Egg Bhurji Patra

Name: Egg Bhurji Patra
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: gujarati
Ingredients: 8 pcs colocasia leaves (medium, stems trimmed); 1.5 cup chickpea flour; 1 tbsp tamarind paste; 1 tbsp jaggery (grated); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp salt (divided); 0.75 cup water (for batter); 2 tbsp oil (divided); 0.5 tsp mustard seeds; 1 tsp sesame seeds; 6 pcs curry leaves; 4 pcs egg; 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 1 pinch black pepper; 2 tbsp cilantro (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

Soft Gujarati-style patra slices are pan-cooked and topped with quick, spicy egg bhurji for a savory snack or light meal. The earthy colocasia leaves, gram flour masala, and fluffy eggs make a wonderfully hearty combination.

PREP

35m

COOK

30m

SERVES

1 PIECE

179 cal

SERVINGS

METHOD · 10 STEPS

prep · ~10 min
Prepare the colocasia leaves.
1.Wash the colocasia leaves well and pat them dry.
2.Trim the thick stems and shave any very thick veins with a knife.
3.Keep the largest leaf ready as the base for rolling.
TIPShaving the thick veins helps the leaves roll neatly without tearing.
mix · ~5 min
Make the patra batter.
Mix chickpea flour, tamarind paste, jaggery, red chili powder, turmeric powder, coriander powder, 0.25 tsp salt, and water into a smooth, spreadable batter with no lumps.
assemble · ~12 min
Layer and roll the patra.
1.Place one large leaf shiny side down and spread a thin layer of batter over it.
2.Set another leaf on top, spread more batter, and repeat until 4 leaves are layered.
3.Fold in the sides and roll tightly from the base to make one log.
4.Repeat with the remaining 4 leaves to make a second log.
TIPKeep the batter layer thin so the rolls cook evenly and hold their shape.
steam · ~20 min
Steam the patra rolls.
Place the rolls in a steamer and steam until firm and cooked through. Cool slightly, then slice each roll into 4 pieces.
temper · ~4 min
Make the tempering for the patra.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add sesame seeds and curry leaves and cook for a few seconds.
4.Add the steamed patra slices and turn gently to coat.
fry · ~6 min
Pan-cook the patra slices.
Cook the patra slices for 2 to 3 minutes on each side until lightly crisp at the edges. Remove to a plate.
saute · ~7 min
Cook the bhurji base.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add onion, green chili, and ginger and cook until the onion turns soft.
3.Add tomato and cook until it softens and looks pulpy.
4.Add the remaining 0.25 tsp salt and black pepper.
saute · ~4 min
Scramble the eggs.
Crack the eggs into the pan and cook over medium-low heat, stirring gently, until soft curds form and the bhurji is just set.
TIPKeep the heat medium-low so the eggs stay soft instead of turning dry and rubbery.
assemble · ~2 min
Top the patra with egg bhurji.
Arrange the warm patra slices on a serving plate and spoon the egg bhurji over each piece.
garnish · ~1 min
Finish with cilantro and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Steam the patra rolls until fully firm before slicing, or the rounds can flatten and smear.
2
Let the steamed rolls cool for a few minutes before cutting for cleaner, neat patra slices.
3
Pan-crisp the patra only after the mustard and sesame finish sputtering so the tempering stays aromatic, not burnt.
4
Cook the bhurji on medium-low heat and stop when the eggs look just set; carryover heat will finish them.
5
If the tomato makes the bhurji watery, cook it down until the oil peeks through before adding eggs.
6
You can steam the patra a day ahead and refrigerate; pan-crisp and top with fresh bhurji just before serving.

RECIPE VARIATIONS