Egg Bhurji Patra

1. 1
   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.
2. 2
   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.

3. 3
   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.
4. 4
   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.

5. 5
   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.
6. 6
   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.

7. 7
   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.
8. 8
   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.
9. 9
   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.

10. 10
    garnish · ~1 min

    Finish with cilantro and serve hot.

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