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Perfectly spiced Khagina with soft Rumali Roti – a protein-packed and quick to make dinner delight!

A savory and spicy scrambled egg dish from the Indian subcontinent, packed with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a quick weeknight meal, ready in under 20 minutes.
Serving size: 1 cup

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Perfectly spiced Khagina with soft Rumali Roti – a protein-packed and quick to make dinner delight!
This hyderabadi dish is perfect for dinner. With 598.0699999999999 calories and 21.78g of protein per serving, it's a nutritious choice for your meal plan.
In a medium bowl, crack the eggs. Add the salt and whisk vigorously for 1 minute until the yolks and whites are well combined and slightly frothy. Set aside.
Heat ghee in a wide, non-stick pan or skillet over medium heat. Once the ghee is hot, add the cumin seeds and allow them to sizzle and become fragrant, about 30 seconds.
Add the finely chopped onions to the pan. Sauté for 5-6 minutes, stirring frequently, until they soften and turn a light golden brown.
Stir in the ginger paste, garlic paste, and chopped green chilies. Cook for another minute until the raw aroma disappears.
Add the finely chopped tomatoes. Cook for 5-7 minutes, stirring occasionally. Use your spatula to mash the tomatoes as they cook until they break down into a soft, pulpy masala.
Add the turmeric powder and Kashmiri red chili powder. Mix well and cook the masala for 2-3 minutes, until you see the ghee beginning to separate from the mixture at the edges of the pan.
Reduce the heat to low. Pour the whisked egg mixture evenly over the masala. Let it cook undisturbed for 30-45 seconds to allow the bottom layer to set slightly.
Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this gentle scrambling motion for 2-3 minutes until the eggs are cooked to your liking but still moist and soft.
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander over the top. Give it a final, gentle stir to combine. Serve immediately.
Prepare the Dough
Knead and Rest the Dough
Prepare the Cooking Surface
Divide and Shape the Dough
Stretch the Roti
Cook the Roti
Fold and Serve