How to Make Bakherkhani Thool

Step-by-Step Guide

1. 1

   Step 1: Chop onions with a knife and keep onion aside.

   Use a non-stick pan, if you like. , Add half a tablespoon of salt and Kashmiri red chili powder.
   
   Mix them well. , Mix them well. ,,,,, Cook the egg mix one first side.
   
   When side one is done/ready, turn it over
   -- then pour the spicy egg mixture over side two
   -- turning it over, letting it cook on the second side, also. ,,
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   Step 2: Take an oiled frying pan and be warming one of the bakherkhani

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   Step 3: while you prepare the egg mixture.

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   Step 4: Add one tablespoon of chopped onions into a glass bowl.

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   Step 5: Separate an egg from its shell

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   Step 6: emptying the egg contents into the glass bowl.

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   Step 7: Keep the warmed bakherkhani ready

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   Step 8: on the oiled frying pan/at low heat (one could sprinkle water and cover pan for steaming the bread).

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   Step 9: Reverse the side of the bakherkhani with the help of a ladle and warm that side also.

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    Step 10: Pour the blended egg mixture over the warmed bakherkhani.

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    Step 11: Sprinkle/dribble oil all around on the pan with the bakherkhani.

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    Step 12: Reverse the sides of bakherkhani.

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    Step 13: Remove it from the pan and serve it with your favorite kind of tomato sauce or Kashmiri onion chutney.

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    Step 14: Repeat the egg mixture preparation and the cooking steps for the other bakherkhani roti and serve

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    Step 15: as you like it!

Detailed Guide

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