non-vegetariansoy-free
odia
Macha Bhaja, Bihari Arna and Odia Dalma
Crispy Macha Bhaja with protein-packed, gut-friendly Dalma & Arna – a delicious, soul-satisfying combo!
45 min
981 cal
46gProtein
131gCarbs
32gFat
3Recipes
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Tangy, protein-packed Anda Bhurji Pav! Quick to make and utterly delicious, it's a true street food delight.
Spicy, savory Indian scrambled eggs cooked with onions, tomatoes, and aromatic spices. Served with soft, buttered pav, this popular Mumbai street food is a perfect quick meal for any time of day.
Serving size: 1 serving(1 cup bhurji and 2 pav)
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Tangy, protein-packed Anda Bhurji Pav! Quick to make and utterly delicious, it's a true street food delight.
This odia and maharashtrian dish is perfect for breakfast or snack. With 582.88 calories and 22.76g of protein per serving, it's a nutritious choice for your meal plan.
In a medium bowl, crack the eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.
Heat 2 tbsp of oil and 1 tbsp of butter in a wide pan or kadai over medium heat. Once the butter melts, add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes, stirring occasionally. Mash the tomatoes with your spatula until they turn soft and pulpy, and you see oil separating from the masala.
Add the spice powders: turmeric powder, red chili powder, and pav bhaji masala. Stir well and cook for 30-40 seconds until the spices are fragrant.
Reduce the heat to low and pour in the whisked egg mixture. Let the eggs sit for about 20 seconds without stirring to allow them to set slightly at the bottom.
Gently scrape the bottom and sides of the pan with a spatula, creating soft curds. Continue to cook for 2-3 minutes, stirring gently and folding, until the eggs are cooked but still moist and creamy. Avoid overcooking.
Turn off the heat. Immediately stir in the garam masala and 2 tbsp of the chopped coriander leaves. Mix well.
To prepare the pav, slit the buns horizontally, keeping one edge intact. Heat the remaining 2 tbsp of butter on a tawa or flat pan. Place the pav on the tawa, cut-side down, and toast for about a minute until golden brown and slightly crisp.
Serve the hot anda bhurji immediately with the warm, buttered pav. Garnish with the remaining fresh coriander leaves and serve with lemon wedges on the side to squeeze over before eating.