Egg Bhurji Patra
A creative fusion snack where classic Maharashtrian patra meets spicy egg bhurji. Steamed colocasia leaf rolls are stuffed with flavorful scrambled eggs, then sliced and tempered for a perfect bite.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Leaves & Batter
- b.Wash the colocasia leaves thoroughly and pat them dry. Place a leaf vein-side up and carefully shave off the thick central vein with a sharp knife to make it pliable.
- c.In a large bowl, combine besan, rice flour, 1 tbsp ginger-garlic paste, green chilli paste, 0.5 tsp turmeric powder, 1 tsp red chilli powder, coriander powder, cumin powder, 0.25 tsp asafoetida, tamarind pulp, jaggery, and 1 tsp salt.
- d.Gradually add water while whisking to form a thick, smooth, and spreadable paste without lumps. Set aside.
- 2
Step 2
- a.Cook the Egg Bhurji Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- c.Add the remaining 0.5 tbsp ginger-garlic paste and chopped green chilli. Cook for 1 minute until fragrant.
- d.Add the chopped tomato and cook for 3-4 minutes until soft and mushy.
- e.Stir in the remaining 0.25 tsp turmeric powder, 0.5 tsp red chilli powder, garam masala, and 0.75 tsp salt. Cook the spices for a minute.
- f.Crack the 4 eggs into the pan. Stir and scramble them for 2-3 minutes until just cooked but still slightly moist.
- g.Turn off the heat, stir in 2 tbsp of chopped coriander leaves, and set the bhurji aside to cool completely.
- 3
Step 3
- a.Assemble and Roll the Patra
- b.Place the largest prepared leaf on a clean surface, vein-side up. Spread a thin, even layer of the besan batter over it.
- c.Place another leaf on top and repeat, stacking 3-4 leaves.
- d.Spread half of the cooled egg bhurji filling lengthwise down the center of the top leaf, leaving a 1-inch border on the sides.
- e.Fold the side edges of the leaf stack inwards over the filling.
- f.Starting from the bottom edge, roll the stack tightly into a cylindrical log.
- g.Repeat to create a second roll with the remaining leaves, batter, and filling.
- 4
Step 4
- a.Steam the Rolls
- b.Grease a steamer plate and place the rolls on it, ensuring they don't touch.
- c.Steam in a preheated steamer for 20-25 minutes over medium heat.
- d.Check for doneness by inserting a toothpick into the center; it should come out clean.
- e.Remove the rolls and let them cool completely for at least 30-40 minutes. This is crucial for firm, clean slices.
- 5
Step 5
- a.Temper and Shallow-Fry
- b.Once cooled, use a sharp knife to cut the rolls into ½-inch thick slices.
- c.Heat the remaining 2 tbsp of oil in a wide, non-stick pan over medium heat.
- d.Add mustard seeds and let them splutter. Add cumin seeds, sesame seeds, remaining 0.25 tsp asafoetida, and curry leaves. Sauté for 30 seconds.
- e.Carefully arrange the sliced patra in the pan in a single layer.
- f.Shallow-fry for 2-3 minutes on each side until golden brown and slightly crispy.
- 6
Step 6
- a.Garnish and Serve
- b.Transfer the fried patra to a serving plate.
- c.Garnish with the remaining 2 tbsp of chopped coriander leaves and fresh grated coconut.
- d.Serve hot with mint chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the egg bhurji is completely cool before stuffing to prevent the rolls from becoming soggy.
- 2Cooling the steamed rolls completely before slicing is the most important step for getting clean, neat rounds that don't crumble.
- 3The besan batter should be a thick paste, not runny. Adjust the water carefully to achieve the right consistency.
- 4Shaving the thick veins of the leaves not only makes them easier to roll but also helps them cook evenly.
- 5Tamarind and jaggery in the batter are essential to balance flavors and counteract any potential throat irritation from the colocasia leaves.
- 6For a quicker version, you can skip shallow-frying. Just pour the hot tempering over the steamed slices and serve.
Adapt it for your goals.
Vegetarian
Replace the egg bhurji with a filling of crumbled paneer (paneer bhurji) or a spiced mashed potato mixture.
HealthierHealthier
Instead of shallow-frying, arrange the steamed slices on a baking tray, brush lightly with oil, and bake at 200°C (400°F) for 10-15 minutes until crisp.
SpicierSpicier
Increase the amount of green chilli paste in the batter and add more chopped green chillies to the egg bhurji filling.
Why this is on our healthy list.
High in Protein
The combination of eggs and besan (gram flour) makes this dish a great source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Besan and colocasia leaves are good sources of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Source of Essential Nutrients
Colocasia leaves are packed with vitamins A and C, while eggs provide vitamin D, B12, and choline. The various spices also contribute antioxidants.
Frequently asked questions
It is a moderately healthy snack. It's rich in protein from eggs and besan, and provides fiber and vitamins from the colocasia leaves and vegetables. The shallow-frying adds extra calories, but it can be baked for a healthier alternative.