Pakistani
Anda bhurji with roti
Soft spiced scrambled eggs, ready in fifteen minutes.
- 17minutes
- 4servings
- 482kcal each
- 23gprotein
Ingredients
For 4 servings.
- Eggs 8
- Onions 1
- Tomatoes 2 medium
- Green chilies 2
- Cooking oil 2 tbsp
- Whole wheat flour 300 g
What you will need
Frying pan, Bowl and fork, Tawa and rolling pin (roti), Wooden spoon
Method
-
1
Knead the roti dough 6 min
Knead the atta with water into a soft dough and rest it while you cook.
Ready when: Soft, smooth dough.
-
2
Soften onion and tomato 6 min
Chop the onion, tomatoes and green chilies. Heat the oil on medium and cook the onion until soft, then add tomatoes, chilies, salt, chili powder and turmeric.
Ready when: Tomatoes are soft and oil shines.
-
3
Scramble the eggs 4 min
Beat the eggs and pour them in. Turn the heat to low and stir slowly and constantly, pushing the eggs from the edges to the middle.
Ready when: Soft, moist curds with no runny egg. Take off the heat a little early; they keep cooking.
-
4
Make rotis and serve 8 min
Roll and cook the rotis on a hot tawa, 30–40 seconds per side, and serve with the hot bhurji.
Ready when: Soft rotis with brown spots.
Cook Anda bhurji with roti from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
