Egg Bhurji Pav

Name: Egg Bhurji Pav
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 pcs egg; 8 pcs pav (small); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 tbsp oil; 1 tbsp butter; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp pav bhaji masala; 0.5 tsp salt; 3 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(138)

TASTE SCORE

9/10

Spiced scrambled eggs cooked with onion, tomato, green chili, and coriander, then served with warm pav. It is quick, comforting street-style food that works beautifully for breakfast, brunch, or a light meal.

PREP

10m

COOK

15m

SERVES

1 CUP BHURJI WITH 2 PAV ROLLS

611 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prep the vegetables and crack the eggs.
1.Finely chop the onion, tomato, and green chili.
2.Grate the ginger and mince the garlic.
3.Crack the eggs into a bowl and beat lightly until combined.
saute · ~6 min
Cook the onion base.
1.Heat oil and half the butter in a pan over medium heat.
2.Add onion and cook until soft and light golden, 4 to 5 minutes.
3.Add ginger, garlic, and green chili and cook for 1 minute.
saute · ~5 min
Cook the tomatoes and spices.
1.Add tomato and cook until soft and pulpy, 3 to 4 minutes.
2.Add turmeric powder, red chili powder, pav bhaji masala, and salt.
3.Mix well and cook for 30 seconds until fragrant.
saute · ~4 min
Scramble the eggs into the masala.
Pour in the beaten eggs and cook on medium-low heat, stirring gently and continuously so soft curds form. Cook until the eggs are just set but still moist, then mix in coriander leaves and lemon juice.
TIPKeep the heat moderate and stop cooking while the eggs still look slightly soft; they firm up quickly in the hot pan.
saute · ~2 min
Warm the pav.
Split the pav and toast them on a pan with the remaining butter until lightly golden on the cut sides.
assemble · ~1 min
Assemble the bhurji pav.
Divide the egg bhurji into 4 portions and serve each portion with 2 warm pav.
serve
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Cook the onions until light golden, not dark brown, so the bhurji stays sweet and soft rather than heavy.
2
Let the tomatoes turn fully pulpy before adding eggs; any raw tomato bits will make the bhurji taste sharp and watery.
3
Use medium-low heat once the eggs go in and stir gently to form soft curds instead of dry, tiny granules.
4
Take the pan off the heat when the eggs still look slightly glossy; residual heat finishes them perfectly.
5
Toast the pav only on the cut side with butter so they stay crisp outside but soft enough to scoop up the bhurji.
6
Add the lemon juice right at the end to brighten the masala without dulling the eggs during cooking.
7
If making ahead, cook the masala base first and scramble in fresh eggs just before serving for the best texture.