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Ande ki Bhujiya is a pole apart from the classic scrambled eggs but none can deny that it's a classic in its own right. The deceptively easy recipe has many hidden pitfalls. If you aren't careful you may end up either with an unappetising over-cooked burnt-smelly stuff or with equally distressing runny undercooked mess that makes one suspect that you were trying to redeem a botched up half-fry! The other problem is the right balance between the eggs and additions like onion, chilly, tomato, cheese etc. Then there is the issue of spicing. Do we stay with green chillies and hara dhaniya and adrak or indulge our fancy for the haldi, jeera, garam masala powder ensemble play its music? Paneer bhujiya presents a much lesser challenge. But we digress. Recently we were served a chooza bhujiya that strove to solve the age-old riddle once for all, "What comes first-chicken or egg?" It was unabashedly hybrid-inspired by Mexican repertoire it had a distinct desi identity sharing more with anda bhujiya than chicken chaat. Our hostess served it on a bed of corn nachos bought off the shelf but methinks that Amritsari masala pappad can enhance its appeal even more. Its an interesting, refreshingly different starter or a side dish that can be easily stretched with a couple of eggs, tomatoes, bell peppers or mushrooms — whatever is around but in short supply to make a solo debut. Chooza bhurji
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