Recipe for Spicy Fiery Mumbai Style Anda Burji and Masala Pav
Recipe for Spicy Fiery Mumbai Style Anda Burji and Masala Pav
Anda Burji with some Home Baked Goodness turned into Masala Pav and downing it with some Piping Hot Kadak Cutting! While Some people date over Coffee and Wine, there are some(like my Bitter Betterand me) who date over Missal Pav, Burji Pav, Vada Pav, Ganna Juice, Cutting Chai, et.al. Feeling hi kuch aur hai bossSo, Burji Pav used to be one of our regular favourite 'After-College' snacks at ‘More Canteen’ (pronounced as Mo-rey) outside St. Andrew's College, Bandra! By far, that is the best Burji I've ever eaten! Spicy as hell where our Nose & Ears used to ring, scream& shout out loud, but Oh so delish! The Minute More uncle would see Floyd and I approaching, he would ask, “Double na”?? which would mean Burji of Two Eggs each right? Obviously I never asked him for his recipe for obvious reasons but I would watch the technique and try to see what all was going into that Burji. Because what we made at home was completely different from this one. Being such a Humble place, More canteen had no separate kitchen as such. Whatever was being cooked was done right in front of us. So yayyyy! Good for me 😊The Burji that you get on the roadside stalls too are simply delish. We used to enjoy our Burjee Pav at Borivali station and if in South Bombay, a tapir near Maker Tower, Cuffe Parade. Ooooh! So Yum! So here’s something that I dish up which is very close to what we would eat at More’s and the Tapris. And it just takes us back to those Beautiful Memories….
Servings 2 people
Ingredients
- 4 Eggs
- 2 Medium sized Onions chopped fine
- 1 small Tomato chopped fine
- 6 Spicy Green Chillies chopped fine(the whole taste lies in the spiciness. But you can alter the quantity as per taste)
- 4 Tbspn Oil(Do not use any Oil with strong Taste & flavour and please don’t compromise on the oil quantity for this dish)
- 2 Tspn Kashmiri Chilly Powder
- ½ Tspn Turmeric Powder
- 3-4 sprigs of fresh Coriander with stem chopped fine
- ½ Tsp Salt
Instructions
- In a Skillet or Wok(actually it is a large round flat Iron Tawa that is used. If you have that home, you can use that), heat the Oil on High Heat (This is the common thing I noticed wherever I ate Burji and realised that this is the main secret..HIGH HEat)Note: High Heat is extremely important to obtain that smoky charred flavour. It also ensures that the Onions don’t release water and keeps the Onions crunchyAlso, for this recipe, I’d request you not to compromise on the oil quantity. That’s where the actual taste comes from
- Once the Oil is Hot, Add the Onions, Chillies and Tomatoes and keep tossing and keep mixing it with the OilNote: If you do not keep mixing it, the onions may get stuck to the bottom of the pan and turn black and that will make the entire Burji taste bitter
- When the Onions begin to turn brownish, break the Eggs in, add the Turmeric and Chilly powder, Salt and Chopped CorianderNote: Don't let the onions get completely soft and cooked. The texture of the crunchy onions, enhances the taste of this Burji
- Break down the eggs and scramble everything together in the skillet and keep tossing everything until the Eggs are fully cooked(it takes about 1 minute)Note: DO NOT Beat the Eggs separately in a bowl and then Pour. The Eggs will turn lumpy and won't mix well with the other ingredientsOnce the Eggs are cooked, transfer the Burji into a bowl
- In the same Skillet/Wok, Toast your Bread in the same oil if there’s any leftover or else you can heat some oil and chilly powder and toast your bread in that until it has a light crispy crust! Yummm!Note: Instead of Oil you can use Butter too, for the Masala Pav
- This Burji and Masala Pao should be eaten when straight out of the Pan extremely Hot to experience the FIRE & SPICE! If your Ears and Head don’t clink and there’s no water in your Eyes when you take your First bite, you’re not eating the correct Mumbai Ishtyle Burji Pao!
