Pakistani
Anda bhurji with roti
Soft spiced scrambled eggs, ready in fifteen minutes.
- 17minutes
- 2servings
- 482kcal each
- 23gprotein
Ingredients
The amounts here and inside every step follow this number.
- Eggs 4
- Onions ½
- Tomatoes 1 medium
- Green chilies 1
- Cooking oil 1 tbsp
- Whole wheat flour 150 g
From the cupboard
- Salt, chili powder and a pinch of turmeric
- Water for the roti dough
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.
In this step
- Whole wheat flour150 g
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.
In this step
- Onions½
- Tomatoes1 medium
- Green chilies1
- Cooking oil1 tbsp
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.
In this step
- Eggs4
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.
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