A quick and flavorful Indian-style scrambled egg dish packed with sweet green peas, onions, and tomatoes. This protein-rich bhurji is perfect with toast or roti for a hearty breakfast or a light meal.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
282cal
13gprotein
17gcarbs
18g
Ingredients
6 large eggs
3 tbsp vegetable oil
1 tsp cumin seeds
2 medium onion (finely chopped)
2 piece green chili (finely chopped, adjust to taste)
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.
Fiber-rich green peas egg bhurji with fluffy thepla – a protein-packed, perfectly spiced homestyle meal!
This gujarati dish is perfect for breakfast. With 539.3199999999999 calories and 21.71g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp salt (or to taste)
1 cup green peas (fresh or frozen)
0.5 tsp garam masala
3 tbsp coriander leaves (freshly chopped, for garnish)
Instructions
1
In a medium bowl, crack the 6 eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.
2
Heat 3 tbsp of oil in a non-stick pan or kadai over medium heat. Once hot, add 1 tsp of cumin seeds and let them splutter for about 30 seconds until fragrant.
3
Add the 2 finely chopped onions and 2 green chilies. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
4
Stir in 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
5
Add the 2 finely chopped tomatoes and cook for 4-5 minutes, mashing them gently with the back of your spatula, until they turn soft and pulpy.
6
Add the spice powders: 0.5 tsp turmeric powder, 0.75 tsp red chili powder, 1 tsp coriander powder, and the remaining salt. Mix well and cook the masala for 1-2 minutes until the oil begins to separate from the mixture.
7
Stir in 1 cup of green peas. If using frozen peas, you can add them directly. If using fresh, you might need to add a splash of water and cook for 3-4 minutes until they are tender.
8
Reduce the heat to low. Pour the whisked eggs into the pan. Let them cook undisturbed for about 30-45 seconds until the edges start to set.
9
Gently start scrambling the eggs, pushing them from the edges towards the center. Continue to cook for 2-3 minutes, stirring gently, until the eggs are cooked through but still soft and moist. Avoid overcooking.
10
Turn off the heat. Sprinkle 0.5 tsp of garam masala and 3 tbsp of chopped coriander leaves over the bhurji. Give it a final gentle mix and serve immediately.
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.
