A fragrant and spicy twist on classic scrambled eggs, infused with the unique flavors of Kashmiri spices like fennel and dry ginger. This quick and easy dish is perfect for a hearty breakfast or a simple weeknight meal, served with warm rotis or bread.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
288cal
15gprotein
12gcarbs
21g
Ingredients
8 pcs Large Eggs
3 tbsp Mustard Oil (Heat until lightly smoking to reduce pungency)
A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
About Kashmiri Egg Bhurji, Kashmiri Girda and Noon Chai
Protein-packed Kashmiri Egg Bhurji with fluffy Girda. A warm, soul-satisfying meal, perfect with comforting Noon Chai!
This kashmiri dish is perfect for lunch. With 906.79 calories and 33.72g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Kashmiri Red Chili Powder
(Adjust for spice preference)
1 tsp Fennel Powder (Saunf powder)
0.5 tsp Dry Ginger Powder (Sonth)
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs: In a medium bowl, crack the 8 eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.
2
Sauté Aromatics: Heat mustard oil in a wide, non-stick pan or skillet over medium-high heat for about 1-2 minutes, or until it is lightly smoking. This step is crucial to mellow its pungent flavor. Reduce the heat to medium, add the cumin seeds and let them sizzle for 30 seconds. Add the hing, followed by the finely chopped onions.
3
Cook the Onions and Masala Base: Sauté the onions for 4-5 minutes, stirring occasionally, until they become soft and translucent. Add the ginger paste, garlic paste, and slit green chilies. Cook for another minute until the raw aroma disappears.
4
Build the Kashmiri Flavor: Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy. Now, add all the dry spice powders: Kashmiri red chili powder, fennel powder, dry ginger powder, garam masala, and the remaining salt. Stir well and cook the masala for 2-3 minutes, until you see oil separating from the sides of the mixture.
5
Scramble the Eggs: Reduce the heat to low. Pour the whisked eggs into the pan over the masala. Let them sit undisturbed for 30-45 seconds to allow the bottom to set slightly. Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this process for 3-4 minutes until the eggs are cooked but still moist and creamy.
6
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Kashmiri Egg Bhurji immediately with warm roti, paratha, or traditional Kashmiri bread like girda.
Servings
4
Serving size: 2 pieces
512cal
14gprotein
78gcarbs
15gfat
Ingredients
3 cup Maida (also known as all-purpose flour)
2 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
0.5 cup Warm Water (around 110°F / 43°C)
1 cup Warm Milk (around 110°F / 43°C)
0.25 cup Curd (whisked until smooth)
3 tbsp Ghee (melted, divided)
1 tsp Salt
2 tbsp Poppy Seeds (for topping)
2 tbsp Milk (for milk wash)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida and salt.
Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3
First Proofing
Lightly grease a large bowl with a little ghee or oil.
Place the kneaded dough in the bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2
Shock and Aerate the Tea
Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
Bring the mixture back to a boil over medium heat.
Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3
Add Milk and Season
Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
Place the pot with the strained concentrate on the stove over medium-low heat.
Once risen, gently punch down the dough to release the trapped air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter and approximately 1/2-inch thick.
Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.
5
Second Proofing and Preheat Oven
Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
While the Girdas are proofing, preheat your oven to 400°F (200°C).
6
Bake the Girdas
Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
Sprinkle a generous amount of poppy seeds over the surface.
Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.
7
Finishing and Serving
Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.
Slowly pour in the milk and add the salt, stirring gently to combine.
Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
4
Garnish and Serve
Ladle the hot Noon Chai into serving cups.
Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
