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A spicy and savory egg scramble cooked with classic pav bhaji masala. This popular Mumbai street food is incredibly flavorful, quick to make, and perfect scooped up with soft, buttery pav.
For 4 servings
Preparation
Sauté Aromatics
Cook the Masala Base
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A spicy and savory egg scramble cooked with classic pav bhaji masala. This popular Mumbai street food is incredibly flavorful, quick to make, and perfect scooped up with soft, buttery pav.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 686.41 calories per serving with 26.45g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or snack.
Scramble the Eggs
Garnish and Finish
Toast Pav and Serve
Sprinkle 1/4 cup of grated cheddar or Amul cheese over the bhaji just before turning off the heat. Cover the pan for a minute to let the cheese melt completely.
Add 1/4 cup of finely chopped capsicum (bell pepper) along with the onions for extra crunch and flavor. You can also add 1/4 cup of boiled green peas towards the end of cooking the masala.
For a richer, Surat-style Anda Ghotala, grate one hard-boiled egg into the finished bhaji and top each serving with a sunny-side-up egg.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
This dish contains Vitamin A and C from tomatoes, B vitamins from eggs, and iron. Tomatoes are also rich in lycopene, a powerful antioxidant that supports cell health.
The combination of high-quality protein from eggs and carbohydrates from the pav provides a sustained release of energy, making it a fulfilling and satisfying meal.
A typical serving, which includes about 1 cup of egg bhaji and 2 pavs, contains approximately 450-550 calories. The final count can vary based on the amount of butter and oil used.
It can be a part of a balanced diet. Eggs provide high-quality protein, and tomatoes offer vitamins and antioxidants. However, it is often high in fat due to the generous use of butter. To make it healthier, you can reduce the amount of butter, use whole wheat pav, and serve it with a fresh salad.
The egg bhaji is best served immediately after cooking, as reheated scrambled eggs can become tough. However, you can prepare the onion-tomato masala base in advance and store it in an airtight container in the refrigerator for up to 2 days. When you're ready to eat, simply reheat the masala and scramble fresh eggs into it.
Store any leftover egg bhaji in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop with a splash of water or in the microwave. Store the pav separately at room temperature to prevent them from getting soggy.
This dish is a complete meal on its own. It is traditionally served with finely chopped raw onions, a fresh lemon wedge to squeeze over the top, and an extra dollop of butter. A simple kachumber salad (chopped cucumber, tomato, onion) also makes a refreshing side.