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Aromatic Methi Anda Bhurji with light Phulkas. A fiber-rich, protein-packed meal that's perfectly spiced and cozy!

A quick and nutritious North Indian egg scramble packed with the unique, slightly bitter flavor of fresh fenugreek leaves. It's a perfect high-protein breakfast or a simple side for rotis, ready in under 20 minutes.
Serving size: 1 serving

Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Serving size: 2 phulkas




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Aromatic Methi Anda Bhurji with light Phulkas. A fiber-rich, protein-packed meal that's perfectly spiced and cozy!
This hyderabadi dish is perfect for dinner. With 511.55 calories and 22.91g of protein per serving, it's a high-fiber option for your meal plan.
Prepare the ingredients. Wash the methi leaves thoroughly and chop them finely. Finely chop the onion, tomato, and green chilies. In a bowl, crack the eggs and whisk them with a pinch of salt until well combined.
Sauté the aromatics. Heat oil in a non-stick pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the chopped onion, green chilies, and ginger-garlic paste. Sauté for 3-4 minutes until the onions turn soft and translucent.
Cook the methi and tomatoes. Add the chopped methi leaves to the pan. Cook for 3-4 minutes, stirring occasionally, until the leaves wilt and the raw smell disappears. Add the chopped tomatoes and cook for another 3-4 minutes until they become soft and mushy.
Add spices and scramble the eggs. Stir in the turmeric powder, red chili powder, and the remaining salt. Mix well and cook the masala for 1 minute. Pour the whisked eggs into the pan. Let them cook undisturbed for about 30 seconds until the edges start to set. Gently start scrambling the eggs with a spatula, breaking them into soft curds. Continue to cook for 2-3 minutes until the eggs are just cooked but still moist.
Garnish and serve. Sprinkle the garam masala and chopped coriander leaves over the bhurji. Give it a final mix. Serve immediately with hot rotis, parathas, or toast.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve