Recipe contributed by: Armeen Shroff
W for Wafer, Bukka & Egg Stack
Growing up in Bombay, food in our house was always well planned so that nothing went to waste. If chicken was to be cooked then mom would first make a special Chicken Dhansak with the legs and thighs. Shredded breast would be set aside for cutlets reg next day while the bones and other parts would be used for making a delicious chicken and egg soup.
Mutton was also treated much the same way. However, since mutton was more expensive there would typically be more innards like kaleji and bukka than the actual mutton ‘bota’s’, the latter being strictly rationed out so that all family members received their fair share. However, this mea as to not waste. If there was chicken , It was head to feet … If there was mutton , there were moment that there were a lot of variations of ‘bukka’ being served in the home.
One such was for breakfast on weekends. While most of the family preferred to have an Akuri, I disliked it as I preferred my eggs scrambled. So one day my Nani got creative and added bukka to the tomato gravy of the Akuri. She then mixed in some wafers and topped it with a fried egg.
I fell in love with the dish. Now, I make it for my boys but I have added a twist to make it look a bit fancy. I actually serve the same thing but call it an ‘Egg & Wafers Stack’ and top it with some cheese. I then also add a Fried Masala Pav on the side. Yes, I know you’re already thinking about all the carbs but trust me this is one delicious breakfast that you simply must try making for your family too.
Wafer, Tomato & Bukka Stack
Ingredients
- 200 gram pack of salted wafers or Lays
- 1 egg
- 1 egg for final assembly
- Handful of fresh coriander
- 0.33333333333333 cup grated cheese
- Ghee for frying
- Salt to Taste
- Pepper to Taste
For Bukka
- 1 pair of Bukka (Goat Testicles)
- 1 tsp rice flour
- 2 tsp crushed garlic, jeera and red chili paste
For Tomato Gravy
- 4 tomatoes crushed
- 2 small onion diced
- 1 tsp turmeric powder
- 0.5 tsp red chili powder
- 0.5 tsp dhana jeera powder
- 1 tsp crushed garlic & ginger
- 0.5 tsp sugar
For Masala Pav
- 2 Pav or bread rolls
- 0.5 cup milk
- 1 Egg
- 1 green chilli, finely chopped
Instructions
Bukka
- Prior to cooking, marinate the bukka with the red chili paste, rice flour, salt, pepper and let it sit in fridge for 30 minutes.
- In a pan, heat some ghee and shallow fry the bukka until tender. Set aside.
Tomato Gravy
- In a pan, heat some more ghee. Add in the onion and fry until golden brown.
- Mix in the dry spices and the ginger-garlic paste and saute for another couple of minutes.
- Add in the tomatoes as well as the sugar and simmer for a further 5 - 6 minutes until the tomatoes are tender. Set aside.
Masala Pav
- Prior to cooking mix all ingredients (except the ghee), refrigerate for 10/15 min - When ready Heat the ghee in a non stick pan and toast of the Pav
- In a bowl, whisk together the egg, green chilli and milk until well incorporated
- Slice open the bread rolls and soak the bread in this milk mixture. Leave in the fridge for 10 - 15 minutes
- When your Wafer stack goes into the oven to cook, fry this bread in a pan along with some ghee.
Stack Assembly
- In a 3x3 steel mold, add a layer of wafers. Top this with some of the tomato mixture. – Add a wafer layer, then the Rabotu and Bukka, set to broil for 5 minutes so wafer get a bit mushy – Remove from oven and tip off mold , Finish it off with a deep fried eeda
- Add another wafer layer and then the bukka. Top this with some more wafers and cheese. Set this to broil in a pre-heated oven at 180 degrees centigrade for 5 - 8 minutes until the cheese has melted.
- While the stack is baking, make the masala pav as per the steps above.
- Using the leftover ghee from your masala pav, fry an egg in the same pan cooking it so that the yellow is still wobbly.
- Once the stack is out of the oven, top this with the fried egg and serve along with your masala pav for a carb laden tasty breakfast!
This post is part of my ongoing series on the blog, the A to Z of Parsi Food which has been curated in collaboration with Parsi food enthusiasts globally. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.