Egg Pudla
This quick Indian-style savory omelette pancake is made with eggs, onion, tomato, green chili, and coriander. It cooks in minutes and comes out soft in the middle with lightly crisp edges, perfect for breakfast or a light side.
For 4 servings
- prep · ~5 min
Chop the vegetables.
Finely chop the onion, tomato, green chili, and coriander leaves so the batter cooks evenly and spreads easily.
- mix · ~3 min
Make the egg mixture.
1.Crack the eggs into a bowl.2.Add onion, tomato, green chili, and coriander leaves.3.Add turmeric powder, red chili powder, and salt.4.Whisk well until the eggs are frothy and the vegetables are evenly mixed. - fry · ~3 min
Cook the first pudla.
1.Heat 1 tsp oil in a flat pan over medium heat.2.Pour one-fourth of the egg mixture into the pan and spread it gently into a small round.3.Cook until the base sets and the edges start to lift, about 2 minutes.4.Flip and cook the other side until lightly golden and fully set, about 1 minute.TIPKeep the heat medium so the eggs cook through without browning too fast. - fry · ~9 min
Cook the remaining pudla.
Repeat with the remaining oil and egg mixture to make 3 more pudla.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the onion, tomato, and chili very finely chopped so the pudla spreads evenly and doesn't tear while flipping.
- 2Whisk until the eggs look slightly frothy; that little bit of air helps the pudla stay soft instead of dense.
- 3If the tomato is very juicy, squeeze out a little excess liquid so the mixture sets faster in the pan.
- 4Use medium heat throughout; high heat browns the outside before the center cooks through.
- 5Flip only when the edges lift easily and the top looks mostly set, otherwise the pudla can break.
- 6Stir the bowl before each pudla so the chopped vegetables don't sink to the bottom.
- 7Egg pudla tastes best straight off the pan, but you can refrigerate leftovers and reheat briefly on a tawa to restore the edges.
Adapt it for your goals.
Cheese
Add a little grated cheese to the egg mixture for a richer, softer pudla that works well for kids or a heartier breakfast.
high proteinHigh-protein
Serve the pudla folded with paneer bhurji or extra egg whites for a more filling, protein-forward meal.
low oilLow-oil
Cook on a well-seasoned or nonstick pan with just a light brush of oil instead of a full teaspoon per pudla.
spicierSpicier
Increase green chili and red chili powder, or add crushed black pepper, for a sharper, hotter breakfast-style pudla.
Why this is on our healthy list.
Protein-Rich Breakfast
Eggs make this dish satisfying and help provide steady energy, making it a good option for breakfast or a light meal.
Includes Fresh Vegetables
Onion, tomato, green chili, and coriander add freshness and useful plant compounds along with flavor and texture.
Naturally Low in Refined Carbs
Since the recipe is built around eggs and vegetables, it avoids refined flour and keeps the dish simple and filling.
Frequently asked questions
It usually means the top is still too wet or the vegetable pieces are too large. Wait until the edges lift and the surface is mostly set before flipping.
