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A protein-packed twist on classic scrambled eggs! Fluffy eggs are cooked with nutty sattu, sautéed onions, and a hint of spice for a wholesome and filling breakfast that's ready in minutes.
For 2 servings
Prepare Egg & Sattu Mixture
Sauté Aromatics
Cook the Scramble
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A protein-packed twist on classic scrambled eggs! Fluffy eggs are cooked with nutty sattu, sautéed onions, and a hint of spice for a wholesome and filling breakfast that's ready in minutes.
This indian recipe takes 12 minutes to prepare and yields 2 servings. At 406.63 calories per serving with 24.2g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Garnish and Serve
Add finely chopped tomatoes, bell peppers, or spinach along with the onions for extra nutrients and texture. Sauté them until soft before adding the egg mixture.
Incorporate 1/4 teaspoon of red chili powder along with the turmeric powder for an extra kick of heat. A pinch of garam masala at the end also enhances the flavor.
For a richer, creamier scramble, substitute the water used for the sattu paste with an equal amount of milk. You can also add a tablespoon of fresh cream (malai) at the end.
Combining eggs and sattu (roasted gram flour) creates a powerful protein duo, essential for muscle building, repair, and keeping you feeling full and satisfied.
The complex carbohydrates and high fiber from sattu, paired with protein, ensure a slow and steady release of energy, preventing blood sugar spikes and keeping you energized for hours.
Sattu is an excellent source of insoluble fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
In traditional Indian medicine, sattu is known for its cooling properties, making this dish particularly beneficial during warmer months to help keep the body hydrated and cool.
Sattu is a flour made from roasted grams (chana), popular in North Indian states like Bihar, Jharkhand, and Uttar Pradesh. It's known for its nutty flavor, high protein content, and cooling properties.
Yes, it's a very healthy dish. It's packed with high-quality protein from both eggs and sattu, which aids in muscle repair and keeps you full longer. Sattu also provides dietary fiber, which is good for digestion. Using ghee in moderation provides healthy fats.
One serving (approximately 200g) contains around 350-400 calories, depending on the size of the eggs and the amount of ghee used. It's a nutrient-dense meal, providing significant protein and essential nutrients.
While the original recipe relies on eggs, you can create a vegan version called 'Sattu Tofu Bhurji'. Crumble firm tofu and use it as an egg substitute. Follow the same steps, adding the sattu paste to the sautéed aromatics before adding the crumbled tofu. A pinch of black salt (kala namak) will give it an eggy flavor.
Dry scrambled eggs are usually a result of high heat or overcooking. To ensure soft, creamy eggs, cook on medium-low heat and remove the pan from the stove when the eggs are about 90% cooked but still look slightly moist. They will continue to cook in the residual heat of the pan.