Anda Bhurji Pav
Street-style scrambled eggs cooked with onion, tomato, green chili, and warming spices, then tucked beside buttery toasted pav. It is quick, satisfying, and perfect for a light Indian breakfast, brunch, or easy dinner.
For 4 servings
- prep · ~5 min
Prepare the eggs and vegetables.
1.Crack the eggs into a bowl.2.Add a small pinch of the salt and beat lightly until just mixed.3.Keep the onion, tomato, green chili, ginger, garlic, cilantro, and pav ready near the stove. - saute · ~6 min
Cook the onion base.
1.Heat the oil in a wide pan over medium heat.2.Add the onion and cook until soft and lightly golden, 4 to 5 minutes.3.Add the ginger, garlic, and green chili and cook for 1 minute until fragrant. - saute · ~5 min
Add the tomatoes and spices.
1.Add the tomato and cook until soft and pulpy, 3 to 4 minutes.2.Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and remaining salt.3.Cook for 30 seconds so the spices bloom in the pan. - mix · ~3 min
Scramble the eggs into bhurji.
1.Lower the heat and pour in the beaten eggs.2.Stir gently and keep scraping the pan so the eggs form soft curds.3.Cook just until softly set and slightly moist, 2 to 3 minutes.4.Mix in the cilantro and lemon juice.TIPKeep the heat low once the eggs go in so the bhurji stays soft instead of turning dry. - saute · ~3 min
Toast the pav with butter.
1.Heat the butter on a tawa or pan over medium heat.2.Place the pav cut side down and toast until lightly golden.3.Turn once if needed so they warm through without becoming hard. - serve
Serve the anda bhurji hot with toasted pav.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide pan so the tomato moisture cooks off quickly and the bhurji doesn't turn watery.
- 2Cook the onions to light golden, not dark brown, or the eggs can taste slightly bitter.
- 3Mash the softened tomatoes into the masala before adding eggs for a smoother street-style texture.
- 4Keep the heat low once the eggs go in and stop cooking while they still look a little glossy.
- 5Toast the pav only until lightly crisp at the cut side so it stays soft enough to scoop the bhurji.
- 6Add the lemon juice at the end, off the heat, to keep the eggs bright and fresh-tasting.
- 7If making ahead, store bhurji separately and toast the pav just before serving so it doesn't go soggy.
Adapt it for your goals.
Extra-spicy
Increase green chili and red chili powder for a sharper street-stall style heat that stands up well to buttery pav.
cheesyCheesy
Fold in a little grated cheese at the end for a richer, creamier bhurji that kids often enjoy.
vegetable loadedVegetable-loaded
Add finely chopped capsicum or peas with the onions for more texture and a heartier breakfast.
low butterLow-butter
Toast the pav in less butter or dry-toast it if you want the same masala egg flavor with a lighter finish.
Why this is on our healthy list.
Protein-Rich Meal
Eggs make this dish filling and satisfying, helping turn a simple breakfast into a more substantial meal.
Includes Aromatic Vegetables
Onion, tomato, green chili, ginger, garlic, and cilantro add plant compounds and freshness along with flavor.
Balanced Energy
The combination of eggs and pav gives both protein and carbohydrates, making it useful for breakfast or a quick dinner.
Frequently asked questions
Cook the eggs on low heat and stop when they are just set and still slightly moist, as they continue to cook from residual heat.
