Worlds Best Fine dining Indian Food Magazine

Scrambled Duck egg Naan Roll

Duck Egg Burji Naan Roll

Scrambled Duck egg Naan roll or Duck egg Burji naan roll

An innovative Indian Brunch dish we came up for one of our Indian restaurant Client Flora-Indica. An excellent combination of duck egg and spiced made fresh to order rolled in a hand made soft thin Naan Bread

we have more similar recipes available in our Indian small sharing Plate cook book .

Ingredients

1 no.  Very thin Round naan – 12 cm diameter
2 no. Duck egg
15g Chopped onion
15g chopped Tomato
2g fine chopped green chilli
2g fine chopped coriander
1g Turmeric powder
1g coriander cress
30g oil
salt  to taste
30g Mint chutney

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Method
  • Heat oil in a saute pan. Add chopped onion sweat for 2 minutes, Now add chopped green chilli, Turmeric and tomato saute for a minute now add beaten duck egg.
  • Slowly scramble using a spatula. Keep the duck egg fully cooked but not dry, mix with chopped coriander leaf.
  • Heat naan on a pan keeps on a clean chopping board. Spoon egg bhurji on naan roll tight as you do for any wraps.
  • You can cut in middle and can be served for two Place as shown in the picture and serve with mint chutney and garnish with micro cress.

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Buy Print Version of Fine Dining Indian Magazine July

Fine dining Indian food magazine august 2017 issue 6

Fine Dining Indian Food Magazine 2017 : Fine dining Indian food magazine august 2017 issue 6

Read and Download Fine dining Indian food magazine August 2017 Edition – Issue 6.we are very grateful to feature Chef Girish Gopinathan Only Two Michelin star chef in the world, Master chef India Finalist Karishma sakhrani, Street food from Kolkata, Food Tasting on Kricket restuarnt in London…

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Finediningindian Magazine previous issues

Cover page Fine dining indian Food Magazine - July 2017 Issue 5
FinediningIndian Food Magazine - May 2017 Issue cover page

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