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Spicy, savory Indian scrambled eggs cooked with onions, tomatoes, and aromatic spices. Served with soft, buttered pav, this popular Mumbai street food is a perfect quick meal for any time of day.
For 4 servings
In a medium bowl, crack the eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.
Heat 2 tbsp of oil and 1 tbsp of butter in a wide pan or kadai over medium heat. Once the butter melts, add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes, stirring occasionally. Mash the tomatoes with your spatula until they turn soft and pulpy, and you see oil separating from the masala.
Add the spice powders: turmeric powder, red chili powder, and pav bhaji masala. Stir well and cook for 30-40 seconds until the spices are fragrant.
Reduce the heat to low and pour in the whisked egg mixture. Let the eggs sit for about 20 seconds without stirring to allow them to set slightly at the bottom.
Gently scrape the bottom and sides of the pan with a spatula, creating soft curds. Continue to cook for 2-3 minutes, stirring gently and folding, until the eggs are cooked but still moist and creamy. Avoid overcooking.
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A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
Spicy, savory Indian scrambled eggs cooked with onions, tomatoes, and aromatic spices. Served with soft, buttered pav, this popular Mumbai street food is a perfect quick meal for any time of day.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 585.79 calories per serving with 22.78g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or dinner.
Turn off the heat. Immediately stir in the garam masala and 2 tbsp of the chopped coriander leaves. Mix well.
To prepare the pav, slit the buns horizontally, keeping one edge intact. Heat the remaining 2 tbsp of butter on a tawa or flat pan. Place the pav on the tawa, cut-side down, and toast for about a minute until golden brown and slightly crisp.
Serve the hot anda bhurji immediately with the warm, buttered pav. Garnish with the remaining fresh coriander leaves and serve with lemon wedges on the side to squeeze over before eating.
For a richer, creamier version, sprinkle 1/4 cup of grated cheddar or Amul cheese over the bhurji just before turning off the heat. Cover for a minute to let it melt.
Add 1/4 cup of finely chopped bell peppers (capsicum) along with the onions to add extra crunch and nutrition.
For a Parsi-style 'Akuri', cook the eggs for a shorter time so they remain very soft and runny. It's typically less spicy and served on toasted bread.
Replace the eggs with 400g of crumbled firm tofu. Follow the same recipe, adding the tofu after the masala is cooked and sautéing for 5-7 minutes.
Eggs are a complete protein source, containing all nine essential amino acids. Protein is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage. Onions and garlic also contribute antioxidants that support overall health.
The combination of high-quality protein from eggs and carbohydrates from the pav provides a balanced source of sustained energy, making it a fulfilling meal to start your day or refuel.
Eggs are a good source of choline, a nutrient that is vital for brain development, memory, and mood regulation.
One serving of Anda Bhurji Pav (with 2 eggs and 2 pav buns) contains approximately 450-550 calories, depending on the amount of butter and oil used.
It can be a balanced meal. Eggs provide excellent protein, while the pav provides carbohydrates. To make it healthier, you can reduce the amount of butter, use whole wheat pav, and add more vegetables like bell peppers or peas.
Anda Bhurji is a popular Indian street food that is well-cooked, spicy, and uses spices like pav bhaji masala. Akuri is a Parsi dish where the eggs are cooked until just set, resulting in a much softer, runnier consistency with milder spices.
Anda Bhurji tastes best when served fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan. The pav should always be toasted just before serving.
Anda Bhurji is very versatile. It pairs wonderfully with roti, paratha, chapati, or even regular toasted bread slices for a quick sandwich.
To reduce the spice level, you can omit the green chilies or remove their seeds before chopping. You can also reduce the amount of red chili powder to your preference.