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A quick, crispy, and savory breakfast idea. This recipe combines the satisfying crunch of a Gujarati khakhra with a perfectly fried egg, all brought together with a sprinkle of classic Indian spices. Ready in just 5 minutes!
For 2 servings
Prepare your station. Place the two khakhras on individual serving plates. Have your spices and chopped garnishes ready nearby.
Heat the ghee in a non-stick skillet or frying pan over medium heat. Wait for it to shimmer slightly, which indicates it's hot enough.
Carefully crack both eggs into the pan, leaving some space between them. Immediately sprinkle the salt, black pepper, red chili powder, and cumin powder evenly over the eggs.
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the egg whites are fully set. For a firmer yolk, gently flip the eggs and cook for another 30-60 seconds.
Using a flat spatula, carefully lift each fried egg from the pan and place it directly on top of a khakhra.
Garnish immediately with a sprinkle of chaat masala, finely chopped coriander leaves, and the optional green chili. Serve right away to enjoy the maximum crunch.
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A quick, crispy, and savory breakfast idea. This recipe combines the satisfying crunch of a Gujarati khakhra with a perfectly fried egg, all brought together with a sprinkle of classic Indian spices. Ready in just 5 minutes!
This indian recipe takes 5 minutes to prepare and yields 2 servings. At 212.79 calories per serving with 9.39g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Sprinkle a tablespoon of grated cheddar or Amul cheese over the egg during the last minute of cooking and let it melt.
Drizzle a teaspoon of Schezwan sauce over the fried egg before garnishing for a spicy, Indo-Chinese twist.
Top the finished dish with finely chopped onions, tomatoes, and a handful of sev for extra crunch and freshness.
Instead of the spice powders, sprinkle a generous amount of your favorite South Indian 'podi' (gunpowder) on the egg while it cooks.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The combination of complex carbohydrates from the whole wheat khakhra and protein from the egg provides a sustained release of energy, making it a perfect start to your day.
This simple dish is packed with essential nutrients like Vitamin D, B12, and choline from the egg, and fiber from the khakhra, supporting brain health and digestion.
One serving of Fried Egg on Khakhra contains approximately 150-180 calories, depending on the type of khakhra and the amount of ghee used.
Yes, it can be a healthy and balanced breakfast or snack. It provides high-quality protein from the egg, complex carbohydrates and fiber from a whole-wheat khakhra, and healthy fats from ghee. For a healthier version, use minimal ghee.
A sturdy, medium-thick khakhra is ideal. Plain, masala, methi (fenugreek), or jeera (cumin) flavors all complement the egg beautifully. Avoid overly thin or brittle khakhras.
This dish is best made and served immediately. Preparing it in advance will cause the khakhra to lose its crispiness and become soggy.
To increase the heat, add more finely chopped green chilies, increase the red chili powder, or drizzle a bit of your favorite hot sauce or spicy chutney on top before serving.