Egg Bhurji Pyaaz Kachori

1. 1

   Prepare the Kachori Dough

   • In a large mixing bowl, combine the all-purpose flour, fine semolina, carom seeds, and 0.75 tsp of salt.
   • Pour in the melted ghee. Using your fingertips, rub the ghee into the flour mixture for 3-4 minutes until it resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a semi-stiff, pliable dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Egg Bhurji Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until they are soft and translucent.
   • Add the ginger-garlic paste and green chillies. Cook for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
   • Stir in the turmeric powder, red chilli powder, coriander powder, and the remaining 0.5 tsp of salt. Sauté the spices for 1 minute.
   • In a separate bowl, whisk the eggs. Pour the whisked eggs into the pan.
   • Continuously stir and scramble the eggs over medium-low heat until they are fully cooked and the mixture is dry. A dry filling is essential to prevent the kachoris from breaking.
   • Turn off the heat. Stir in the garam masala and chopped coriander leaves. Transfer the filling to a plate and let it cool down completely.
3. 3

   Assemble the Kachoris

   • After the dough has rested, knead it gently for one minute. Divide the dough into 8 equal-sized balls.
   • Take one ball and use your fingers and palm to flatten it into a 3-inch disc, creating a small cup shape. Keep the edges thinner than the center.
   • Place about 1.5 tablespoons of the cooled egg bhurji filling in the center.
   • Carefully bring the edges of the dough together, pleating as you go, to enclose the filling. Pinch the top to seal it tightly and remove any excess dough.
   • Gently flatten the stuffed ball between your palms to form a 2.5 to 3-inch kachori. Ensure there are no cracks.
4. 4

   Fry the Kachoris to Perfection

   • Heat the oil for deep frying in a kadai or deep pan over low heat. The oil should be just warm, not hot. To test, drop a small piece of dough; it should sink and then rise to the surface slowly.
   • Gently slide 3-4 kachoris into the oil, sealed side down. Do not overcrowd the pan.
   • Fry on low heat for 8-10 minutes without disturbing them. They will slowly puff up and float to the surface.
   • Once they float, gently flip them. Continue frying on low heat for another 5-7 minutes, flipping occasionally, until they are firm and pale golden.
   • Now, increase the heat to medium and fry for 2-3 more minutes until they turn golden brown and perfectly crisp.
   • Using a slotted spoon, remove the kachoris and drain them on a wire rack or a plate lined with paper towels.
5. 5

   Serve and Enjoy

   • Serve the Egg Bhurji Pyaaz Kachoris hot with mint-coriander chutney, tamarind chutney, or your favorite tomato ketchup.

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