North Indian · Lunch, Dinner
Egg bhurji with peas and roti
A heartier version of scrambled egg bhurji with green peas, served with roti for a full meal.
- Calories
- 634 kcal
- Protein
- 32 g
- Carbs
- 70 g
- Fat
- 25 g
- Prep
- 15 min
- Cook
- 18 min
Per serving, for one person.
Contains: gluten, egg.
Ingredients
- 3 eggs Eggs
- 60 g Green peas
- ½ onion Onion
- ¾ tomato Tomatoes
- ½ chilli Green chillies
- ¼ tsp Turmeric
- ¼ tsp Chilli powder
- ¾ tbsp Sunflower oil
- 5 g Coriander
- 70 g Wholewheat flour (atta)
- ¼ tsp Salt
Method
- Make 2 small rotis: knead the atta with water and salt, roll thin and cook on a dry hot tawa; set aside.
- Heat oil and cook onion for 4 minutes, add tomato and chilli and cook 4 minutes, then add peas and cook 3 minutes.
- Stir in turmeric and chilli powder, then pour in beaten eggs and scramble over medium heat for 3 minutes.
- Season with salt, finish with coriander, and serve with the warm rotis.
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