Delhi-Style Egg Bhurji
Spiced scrambled eggs cooked with onion, tomato and chillies on a flat griddle, a quick and popular late-night street snack across Delhi.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Tawa or flat pan
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 15 g
- carbs
- 14 g
- fibre
- 1 g
- protein
- 14 g
- calories
- 240 kcal
Instructions
- 1
Heat butter or oil on a tawa (flat griddle). Fry onions until soft and lightly golden.
- 2
Add green chillies and cook briefly.
- 3
Add chopped tomatoes, turmeric and red chilli powder. Cook until the tomatoes soften.
- 4
Crack the eggs directly onto the tawa mixture.
- 5
Scramble the eggs quickly with a flat spatula. Mix them well with the onion-tomato masala (spiced base).
- 6
Season with salt. Cook until the eggs are just set but still soft.
- 7
Toast pav (soft bread rolls) lightly with a little butter on the same tawa.
- 8
Serve the hot egg bhurji (spiced scrambled eggs) with toasted pav.
Chef's tips
Keep the heat high and stir constantly to get a dry, fluffy street-style texture.
Ingredient substitutions
- pav → regular bread slices or roti
Storage
Best eaten fresh; not recommended for storage.
Reheating
Reheat briefly on a tawa on low heat, stirring gently.
Common mistakes to avoid
- •Overcooking the eggs, which makes the bhurji rubbery and dry.
Serving suggestions
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