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A protein-packed breakfast that brings together the best of two worlds! Soft, savory chickpea flour crepes are filled with a spicy, flavorful egg scramble. It's a satisfying and quick meal perfect for any time of day.
For 4 servings
Prepare the cheela batter: In a large mixing bowl, whisk together the besan, ajwain, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Gradually pour in 1.5 cups of water, whisking continuously to create a smooth, lump-free batter. The consistency should be pourable, similar to a thin pancake batter. Cover and let it rest for at least 15 minutes.
Make the egg bhurji filling: Heat 2 tbsp of oil in a non-stick pan over medium heat. Add the cumin seeds and let them splutter for a few seconds. Add the finely chopped onion, green chili, and ginger-garlic paste. Sauté for 3-4 minutes until the onions are soft and translucent. Add the chopped tomato and cook for another 3 minutes until they become mushy. Stir in the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.75 tsp salt. Cook the spices for 1 minute.
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A protein-packed breakfast that brings together the best of two worlds! Soft, savory chickpea flour crepes are filled with a spicy, flavorful egg scramble. It's a satisfying and quick meal perfect for any time of day.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 437.5 calories per serving with 20.85g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Scramble the eggs: Crack the 6 eggs directly into the pan with the onion-tomato masala. Using a spatula, continuously stir and break the eggs to scramble them. Cook for 3-4 minutes until the eggs are just set but still moist. Avoid overcooking to keep the bhurji soft. Turn off the heat, stir in the garam masala and chopped coriander leaves. Transfer the filling to a bowl and set aside.
Cook and assemble the cheelas: Heat a non-stick tawa or flat pan over medium heat. Grease it lightly with a few drops of oil. Once hot, pour a ladleful of the besan batter (about ¼ cup) onto the center and quickly spread it in a circular motion to form a thin cheela, about 6-7 inches in diameter. Drizzle a little oil around the edges. Cook for 1-2 minutes until the top appears cooked and the edges begin to lift. Spoon 2-3 tablespoons of the egg bhurji filling onto one half of the cheela. Fold the other half over the filling. Press gently and cook for 30 more seconds. Slide onto a plate and repeat with the remaining batter and filling.
Serve hot: Serve the Egg Bhurji Besan Cheelas immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup for a delicious and wholesome meal.
Replace the egg bhurji with paneer bhurji. Crumble 200g of paneer and add it at the same stage as the eggs, cooking until heated through.
Use crumbled firm tofu instead of eggs. Press the tofu to remove excess water before crumbling and sautéing it with the masala.
Add finely chopped vegetables like bell peppers, carrots, or spinach to the cheela batter for extra nutrition and color.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the egg bhurji for an extra kick.
Combining eggs and besan (chickpea flour) makes this dish a protein powerhouse, essential for muscle repair, growth, and keeping you full and satisfied for longer.
Besan is a good source of dietary fiber, which aids in healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness, supporting weight management.
The complex carbohydrates from besan provide a slow and steady release of energy, preventing the energy spikes and crashes associated with refined flours.
This recipe is made entirely from naturally gluten-free ingredients, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
One serving, which consists of two cheelas, contains approximately 480-520 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil used.
Yes, it is a very healthy and balanced meal. It's rich in protein from eggs and besan, contains complex carbohydrates for sustained energy, and has fiber from the besan and vegetables. It's a great option for a nutritious breakfast or lunch.
This recipe is naturally gluten-free as besan (chickpea flour) does not contain gluten. It's a perfect choice for those with gluten intolerance or celiac disease.
Cheelas can break for a few reasons: the batter might be too thin, the tawa (pan) isn't hot enough before pouring the batter, or you're trying to flip it too early. Ensure the top surface looks cooked and the edges are lifting before attempting to fold or flip.
Yes! You can prepare the cheela batter and store it in an airtight container in the refrigerator for up to 24 hours. The egg bhurji filling can also be made a day ahead and refrigerated. Just warm it up slightly before filling the cheelas.
It pairs wonderfully with green mint-coriander chutney, sweet tamarind chutney, or simple tomato ketchup. A side of plain yogurt or a small salad also complements it well.