Egg Bhurji Besan Cheela
A protein-packed breakfast that brings together the best of two worlds! Soft, savory chickpea flour crepes are filled with a spicy, flavorful egg scramble. It's a satisfying and quick meal perfect for any time of day.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the cheela batter: In a large mixing bowl, whisk together the besan, ajwain, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Gradually pour in 1.5 cups of water, whisking continuously to create a smooth, lump-free batter. The consistency should be pourable, similar to a thin pancake batter. Cover and let it rest for at least 15 minutes.
- b.In a large mixing bowl, combine besan, ajwain, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt.
- c.Gradually add water while whisking to form a smooth, lump-free batter.
- d.Ensure the consistency is pourable but not too watery.
- e.Cover the bowl and set the batter aside to rest for 15 minutes.
- 2
Step 2
- a.Make the egg bhurji filling: Heat 2 tbsp of oil in a non-stick pan over medium heat. Add the cumin seeds and let them splutter for a few seconds. Add the finely chopped onion, green chili, and ginger-garlic paste. Sauté for 3-4 minutes until the onions are soft and translucent. Add the chopped tomato and cook for another 3 minutes until they become mushy. Stir in the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.75 tsp salt. Cook the spices for 1 minute.
- b.Heat 2 tbsp of oil in a pan over medium heat and add cumin seeds.
- c.Once they splutter, add onion, green chili, and ginger-garlic paste and sauté until onions are translucent.
- d.Add tomatoes and cook until soft.
- e.Add the remaining turmeric, red chili powder, and salt, and cook for one minute.
- 3
Step 3
- a.Scramble the eggs: Crack the 6 eggs directly into the pan with the onion-tomato masala. Using a spatula, continuously stir and break the eggs to scramble them. Cook for 3-4 minutes until the eggs are just set but still moist. Avoid overcooking to keep the bhurji soft. Turn off the heat, stir in the garam masala and chopped coriander leaves. Transfer the filling to a bowl and set aside.
- b.Crack the eggs into the pan.
- c.Continuously stir and scramble for 3-4 minutes until just cooked.
- d.Turn off the heat and mix in garam masala and coriander leaves.
- e.Set the finished bhurji aside.
- 4
Step 4
- a.Cook and assemble the cheelas: Heat a non-stick tawa or flat pan over medium heat. Grease it lightly with a few drops of oil. Once hot, pour a ladleful of the besan batter (about ¼ cup) onto the center and quickly spread it in a circular motion to form a thin cheela, about 6-7 inches in diameter. Drizzle a little oil around the edges. Cook for 1-2 minutes until the top appears cooked and the edges begin to lift. Spoon 2-3 tablespoons of the egg bhurji filling onto one half of the cheela. Fold the other half over the filling. Press gently and cook for 30 more seconds. Slide onto a plate and repeat with the remaining batter and filling.
- b.Heat and lightly grease a non-stick tawa.
- c.Pour and spread a ladleful of batter into a thin circle.
- d.Cook for 1-2 minutes until the top is set.
- e.Place the egg bhurji filling on one half.
- f.Fold the other half over and cook for another 30 seconds.
- g.Repeat for all remaining batter and filling.
- 5
Step 5
- a.Serve hot: Serve the Egg Bhurji Besan Cheelas immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup for a delicious and wholesome meal.
- b.Arrange the hot cheelas on a serving platter.
- c.Serve with your choice of chutney or sauce.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter has a smooth, flowing consistency. If it's too thick, the cheelas will be dense; if too thin, they will break.
- 2Always cook cheelas on a medium flame. High heat can burn them from the outside while leaving the inside raw.
- 3Resting the batter is crucial. It allows the besan to hydrate properly, resulting in softer, more pliable cheelas.
- 4For the bhurji, scramble the eggs until they are just set. They will continue to cook from the residual heat and will stay moist inside the cheela.
- 5Use a good quality non-stick pan to prevent the cheelas from sticking and to minimize the amount of oil needed.
- 6For crispier cheelas, you can add 1-2 tablespoons of rice flour or sooji (semolina) to the besan batter.
- 7You can prepare the egg bhurji filling ahead of time to make the process quicker during a busy morning.
Adapt it for your goals.
Vegetarian
Replace the egg bhurji with paneer bhurji. Crumble 200g of paneer and add it at the same stage as the eggs, cooking until heated through.
VeganVegan
Use crumbled firm tofu instead of eggs. Press the tofu to remove excess water before crumbling and sautéing it with the masala.
With VegetablesWith Vegetables
Add finely chopped vegetables like bell peppers, carrots, or spinach to the cheela batter for extra nutrition and color.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the egg bhurji for an extra kick.
Why this is on our healthy list.
Excellent Source of Protein
Combining eggs and besan (chickpea flour) makes this dish a protein powerhouse, essential for muscle repair, growth, and keeping you full and satisfied for longer.
Rich in Dietary Fiber
Besan is a good source of dietary fiber, which aids in healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness, supporting weight management.
Sustained Energy Release
The complex carbohydrates from besan provide a slow and steady release of energy, preventing the energy spikes and crashes associated with refined flours.
Naturally Gluten-Free
This recipe is made entirely from naturally gluten-free ingredients, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
One serving, which consists of two cheelas, contains approximately 480-520 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil used.