A classic Indian-style fried egg where the white is perfectly set and the yolk remains deliciously runny. Seasoned with a pinch of salt and pepper, it's a quick and satisfying breakfast ready in minutes.
Prep2 min
Cook3 min
Servings2
Serving size: 1 serving
132cal
6gprotein
1gcarbs
11gfat
Ingredients
2 pcs Large Eggs (Preferably at room temperature)
1 tbsp Ghee (Butter or a neutral oil can be substituted)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Black Pepper Powder (Freshly ground is best)
0.125 tsp Red Chili Powder (Optional, for a hint of spice)
Instructions
1
Heat the ghee in a non-stick skillet over low to medium-low heat. Allow it to melt and shimmer slightly, which should take about 30-60 seconds.
2
For best results, crack the eggs onto a small saucer first, then gently slide them into the pan. This prevents shell fragments and broken yolks. Cook for 2-3 minutes.
3
As the eggs cook, the whites will turn opaque. For perfectly set whites, you can tilt the pan and use a spoon to baste the whites with the hot ghee, being careful to avoid the yolk.
A quintessential Mumbai street food! Soft, buttery pav buns are toasted with a spicy, tangy mash of onions, tomatoes, and bell peppers, all cooked together with classic pav bhaji masala. It's a quick, flavorful snack that comes together in minutes.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
About Half Fry with Masala Pav
Protein-packed half fry with perfectly spiced masala pav – a quick, energy-giving breakfast treat!
This gujarati dish is perfect for breakfast. With 701.68 calories and 20.28g of protein per serving, it's a nutritious choice for your meal plan.
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Once the whites are fully cooked and the yolk is still runny and jiggly, season directly in the pan with salt, black pepper, and a pinch of red chili powder if desired.
5
Immediately slide the eggs onto a plate using a spatula. Serve hot with toasted bread, pav, or a warm paratha.
570cal
14gprotein
75gcarbs
25gfat
Ingredients
8 pcs Ladi Pav (Or use soft dinner rolls)
4 tbsp Butter (Salted, divided)
2 tbsp Vegetable Oil
2 medium Onion (Finely chopped)
1 medium Green Bell Pepper (Finely chopped)
3 medium Tomato (Ripe and finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Kashmiri or regular, adjust to taste)
Heat oil and 1 tbsp of butter on a large, flat tawa or pan over medium heat.
Once hot, add the finely chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
Add the finely chopped green bell pepper and cook for 2-3 minutes until slightly tender.
Add the chopped tomatoes and salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes are completely soft and mushy. Use a potato masher or the back of a spatula to mash the mixture into a coarse paste.
Stir in the turmeric powder, red chili powder, and pav bhaji masala. Mix well and cook the spices for 1-2 minutes until fragrant.
Pour in 1/4 cup of water, mix everything together, and let the masala simmer for 2-3 minutes until it thickens to a spreadable consistency.
Turn off the heat. Finish by stirring in the garam masala, fresh lemon juice, and 2 tbsp of the chopped coriander leaves. Your masala is ready.
2
Toast the Pav
Take the pav buns and slit them horizontally through the center, but do not cut all the way through. Keep one edge intact like a book.
