EGG BHURJI WITH WHOLE WHEAT PARATHA
Egg Bhurji with Whole Wheat Paratha is a popular Indian breakfast or brunch option. Egg Bhurji is a spiced and scrambled egg dish made with onions, tomatoes, and a blend of spices. Whole Wheat Paratha is a healthier alternative to regular paratha made with refined flour. This combination provides a good balance of protein, carbohydrates, and essential nutrients, making it suitable for an Indian weight loss diet.
INGREDIENTS
Ingredients for Egg Bhurji:
- 4 eggs
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- 1 tablespoon oil
Ingredients for Whole Wheat Paratha:
- 2 cups whole wheat flour
- Water (as needed)
- Salt to taste
- Oil (for cooking)
INSTRUCTIONS
To prepare the Whole Wheat Paratha, in a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough and let it rest for 15-20 minutes.
Divide the dough into equal-sized balls. Take one ball at a time and roll it into a circular shape using a rolling pin. Apply a little oil on the rolled dough and fold it in half. Apply oil again and fold it into a triangle shape. Roll out the triangle into a paratha.
Heat a tawa or griddle over medium heat. Place the rolled paratha on the tawa and cook until golden brown spots appear on one side. Flip the paratha and cook the other side in the same way. Apply a little oil on both sides while cooking. Repeat the process for the remaining dough balls. Set aside.
To prepare the Egg Bhurji, heat oil in a pan or kadai over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and green chilies to the pan. Sauté for a minute until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and mushy.
In a separate bowl, beat the eggs with turmeric powder, red chili powder, cumin powder, and salt.
Pour the beaten eggs into the pan with the onion-tomato mixture. Stir continuously to scramble the eggs and cook until they are fully cooked and fluffy.
Garnish the Egg Bhurji with freshly chopped coriander leaves.
Serve the Egg Bhurji with the Whole Wheat Paratha.
TIPS
Add vegetables like capsicum, spinach, or peas to the Egg Bhurji for added nutrition and flavor.
Adjust the spice levels according to your taste preferences by increasing or decreasing the amount of red chili powder and green chilies.
You can use ghee (clarified butter) instead of oil for cooking the parathas to enhance the flavor.
Serve the Egg Bhurji with a side of plain yogurt or raita for a refreshing and cooling effect.
For variation, you can also use multigrain or millet flour to make the parathas.
Make sure to roll out the parathas evenly to ensure even cooking and a soft texture.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal
- Protein: 15-20 grams
- Carbohydrates: 30-35 grams
- Fat: 10-12 grams
- Fiber: 5-6 grams
