Anda Bhurji (Scrambled Eggs) with Chickpea Flour
A Pakistani-style scrambled egg dish, modified with chickpea flour for a slightly different texture and to avoid dairy-based additions. Flavorful and quick to make.
Ingredients
- 4 large Eggs
- 1 tbsp Chickpea Flour (Besan)
- 1/2 medium Onion
- 1/2 medium Tomato
- 1 small Green Chilies
- 1 tbsp Canola Oil
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chili Powder
- 1/4 tsp Salt
- 1 tbsp Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, whisk together the 4 large Eggs, 1 tbsp Chickpea Flour, 1/4 tsp Turmeric Powder, 1/4 tsp Red Chili Powder, and 1/4 tsp Salt until well combined and smooth.
- 2Finely chop the 1/2 medium Onion, 1/2 medium Tomato, and 1 small Green Chilies.
- 3Heat 1 tbsp Canola Oil in a 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C).
- 4Add the chopped 1/2 medium Onion to the skillet and sauté for 3-4 minutes, stirring occasionally, until the onion pieces are translucent and slightly softened.
- 5Add the chopped 1/2 medium Tomato and 1 small Green Chilies to the skillet. Cook for another 2-3 minutes, stirring, until the tomato pieces begin to soften.
- 6Pour the whisked egg and chickpea flour mixture into the skillet. Cook for 4-6 minutes, stirring frequently with a spatula, until the eggs are scrambled and cooked through but still moist.
- 7Remove the skillet from the heat. Stir in the 1 tbsp Cilantro.
- 8Serve the Anda Bhurji immediately.
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