First make the spicy egg bhurji. For this, first break the eggs into a mixing bowl and whisk together thoroughly, along with xbd teaspoon salt.
Then, warm the ghee and oil together in a pan. Add the cumin seeds and allow them to sizzle. To it, add the onions and saute for 2-3 minutes till lightly browned.
Now add the turmeric powder, ginger, garlic, green chilies and the red chilli paste. Sautxe9 for a few seconds more till fragrant.
Next, add the tomatoes and cook for 1-2 minutes till they just soften. Next, add the capsicum, pav bhaji masala and salt taking care only to add just enough salt for the masala as salt is separately added to the eggs too.
Mix and cook for 1-2 minutes more till everything is sizzling. Pour in the whisked eggs and stir continuously, with the heat on low-medium, until the eggs are scrambled and blend well with the masala.
Cook till the scramble is well done, all the time mixing thoroughly. Sprinkle the chopped coriander leaves on the prepared Egg Bhurji, turn off the heat and set the bhurji aside till you prepare the pockets.
To assemble the Pita Pockets: Warm the Pita breads in an oven/microwave or directly on a skillet. Cut in half to open up the pockets and make a cavity for the stuffing.
In the cavity, place a few slices of the onion, tomato and 1-2 sprigs of fresh coriander. Then, fill the pockets with the Egg Bhurji, sprinkle chaat masala and serve with a wedge of lime/lemon.