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A delightful street food twist on classic scrambled eggs! Fluffy eggs are cooked with a savory onion-tomato masala and finished with a generous crunch from crispy gathiya. A quick and satisfying meal.
For 4 servings
Preparation: In a medium bowl, crack the eggs and whisk them lightly with a pinch of salt. Set aside. Ensure all your vegetables are chopped and ready.
Sauté Aromatics: Heat oil in a wide, non-stick pan or kadai over medium heat. Once hot, add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Build the Masala Base: Add the ginger-garlic paste and green chillies to the pan. Cook for about 1 minute until the raw aroma disappears. Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Add Spices: Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook the masala for 2-3 minutes, until you see the oil begin to separate from the mixture.
Scramble the Eggs: Lower the heat and pour the whisked eggs into the pan. Let them sit for 30-45 seconds to set slightly at the bottom. Then, gently start to scramble, scraping the bottom and folding the eggs to create soft curds. Cook for 2-3 minutes until the eggs are just cooked but still moist.
Finish and Serve: Turn off the heat. Immediately add the garam masala, 1.5 cups of lightly crushed gathiya, and 2 tablespoons of chopped coriander leaves. Gently fold everything together to combine without breaking the gathiya too much. Garnish with the remaining coriander leaves and serve hot.
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A delightful street food twist on classic scrambled eggs! Fluffy eggs are cooked with a savory onion-tomato masala and finished with a generous crunch from crispy gathiya. A quick and satisfying meal.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 314.73 calories per serving with 12.69g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or dinner.
For a richer, more traditional flavor, prepare the bhurji in ghee instead of vegetable oil.
Incorporate 1/4 cup of finely chopped bell peppers (capsicum) along with the onions for added sweetness and crunch.
For an extra layer of texture and flavor, garnish with a sprinkle of fine sev and some finely chopped raw onion before serving.
To make a milder version, you can omit the green chillies and reduce the red chili powder to 1/4 teaspoon or use Kashmiri red chili powder for color without much heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Tomatoes are packed with lycopene, while onions contain quercetin. These antioxidants help combat oxidative stress and inflammation in the body.
The combination of protein from eggs and carbohydrates from gathiya provides a sustained release of energy, making this a satisfying and energizing meal.
Gathiya is a popular crunchy Indian snack from Gujarat, made from gram flour (besan). Bhavnagari gathiya, used in this recipe, is a thick, soft, and savory variety.
It can be part of a balanced diet. Eggs provide high-quality protein. However, the gathiya is a fried snack, and the dish uses oil, making it moderately high in calories and fat. Enjoy it in moderation.
One serving of Egg Gathiya Bhurji contains approximately 350-450 calories, depending on the amount of oil and the specific type of gathiya used.
This dish is best served fresh to enjoy the crunchy texture of the gathiya and the softness of the eggs. If made ahead, the gathiya will become soggy. You can, however, prepare the onion-tomato masala in advance and simply add the eggs and gathiya when you're ready to eat.
It is traditionally served with buttered and toasted pav (Indian bread rolls). It also pairs wonderfully with roti, paratha, or even as a filling for a sandwich or wrap.
Yes, while Bhavnagari gathiya is traditional for its texture, you can use other thick, plain gathiya varieties. Avoid using thin sev, as it will get soggy very quickly.