Egg Burji Kati Roll
Aditya's Egg burji kati roll is popular breakfast item and easy to take on-the-go
- 1 Large Cooking Pan
- 8 Eggs Beaten
- 1/4 Onion Chopped
- 2 Tomatoes Diced
- 6 Garlic Cloves Diced
- 1 inch Ginger Piece and Chopped
- 1 Jalapeno Chopped. Optionally a chili.
- 2 tbsp Cilantro Chopped / Sliced
- 4 Tortillas (for ease) Alternative: Chapathi or Naan
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric
- Red Chili Powder To Taste
- Salt To Taste
- 2 tbsp Ghee (or melted butter) Substitute with Cooking Oil
- 1 tsp Cumin Seeds
- 1 tsp Carrom ajwain seeds
- 2 cloves
- In a hot pan, add ghee. Once hot, add all the whole spices.
- Once the seeds start popping, add onions and saute until soft and edges brown.
- Add green chilis/peppers and saute for 30 seconds, then add ginger and garlic.
- Cook until the raw smell of ginger and garlic disappears.
- Add tomatoes and spice powders, along with salt.
- Cook until the fat separates and the raw spice smell disappears.
- Reduce heat and add the eggs. Slowly fold the mixture till it scrambles and add cilantro in the end.
- Slightly warm tortilla on a pan
- Roll mixture into tortilla. Serve warm.
This recipe is from Sarayu’s cousin Aditya, who previously worked in the hospitality industry with Taj Group of Hotels, and is known as one of the family’s best cooks. Egg burji was also a popular breakfast item on the Adeni family’s menu during their 2016 trip to Rajasthan. Try wrapping it in a chapati or tortilla to make a kati roll for the road. Another variation is to add some diced bell peppers and saute it for a bit before adding the eggs.