Egg Bhurji Besan Cheela
Crispy golden gram flour pancakes wrapped around spicy, soft scrambled eggs. This North Indian street-style fusion packs a punch of protein and bold flavors, with the nuttiness of besan perfectly complementing the warmly spiced egg bhurji filling. Ready in under 30 minutes, it is a satisfying breakfast or quick dinner that needs little more than a dollop of ketchup or mint chutney on the side.
For 4 servings
- mix · ~5 min
Make the besan batter.
In a mixing bowl, whisk together 1.5 cups besan, a pinch of salt, and 1 cup water until smooth and lump-free. Stir in half the chopped coriander leaves. The batter should be thin enough to spread easily but thick enough to coat the back of a spoon. Let it rest while you prepare the filling.
TIPResting the batter for 10 minutes hydrates the flour fully and yields crispier cheelas. - prep · ~2 min
Whisk the eggs for the bhurji.
Crack all 8 eggs into a second bowl. Add the remaining salt, black pepper, and a pinch of turmeric. Whisk vigorously until the mixture is uniform and slightly frothy.
- saute · ~7 min
Cook the egg bhurji filling.
1.Heat 1 tablespoon butter in a non-stick pan over medium heat.2.Add cumin seeds and let them crackle for 20 seconds.3.Add chopped green chili and grated ginger. Sauté for 30 seconds until fragrant.4.Pour in the whisked eggs and let them set for 30 seconds.5.Scramble continuously with a spatula until the eggs are soft and just set but still moist.6.Sprinkle garam masala and red chili powder. Mix well, remove from heat, and set aside.TIPCook the eggs on medium heat and remove them when still slightly moist — they continue cooking from residual heat. Overcooking makes them dry and rubbery. - prep · ~1 min
Prepare the fresh topping mix.
In a small bowl, combine the finely chopped onion and tomato. Set aside.
- fry · ~12 min
Cook the besan cheelas.
1.Heat a non-stick tawa or skillet over medium heat. Drizzle 0.5 teaspoon oil and wipe with a paper towel.2.Pour a ladleful of batter (about 0.5 cup) in the center and quickly spread it outward in a circular motion to form a thin 8-inch circle.3.Drizzle a few drops of oil around the edges and on top.4.Cook for 2 minutes until the underside is golden and releases easily. Flip and cook the other side for 1 minute.5.Repeat with remaining batter to make 4 cheelas.TIPSpread the batter immediately after pouring — besan sets fast. A thin, even layer guarantees that signature crispy texture. - assemble · ~3 min
Assemble each cheela.
1.Place one cooked cheela on a plate, golden side up.2.Spoon a generous portion of the warm egg bhurji down the center.3.Scatter a handful of the raw onion-tomato mixture on top.4.Finish with a sprinkle of the reserved fresh coriander and a small pat of the remaining butter. - serve
Fold and serve immediately.
Fold the cheela over the filling like a roll or calzone. Serve hot with ketchup, green chutney, or a cup of masala chai.
TIPAssemble just before eating so the cheela stays crisp and does not get soggy from the filling.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the besan batter for at least 10 minutes; this hydrates the flour fully and yields a crispier cheela.
- 2Cook the egg bhurji on medium heat and remove it while still slightly moist—it will finish cooking from residual heat.
- 3Spread the batter quickly on the tawa after pouring, as besan sets fast; a thin, even layer is key for crispiness.
- 4Assemble the cheela rolls just before serving so the pancake stays crisp and doesn't turn soggy from the filling.
- 5Use a non-stick tawa and wipe with oiled paper between cheelas for even browning and easy release.
- 6For extra flavor, toast cumin seeds in butter until fragrant before adding the ginger-chili for the bhurji.
Adapt it for your goals.
High-Protein
Add 2 tablespoons of finely chopped paneer or crumbled tofu along with the eggs for extra protein and a creamy texture.
VeganVegan
Replace eggs with a vegan scramble of crumbled firm tofu seasoned with kala namak (black salt) for an eggy flavor, and use oil instead of butter.
Low OilLow-Oil
Cook the cheelas on a well-seasoned cast-iron pan with minimal oil spray, and skip the butter—use a little ghee only for aroma.
SpicySpicy
Add 1–2 finely chopped green chilies to the besan batter and increase the red chili powder in the bhurji for a fire-hot kick.
JainJain
Omit onions and garlic from the bhurji; use asafoetida (hing) in the tempering and increase the tomatoes and ginger for depth.
Why this is on our healthy list.
High in Plant-Based Protein
Chickpea flour (besan) provides protein and fiber, supporting muscle health and stable blood sugar levels.
Rich in Essential Vitamins
Eggs contribute choline, vitamin B12, and selenium; tomatoes add lycopene and vitamin C.
Contains Anti-Inflammatory Spices
Turmeric (curcumin) and ginger contain natural compounds that help reduce inflammation and aid digestion.
Good Source of Iron
Besan and leafy coriander provide plant-based iron, which supports energy and healthy red blood cells.
Frequently asked questions
Whisk slowly while adding water in a thin stream, or let the batter rest for 10 minutes and then whisk again to dissolve lumps naturally.
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