non-vegetariansoy-free
rajasthani
Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
70 min
874 cal
67gProtein
68gCarbs
39gFat
3Recipes
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Perfectly spiced, protein-packed Egg Bhurji Pav – quick, easy, and totally soul-satisfying comfort food!
A quick and flavorful Indian-style spicy scrambled egg dish, cooked with onions, tomatoes, and aromatic spices. Served with soft, buttered pav rolls, it's a perfect street-food meal for breakfast or a light dinner.
Serving size: 1 serving(1 cup bhurji with 2 pav rolls)
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Perfectly spiced, protein-packed Egg Bhurji Pav – quick, easy, and totally soul-satisfying comfort food!
This rajasthani and hyderabadi and goan dish is perfect for breakfast or lunch. With 635.51 calories and 25.43g of protein per serving, it's a muscle-gain option for your meal plan.
In a medium bowl, crack the eggs. Add a pinch of salt and whisk thoroughly until the yolks and whites are well combined. Set aside.
Heat oil in a wide pan or kadai over medium heat. Once hot, add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger-garlic paste and finely chopped green chilies. Sauté for about 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes. Cook for 5-6 minutes, mashing them with your spatula, until they turn soft, pulpy, and start to release oil at the sides of the pan.
Add the spice powders: turmeric powder, red chili powder, pav bhaji masala, and the remaining salt. Mix well and cook for 1 minute until the spices are fragrant.
Reduce the heat to low. Pour the whisked eggs into the pan. Let them sit for 20-30 seconds to slightly set at the bottom. Then, gently scramble with a spatula, folding the cooked parts over the uncooked parts. Continue cooking for 2-3 minutes until the eggs are just cooked but still moist and creamy. Do not overcook.
Turn off the heat and immediately stir in the chopped coriander leaves. Your egg bhurji is ready.
To prepare the pav, slice each roll horizontally, keeping one edge intact like a book. Spread butter generously on the inside surfaces. Heat a tawa or flat pan over medium heat and toast the pav, buttered-side down, for 1-2 minutes until golden brown and slightly crisp.
Serve the hot egg bhurji immediately with the warm, buttered pav. Garnish with extra coriander or finely chopped raw onions if desired.