Bhagaar (with a fried egg & parattha)
Fried egg and paratha dressed with fried onion and garlic crisps.
DISCLAIMER: this is not a recipe to make a paratha! I will teach you how to make the lacha parathas that I served at my Empress Market residency in Hackney at a later date. I want to be clear, I know there is an art at making parathas but when I’m chilling at home, I yearn for convenience that tastes good! This is especially true during Ramzan AND lockdown when I have to cook every meal. So let’s feel less guilty using convenience food at home as long as it tastes good for the right reasons.
You’re welcome to make your own paratha and I’ve linked some AMAZING paratha recipes by other food writers below:
I am teaching you how to make the perfect fried onion and garlic crisps to jazz up that already amazing classic Sehri special, fried egg with fried bread!
My feeling is, you want to cook something quick and easy before the break of dawn. The onions and garlic can be fried in advance, the night before so all you need to do is sprinkle them over your egg!
INGREDIENTS
1 Small red onion
2 large garlic cloves
1 cup Vegetable oil
1 tbs salted butter
1 egg
1 ready made frozen paratha (I grew up eating Shan paratthas. Humza is readily available in Tesco and Sainsburys.)
Seasoning
METHOD
Thinly slice your red onion and add it to the vegetable oil in a cold frying pan.
NOTE: You want to add the onions to the cold oil and frying pan. Turn the burner on to a medium low heat to allow the oil, frying pan and onions to heat up at the same time. The onion will cook from the inside-in, rather than hitting hot oil and frying from the outside-in. This will give you the most evenly cooked, crispiest onions you will ever eat!
Gently stir the onions intermittently. This will control the heat in the frying pan and cook every strand of onion evenly.
When you notice the onions go limp, add the sliced garlic.
Continue stirring the onions and garlic for even cooking. The oil will gently bumble. This process takes about two Ellena Taber videos (30ish minutes!).
You have to keep an eye on the onions and garlic at all times. Nothing is more annoying than burning yo garlic at this stage!
The minute you see the edges of your garlic starting to turn brown, drain the onion and garlic over parchment, a colander and bowl. (That’s right it’s a three layered draining process. You’re not pouring the oil down the drain but will be reusing the garlic and onion infused oil for frying other stuff in life!)
Frying the perfect sunny side egg: Heat a frying pan to a medium heat and add a knob of butter (2 tbs!). Let it melt and when it begins to slightly bubble, crack in one egg to fry it. Once the egg white has developed some structure, tilt the frying pan to the side, allowing the butter to puddle in the corner of the frying pan. Use a tablespoon to baste the top of the egg. This will allow the eg white to cook in the middle and still keep a soft yolk!
To cook your frozen paratha - there will be some instructions at the back of the pack so give them a read. I like to use a dry frying pan on a medium heat. Cook one side until the white dough has changed colour. Flip. Cook until the paratha has puffed up slightly, brown and crispy on both sides.
Assembly involves scrunching your paratha, laying the egg on one side, sprinkling with sea salt, crushed pepper, some chilli flakes (if you’re that way inclined) AND most important - your onion and garlic crisps!
You can also sprinkle the bhagaar, onion and garlic crisps, over you salads, rice, daal!
