Egg Bhurji + Bajra Roti (2)

Step-by-Step Instructions

1. 1

   In a bowl combine bajra flour, a pinch of salt and warm water; knead into a soft dough and rest 5 minutes.

2. 2

   Divide dough into 2 equal balls, roll each into a 6‑inch roti (or pat by hand) and cook on a hot tawa with a few drops of oil until golden on both sides.

3. 3

   Heat olive oil in a non‑stick pan, add cumin seeds and let them sizzle.

4. 4

   Add chopped onion and sauté until translucent.

5. 5

   Stir in ginger‑garlic paste, green chili (if using), and tomato; cook for 2 minutes.

6. 6

   Mix in turmeric, red chili powder (optional), salt and black pepper.

7. 7

   Beat the eggs, pour into the pan and scramble gently, cooking until just set.

8. 8

   Garnish with chopped coriander leaves and serve immediately with the hot bajra roti.