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Boiled, fried, poached, scrambled, over easy. There are hundreds of ways to eat eggs and everybody has their own personal favourite. But if you’re a true desi at heart, chances are you’ll love Chef Kunal Kapur’s take on the classic Masala Bhurji. With fresh vegetables and spiced to perfection, this dish will take you back to early morning train rides or late night refuelling with your college buddies.
For a more international take on the dish, Chef Kunal also has a Cheese Bhurji Pav that offers a cheesy, meaty twist to the dish and gives you even more unlimited breakfast options. Though filling, these dishes are also surprisingly healthy with the eggs providing protein and nutrients to start your day right.
Read on for Chef Kunal Kapur’s bhurji recipes for a fresh start to the day.
Ingredients:
Masala Bhurji Pav
● 4 eggs
● ½ tsp salt
● 2 tbsp butter
● ½ cup chopped onions
● 1 green chopped chilli
● ½ tsp chopped ginger
● ½ tsp chopped garlic
● ½ tsp turmeric
● ½ tbsp pav bhaji masala
● ½ cup chopped tomatoes
● 1 tbsp fresh coriander
Masala Pav
● 6 pieces pav
● 2 tbsp butter pav bhaji masala
● handful of coriander
Method:
1. In an empty bowl, crack the eggs open and whisk them well to incorporate air in the egg, add seasoning and whisk well. This will help incorporate air and make the bhurji softer.
2. Gently melt the butter in a pan.
3. Once the butter melts, add onions, along with some chopped green chillies. Add very little ginger and garlic.
4. Give this mix a quick stir, while cooking the onions but now browning them.
5. Add turmeric while the onions cook along with the special pav bhaji masala.
6. Mix this well to cook for a bit and then add in the tomatoes. Cook this entirely on a medium flame so that the masalas don’t burn.
7. Once the onions and tomatoes are soft but holding their shape, add the whisked eggs slowly into the pan and reduce the flame to a low flame.
8. Stir the eggs continuously in the pan, and slowly the bhurji will come together.
9. Once the egg bhurji is ready, turn the gas off and garnish with some chopped coriander. The masala bhurji is now ready to be plated.
10. Slice to open the pav from the centre and smear butter on the pav and cook them well for a crispy inside and keep rotating them for an even colour.
11. Once the pav is ready, sprinkle some pav bhaji masala along with chopped coriander on the pav and toast over the pan again.
12. You can now serve these with the masala egg bhurji.
Cheese Bhurji Pav
● 4 eggs
● ½ tsp salt
● ½ cup chopped onions
● 1 chopped green chilli
● 4 chicken sausages (optional)
● ½ tsp pepper
● 1 tsp oregano
● 1 tsp chilli flakes
● ¼ grated mozzarella cheese
Cheese Pav
● 6 pieces pav
● 2 tbsp butter
● 1 tsp oregano
● 1 tsp chilli flake
● 3-4 tbsp grated mozzarella cheese
● 1 tbsp chopped coriander
● A pinch of pepper
Method:
1. Crack the eggs into a bowl, whisk them to aerate the eggs and add salt to them.
2. Slice the sausages and keep them aside.
3. Heat up a pan and melt the butter in the pan, add onions and chopped green chillies.
4. If using, add the sausages to the pan at this stage.
5. Add black pepper, oregano, chilli flakes and a little bit of salt.
6. Decrease the flame and add the eggs to the pan. Stir the eggs continuously in the pan.
7. Once the bhurji begins to come together, add in the grated cheese. Mix this up and keep cooking over low flame till the egg is cooked.
8. For the pav, slice open the pav and apply butter to the open end of the split pav and gently press them over a hot pan.
9. Once the pav is toasted, sprinkle pepper, oregano, chilli flakes and some grated cheese on top.
10. Garnish it with some fresh coriander or parsley and serve it hot with bhurji.
