A vibrant one-pan meal where eggs are gently poached in a rich, spicy tomato sauce infused with Indian spices. Perfect for a hearty breakfast or a quick weeknight dinner, best enjoyed with crusty bread.
Prep10 min
Cook25 min
Servings4
Serving size: 1 serving(One serving consists of approximately 1 cup of sauce and 2 poached eggs.)
343cal
17gprotein
25gcarbs
21g
Ingredients
3 tbsp Vegetable Oil
1 large Onion (finely chopped)
1 medium Bell Pepper (any color, finely chopped)
4 clove Garlic (minced)
1 inch Ginger (peeled and grated)
2 pcs Green Chili (slit lengthwise, optional for less heat)
A quick and healthy Indian savory pancake made from chickpea flour, packed with veggies and spices. Perfect for a nutritious gluten-free breakfast or a light snack, ready in under 30 minutes!
Aromatic, perfectly spiced Rajasthani Shakshuka with a protein-packed Besan Cheela. An energy-giving delight!
This rajasthani dish is perfect for lunch. With 585.9200000000001 calories and 28.43g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Coriander Powder
800 g Crushed Tomatoes (from one large can)
1 tsp Sugar (to balance acidity)
1.5 tsp Salt (or to taste)
0.5 tsp Black Pepper (freshly ground)
8 large Eggs
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat the vegetable oil in a large, deep skillet or pan over medium heat.
Add the chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
Add the chopped bell pepper and continue to cook for another 5 minutes until it softens.
Stir in the minced garlic, grated ginger, and green chilies. Cook for 1 minute more until fragrant.
2
Bloom Spices and Add Tomatoes
Add the turmeric powder, red chili powder, cumin powder, and coriander powder to the pan. Stir constantly for 30 seconds until the spices are aromatic.
Pour in the crushed tomatoes, then add the sugar, salt, and black pepper. Stir everything together until well combined.
3
Simmer the Sauce
Bring the sauce to a gentle simmer.
Reduce the heat to low, cover the pan, and let it cook for 10-15 minutes. This allows the sauce to thicken and the flavors to meld together beautifully.
4
Create Wells and Add Eggs
Uncover the pan and stir the sauce. If it's too thick, add a splash of water.
Using the back of a spoon, create 8 small wells in the tomato sauce, spaced evenly apart.
Carefully crack one egg into each well. Try not to break the yolks.
Lightly sprinkle a little salt and pepper directly over the eggs.
5
Poach the Eggs
Cover the pan again and cook on low heat for 5-8 minutes.
The cooking time depends on your preference: cook until the egg whites are fully set but the yolks are still runny, or cook longer for firmer yolks.
6
Garnish and Serve
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Serve immediately, straight from the pan, with crusty bread, naan, or roti for dipping into the sauce and runny yolks.
243cal
11gprotein
34gcarbs
8gfat
Ingredients
2 cup Besan (Sifted to remove lumps)
1 medium Onion (Finely chopped)
1 medium Tomato (Finely chopped, deseeded optional)
2 piece Green Chilli (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
0.25 cup Coriander Leaves (Freshly chopped)
1 tsp Ajwain
0.5 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (Adjust to taste)
0.25 tsp Hing (Use gluten-free variety if needed)
1 tsp Salt (Adjust to taste)
1.5 cup Water (Or as needed for a pourable consistency)
4 tsp Oil (For cooking)
Instructions
1
Prepare the Batter (10 minutes)
In a large mixing bowl, combine the sifted besan, ajwain, turmeric powder, red chilli powder, hing, and salt. Whisk the dry ingredients together.
Gradually pour in 1.5 cups of water while whisking continuously to create a smooth, lump-free batter. The consistency should be similar to crepe batter—easily pourable but not watery.
Stir in the finely chopped onion, tomato, green chillies, grated ginger, and fresh coriander leaves until evenly distributed.
Cover the bowl and let the batter rest for at least 15-20 minutes. This step is crucial for hydrating the besan and results in softer cheelas.
2
Cook the Cheelas (20 minutes)
Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. The pan is ready when a sprinkle of water sizzles and evaporates immediately.
Lightly grease the tawa with about 1/2 teaspoon of oil.
Stir the rested batter once more. Pour a ladleful (about 1/4 cup) onto the center of the hot tawa.
Using the back of the ladle, quickly spread the batter in a circular motion to form a thin pancake, about 6-7 inches in diameter.
Drizzle a few drops of oil around the edges of the cheela.