Vegetable Bhurji | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

Tofu, paneer and mixed vegetables are a refreshing and healthy alternative to regular egg bhurji.

VEGETABLE BHURJI - (Serves - 4)

Ingredients

150 grams tofu, grated
150 grams cottage cheese (paneer)
2 teaspoons oil
1 medium onion, finely chopped
2 teaspoons ginger-garlic paste
1-2 green chillies, finely chopped
1 medium tomato, finely chopped
1 teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon cumin powder
1 teaspoon red chilli powder
Salt to taste
1 tablespoon chopped fresh coriander leaves + for garnishing
Parantha
250 grams whole wheat flour (atta) dough
Oil for brushing and basting
Whole wheat flour (atta) for sprinkling and dusting

Method

1. To make bhurji, heat oil in a deep non-stick pan. Add onion and sauté till translucent. Add ginger-garlic paste and sauté for 1 minute.
2. Add green chillies and sauté for 30 seconds. Add tomato and sauté till it turns soft and pulpy.
3. Add coriander powder and turmeric powder and sauté for 30 seconds. Add cumin powder and chilli powder and sauté for 1 minute.
4. Add tofu and grate in cottage cheese. Add salt, mix and lightly mash the mixture.
5. Add coriander leaves, mix and cook for 1-2 minutes. Set aside.
6. To prepare paranthas, divide the dough into equal portions, shape into balls and lightly flatten.
7. Roll out each portion into semi-thick discs, brush some oil on each disc, sprinkle some flour and fold into half and again fold them into triangles.
8. Dust the worktop with some flour, place each triangle portion and roll them out into semi-thick triangle sheets.
9. Heat a non-stick tawa. Place each parantha and roast it from both sides till golden brown, basting with some oil.
10. Halve the paranthas and serve hot with the bhurji garnished with coriander leaves.

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