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Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
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Protein-packed Egg Bhurji Stuffed Besan Cheela – a savory, perfectly spiced, quick-to-make delight!

A protein-packed breakfast that brings together the best of two worlds! Soft, savory chickpea flour crepes are filled with a spicy, flavorful egg scramble. It's a satisfying and quick meal perfect for any time of day.
Serving size: 1 serving


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Protein-packed Egg Bhurji Stuffed Besan Cheela – a savory, perfectly spiced, quick-to-make delight!
This rajasthani dish is perfect for snack. With 437.5 calories and 20.85g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the cheela batter: In a large mixing bowl, whisk together the besan, ajwain, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Gradually pour in 1.5 cups of water, whisking continuously to create a smooth, lump-free batter. The consistency should be pourable, similar to a thin pancake batter. Cover and let it rest for at least 15 minutes.
Make the egg bhurji filling: Heat 2 tbsp of oil in a non-stick pan over medium heat. Add the cumin seeds and let them splutter for a few seconds. Add the finely chopped onion, green chili, and ginger-garlic paste. Sauté for 3-4 minutes until the onions are soft and translucent. Add the chopped tomato and cook for another 3 minutes until they become mushy. Stir in the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.75 tsp salt. Cook the spices for 1 minute.
Scramble the eggs: Crack the 6 eggs directly into the pan with the onion-tomato masala. Using a spatula, continuously stir and break the eggs to scramble them. Cook for 3-4 minutes until the eggs are just set but still moist. Avoid overcooking to keep the bhurji soft. Turn off the heat, stir in the garam masala and chopped coriander leaves. Transfer the filling to a bowl and set aside.
Cook and assemble the cheelas: Heat a non-stick tawa or flat pan over medium heat. Grease it lightly with a few drops of oil. Once hot, pour a ladleful of the besan batter (about ¼ cup) onto the center and quickly spread it in a circular motion to form a thin cheela, about 6-7 inches in diameter. Drizzle a little oil around the edges. Cook for 1-2 minutes until the top appears cooked and the edges begin to lift. Spoon 2-3 tablespoons of the egg bhurji filling onto one half of the cheela. Fold the other half over the filling. Press gently and cook for 30 more seconds. Slide onto a plate and repeat with the remaining batter and filling.
Serve hot: Serve the Egg Bhurji Besan Cheelas immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup for a delicious and wholesome meal.