Egg Bhurji Paratha – Stuffed Egg Paratha recipe

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Egg Bhurji Paratha
Paratha, originally a fried north Indian dish, is a common favourite of every Indian, be they a north or south camper! And, of course, like every other dish, they come in various varieties. Many believe this dish to be difficult and complex to prepare. It is even believed that only professional and experts can prepare this dish flawlessly. Yet, this is just a belief. This dish, on the other hand, is one of the easiest dishes to prepare once you know the proper method. Here is the recipe broke down into a few simple steps for you to master the Egg Bhurji Paratha, which is one of the varieties of this dish, easily and effortlessly.

Oil – 4 tsp
Chopped Garlic
Chopped Ginger – 1 no
Chopped Onion – 2 no
Chopped Green Chili – 2 no
Turmeric powder – 1/4 tsp
Chili powder – 1 tsp
Egg – 4 no
Chopped Coriander leaves
Garam masala – 1/2 tsp
Chapathi Dough

1. Take a wide saucepan and add 4 Tsp’s of oil.
2. Add the chopped garlic, ginger, onions and green chilli. Sauté until the onions turn transparent.
3. Season it with some salt, turmeric powder and chilli powder. Mix well.
4. Pour the four eggs into the pan. Mix well.
5. Add the chopped coriander leaves and mix well.
6. Add the Garam masala to the mixture and give it a quick stir.
7. Check for seasoning. Your egg bhurji is ready!
8. Sprinkle some wheat flour on a flat surface.
9. Take a little chapathi dough and roll it in your palms to form small balls.
10. Roll out the dough using a roti roller, making the ends thinner.
11. Take a little bit of the bhurji and place it in the center,
12. Seal the Paratha like how you seal momo’s and gently roll it out again.
13. Tawa-fry the Egg Bhurji Paratha on both sides by drizzling some ghee on it.

Best with:
These Egg Bhurji Paratha’s taste best when served hot right after they have been removed from the Tawa. I.e. they taste best when freshly made. Serve them with some raita, ketchup or even some pickle!



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