A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Prep2 min
Cook3 min
Servings2
Serving size: 1 serving
134cal
6gprotein
1gcarbs
11gfat
Ingredients
2 large Egg
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
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.
Crispy masala khakhra with a spiced fried egg – protein-packed and quick for busy mornings!
This rajasthani dish is perfect for snack. With 441.98 calories and 14.34g of protein per serving, it's a nutritious choice for your meal plan.
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
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.
