A quick and savory Indian-style scrambled egg dish, packed with flavor from onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 20 minutes and delicious with pav or roti.
A classic Gujarati snack, these thin, crispy whole wheat crackers are spiced with turmeric, chili, and ajwain. Perfect for munching on with your evening tea or as a light, crunchy bite anytime.
Perfectly spiced egg bhurji with crispy khakhra – a protein-packed, energy-giving snack that's quick to make.
This gujarati dish is perfect for snack. With 558.6700000000001 calories and 22.11g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.5 tsp garam masala
1 tsp salt
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Lightly whisk the eggs in a bowl with a pinch of salt and set aside. This helps them cook evenly.
2
Sauté the aromatics
Heat oil in a non-stick pan or skillet over medium heat.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw smell disappears.
3
Cook the base masala
Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Add the turmeric powder, red chili powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil starts to separate from the mixture.
4
Scramble the eggs
Reduce the heat to low and pour the whisked eggs into the pan.
Let the eggs sit for about 30 seconds without stirring to let the bottom set slightly.
Gently start scrambling the eggs with a spatula, breaking them into soft curds. Continue cooking for 2-3 minutes until the eggs are cooked but still moist.
5
Garnish and serve
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the bhurji.
Give it a final gentle mix. Serve immediately with hot rotis, pav (bread rolls), or toast.
308cal
8gprotein
38gcarbs
16gfat
Ingredients
1.5 cup Atta (Whole wheat flour)
0.25 cup Besan (Gram flour)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
0.75 cup Lukewarm Water (Use as needed to knead a stiff dough)
2 tbsp Ghee (For roasting)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine atta, besan, turmeric powder, red chili powder, ajwain, sesame seeds, crushed kasuri methi, and salt. Mix well.
Add 2 tbsp of vegetable oil to the flour mixture. Rub the oil into the flour with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', is key for crispiness.
Gradually add lukewarm water, a little at a time, and knead to form a firm and stiff dough. The dough should be tighter than regular chapati dough.
Cover the dough with a damp cloth and let it rest for 20 minutes.
2
Divide and Roll the Khakhras
After resting, knead the dough for another minute until smooth.
Divide the dough into 16 small, equal-sized balls.
Take one ball, dust it lightly with dry atta, and roll it into a very thin circle, about 6-7 inches in diameter. The key to a crispy khakhra is to roll it as thinly and evenly as possible without tearing.
Place the rolled khakhra on the hot tawa. Cook for about 30 seconds, or until tiny bubbles appear. Flip it over.
Cook the other side for another 30 seconds. At this stage, the khakhra is only partially cooked.
Reduce the heat to the absolute lowest setting. Flip the khakhra again.
Using a folded clean cotton cloth, a spatula, or a wooden khakhra press, gently press down all over the surface of the khakhra, especially the edges, while rotating it continuously. This helps to cook it evenly and remove all moisture.
Cook for 1-2 minutes, then flip and repeat the pressing process. Continue flipping and pressing until the khakhra is stiff, crisp, and has light golden-brown spots on both sides.
In the last 30 seconds of roasting, you can brush a tiny amount of ghee on both sides for extra flavor and crispness.
4
Cool and Store
Once perfectly crisp, remove the khakhra from the tawa and place it on a wire rack or a cotton cloth to cool completely. It will become even crispier as it cools.
Repeat the rolling and roasting process for all the remaining dough balls.
Once all khakhras are completely cool, store them in a clean, dry, airtight container. They will stay fresh for up to 3 weeks.
