Anda Bhurji Stuffed Paratha

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of vegetable oil. Mix with your fingertips until it resembles coarse crumbs.
   • c.Gradually add water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
   • d.Knead for 7-8 minutes until the dough is elastic. Cover with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2. 2

   Step 2

   • a.Cook the Anda Bhurji Filling
   • b.Heat 2 tbsp of oil in a non-stick pan over medium heat. Add 1 tsp of cumin seeds and let them splutter.
   • c.Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • d.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
   • e.Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
   • f.Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and 1 tsp of salt. Cook the spices for 1 minute until fragrant.
   • g.In a separate bowl, whisk the 6 eggs until well-beaten. Pour the eggs into the pan.
   • h.Stir continuously, scrambling the eggs for 3-4 minutes until they are fully cooked and the mixture is completely dry. A dry filling is key to prevent the parathas from tearing.
   • i.Turn off the heat, mix in the chopped coriander leaves, and transfer the filling to a plate to cool down completely.
3. 3

   Step 3

   • a.Stuff and Roll the Parathas
   • b.After the dough has rested, knead it for one more minute. Divide the dough and the cooled filling into 8 equal portions.
   • c.Take one portion of dough and flatten it with your palms. Dust it with dry atta and roll it into a small circle of about 3-4 inches in diameter.
   • d.Place one portion of the anda bhurji filling in the center.
   • e.Bring the edges of the dough together, pleating as you go, and seal the top to form a secure pouch. Pinch off any excess dough from the top.
   • f.Gently flatten the stuffed ball with your palm. Dust it lightly with dry atta again.
   • g.Carefully roll it out into a 6-7 inch circle, applying gentle and even pressure. Avoid pressing too hard to prevent the filling from oozing out.
4. 4

   Step 4

   • a.Cook the Parathas
   • b.Heat a tawa (flat skillet) over medium-high heat.
   • c.Carefully place the rolled paratha on the hot tawa. Cook for about 45-60 seconds until small bubbles appear on the surface.
   • d.Flip the paratha and cook the other side for about 30 seconds.
   • e.Spread about 1/2 tsp of ghee on the top surface and flip again. Press the edges gently with a spatula to help it puff up. Cook until golden brown spots appear.
   • f.Apply ghee to the other side, flip, and cook until that side is also golden brown and crisp.
   • g.Repeat the stuffing, rolling, and cooking process for all the remaining parathas.
5. 5

   Step 5

   • a.Serve
   • b.Serve the hot Anda Bhurji Parathas immediately with a side of plain yogurt (dahi), raita, or your favorite Indian pickle (achaar).

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