EGG BHURJI WITH BUTTERY PRANTHAS

Course: Breakfast/Brunch

Egg bhurji and pranthas is one of the most popular Punjabi/North Indian breakfast or it can be used as brunch. These are eaten with extra butter and mango or lemon pickle.

  Preparation time: 15 minutes

Cooking time: 40 minutes

 Total Time: 55 minutes

Makes: 6 to 8

Ingredients:

For prantha doug:

• 300 g whole wheat flour
• 3 tbsp of ghee or oil, 1 tbsp to be added in the flour when kneading, rest to be used for rolling the parathas
• 250 ml luke warm water or as required for kneading
• Some extra flour for dusting/rolling
• Ghee or oil required for roasting parathas
• 1 tsp of rock salt
• 1 tsp of ajwain ( carom)

Egg bhuri:

• 2 tbsp butter
• ½ tsp of jeera (cumin seeds)
• 1 big onion, cut into small pieces
• 2 large vine tomatoes, cut into small pieces
• 8 eggs, lightly whisked
• 1 tsp rock salt, more can be added as per taste.
• 1 green chili, cut into small pieces (optional)
• ¼ tsp red chili flakes (optional)
• ½ tsp finely grated pepper
• A bunch of coriander, chopped coarsely

For serving:

• Butter white or any other type of butter
• Pickle mango or lemon as preferred

Method:

Kneading dough:

1. Take a medium size bowl. Add flour and ghee and knead it with water to make a smooth soft dough.
2. Cover and keep the dough for a few minutes until bhurji is being made. Dough can also be made 15 to 20 minutes earlier.

Egg bhurji:

1. Take a frying pan and keep on medium/high heat. Add butter and as soon as it starts melting, add jeera
2. As  soon as it starts bubbling, add onion and stir it for 2 to 3 minutes. Add tomatoes and cover the pan until these are softened. It may take 7 to 8 minutes. The heat should be reduced to low. It should be stirred occasionally so that it does not get stuck to the base of the pan.
3. Add eggs, salt, green chili and chili flakes and go on stirring until the eggs are completely done.
4. Add pepper and coriander and leave it covered.

Making pranthas:

1. Dough can be divided into 6 or 8 pieces. The quantity depends on the size of the parathas
2. Take one piece of dough and make a ball in your palm. Roll out the dough with the rolling pin using dry flour. Flatten it to the size of 5 to 5.5 inches in diameter.
3. Spread little ghee on the flattened dough, sprinkle a pinch of salt and a pinch of ajwain. Spread these nicely and then fold it into a square. 
4. Flatten the square dough again to 5 to 6 inches in size. This size can be made bigger if required.

Roasting pranthas:

1. Keep the tava ( skillet or griddle) on the fire. When it gets hot, place the paratha on it. The temperature should be kept on medium to high as parathas can be hardened if the heat is reduced to low.
2. When the side which is on the tava is partly cooked, flip it to the other side.
3. Spread some ghee on the partly cooked side.
4. Flip again and you will see brown spots on the paratha. Spread some ghee on this side also. A well made and well roasted paratha will puff up.
5. Flip again once or twice till both the sides are cooked properly. You should be able to see some brown color at some places on both sides.
6. Paratha edges can be pressed with a spatula so that they are fried well. Sometimes, the edges are not cooked well.
7. Make all the parathas like this and stack them up in a roti basket or casserole so that these remain warm until eaten.
8. The parathas are best enjoyed if these go directly from the tava to the serving plate as by doing this the crispness remains intact and it is loved by most.
9. Serve these with egg bhurji and enjoy.

Special Note:

• Ghee can be replaced by any oil to make it vegan.