala and chopped coriander leaves. Mix once.

   TIPTake the pan off the heat while the eggs are still slightly wet. Carryover cooking will finish them without drying them out.
7. 7
   rest · ~10 min

   Let the bhurji cool.

   1.Transfer the egg bhurji to a plate and spread it out.

   2.Let it cool to room temperature so it doesn't steam the dough later.

   TIPHot filling will make the dough soggy and hard to roll.
8. 8
   assemble · ~3 min

   Divide and shape the dough.

   1.Divide the rested dough into 4 equal balls.

   2.Dust a rolling surface lightly with dry atta.

   3.Roll each ball into a 4-inch disc.
9. 9
   assemble · ~5 min

   Stuff the parathas.

   1.Place a generous portion of cooled bhurji in the center of a rolled disc.

   2.Gather the edges, pinch to seal, and flatten gently with your palm.

   3.Dust with dry flour and roll out gently to a 7-8 inch round. Don't press too hard.

   TIPRoll with light hands. If the filling peeks through, patch it with a little spare dough.
10. 10
    fry · ~8 min

    Cook the parathas on the tawa.

    1.Heat a tawa over medium-high heat. Place the rolled paratha on it.

    2.Cook for about 30 seconds until bubbles appear, then flip.

    3.Spread 1 tsp ghee on the cooked side. Flip again.

    4.Spread another 1 tsp ghee on the second side.

    5.Press gently with a spatula and cook until golden-brown spots appear on both sides.

    6.Repeat with remaining parathas.

    TIPMedium-high heat is key. Too low makes hard parathas; too high burns them without cooking the dough inside.
11. 11
    serve

    Serve hot with butter, yogurt, or pickle.

    Serve the Egg Bhurji Parathas straight off the tawa with a pat of butter on top for an extra rich taste.

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