on Mar 12, 2020, Updated Aug 18, 2020 If you’ve ever had midnight cravings and hit one of the street stalls that do egg bhurji and pav bhaji in the middle of the night, you know what I’m talking about. And if you haven’t experienced that awesomeness, all the more reason to try this recipe! Egg Bhurji is India’s take on scrambled eggs, only better! Because this version is spicy, garlicky and buttery. Egg bhurji or anda bhurji is awesome on its own, but we are really upping the game here. It starts with the regular masala – which is stir fried ginger, garlic, green chillies, onions and tomatoes. But what we really change here is the spices that we add to it.
Richa’s Top Tips for Anda Bhurji
Here’s the secret to that street style egg bhurji taste – kitchen king masala. Thats what every street vendor uses. It’s like an all spice kind of seasoning that combines tons of different spices to create a mix that has everything – flavour, spice, heat. Don’t skimp on the butter because that’s essential for that same flavour. Cook the eggs till they are just cooked, because they’ll continue to cook for a few minutes after and you don’t want dry egg bhurji.
Serving Suggestions
There are a few different ways you can serve egg bhurji. Just serve it with slices of toasted bread, but if you want to go desi, serve it alongside parathas or make an egg bhurji pav. Slit the pav in half, butter it on all sides and warm it on a pan. Then stuff it with egg bhurji, a few slices of red onions and you’ve got yourself egg bhurji pavs street style!
Watch Street Style Egg Bhurji Recipe Video
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