Spicy, fluffy scrambled eggs cooked with onions, tomatoes, and aromatic Indian spices. A quick and protein-packed dish perfect for breakfast or a light dinner, ready in under 20 minutes.
Prep10 min
Cook12 min
Servings4
Serving size: 1 cup
255cal
15gprotein
11gcarbs
17g
Ingredients
8 unit Large Eggs
2 tbsp Vegetable Oil (or ghee for a richer flavor)
1 tsp Cumin Seeds
1 large Red Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 unit Green Chili (finely chopped, adjust to taste)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
A soft, savory flatbread from Gujarat made with whole wheat flour and fresh fenugreek leaves. Lightly spiced and incredibly versatile, these are perfect for breakfast, lunchboxes, or as a travel snack.
Perfectly spiced Masala Bhurji with aromatic methi thepla. A protein-packed, energy-giving comfort food!
This gujarati dish is perfect for lunch. With 512.53 calories and 22.979999999999997g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp
Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
2 tbsp Milk (optional, for a creamier texture)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
In a medium bowl, crack the 8 eggs.
Add 1/2 tsp of salt and the optional 2 tbsp of milk.
Whisk vigorously until the mixture is uniform and slightly frothy. Set aside.
2
Sauté Aromatics
Heat 2 tbsp of oil in a non-stick pan or kadai over medium heat.
Once the oil is hot, add 1 tsp of cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add 1 tbsp of ginger-garlic paste and the chopped green chilies. Cook for another minute until the raw aroma disappears.
3
Cook the Masala Base
Add the finely chopped tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally, until they turn soft and mushy.
Add the spice powders: 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder. Mix well.
Cook the masala for 2-3 minutes, stirring continuously, until the spices are fragrant and you see oil separating from the mixture at the edges.
4
Scramble the Eggs
Reduce the heat to low. Pour the whisked egg mixture into the pan over the masala.
Let the eggs sit undisturbed for 30-45 seconds to allow the bottom to set slightly.
Using a spatula, gently start scrambling by pushing the cooked eggs from the edges towards the center. Continue this process for 2-3 minutes until the eggs are about 90% cooked but still soft and moist.
5
Garnish and Serve
Turn off the heat. The residual heat will finish cooking the eggs perfectly.
Sprinkle 1/2 tsp of garam masala and 2 tbsp of chopped coriander leaves over the bhurji.
Give it a final gentle mix to combine.
Serve immediately with hot pav (bread rolls), roti, or toast.
258cal
8gprotein
39gcarbs
9gfat
Ingredients
1.5 cup Atta (Whole wheat flour)
0.25 cup Besan (Gram flour)
1 cup Fresh Methi Leaves (Tightly packed and finely chopped)
0.25 cup Plain Yogurt (Full-fat, at room temperature)
1 tsp Ginger-Garlic Paste
2 whole Green Chillies (Finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Use Kashmiri for mild heat and color)
1 tsp Coriander-Cumin Powder
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Carom Seeds (Also known as Ajwain)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance bitterness)
2 tbsp Oil (For the dough)
0.25 cup Warm Water (As needed for kneading)
Instructions
1
Prepare the Dough (5 minutes)
In a large mixing bowl, combine atta, besan, turmeric powder, red chilli powder, coriander-cumin powder, asafoetida, carom seeds, salt, and optional sugar. Whisk thoroughly to ensure the spices are evenly distributed.
Add the finely chopped methi leaves, plain yogurt, ginger-garlic paste, green chillies, and 2 tablespoons of oil.
Using your fingertips, rub the wet ingredients into the flour mixture until it resembles coarse breadcrumbs. This step ensures the fat and moisture are well incorporated.
2
Knead and Rest the Dough (30 minutes)
Gradually add warm water, a little at a time, and begin to knead. The methi and yogurt will release moisture, so be cautious not to add too much water at once.
Knead for 6-8 minutes until you have a soft, smooth, and pliable dough. It should be softer than standard roti dough but not sticky.
Coat the dough with a few drops of oil, cover the bowl with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This resting period is crucial for developing gluten and results in softer theplas.
3
Roll the Theplas (10 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 12 equal-sized portions and roll each into a smooth ball.
Take one ball, flatten it, and lightly dust it with dry atta. Roll it out into a thin circle, about 6-7 inches in diameter. Theplas are traditionally rolled thinner than parathas for a softer texture.
4
Cook the Theplas (20 minutes)
Heat a tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Place a rolled thepla onto the hot tawa. Cook for about 30 seconds, until you see small bubbles forming on the surface.
Flip the thepla. Drizzle about ½ teaspoon of oil on and around its edges.
Cook for another 30-40 seconds, pressing down gently with a spatula to ensure even cooking, until golden-brown spots appear.
Flip it one last time, apply a little more oil if desired, and cook until the first side is also perfectly spotted. Avoid overcooking to keep them soft.
Remove from the tawa and place in a casserole dish or a container lined with a clean kitchen towel. This traps the steam and keeps the theplas soft. Repeat for all remaining dough balls.
5
Serve
Serve Methi Thepla warm or at room temperature with plain yogurt, chunda (sweet mango pickle), athanu (mixed pickle), or a hot cup of masala chai.
