Egg Bhurji with Multigrain Roti
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
2
Ingredients
0 of 12 ready
Step-by-Step Instructions
- 1
Heat oil in a non-stick pan over medium heat.
- 2
Add chopped onion and sauté until translucent (about 2 minutes).
- 3
Stir in ginger-garlic paste, green chili (if using), and sauté for 30 seconds.
- 4
Add tomato and cook until soft, then sprinkle turmeric, red chili powder (if using), and salt; mix well.
- 5
Beat the eggs in a bowl, pour into the pan, and scramble gently, cooking until just set but still moist.
- 6
Garnish with chopped coriander leaves and remove from heat.
- 7
Meanwhile, combine multigrain flour, a pinch of salt, and water to form a soft dough; roll into small rotis and cook on a hot skillet until puffed and lightly browned on both sides.
*Pro Tips
- 1
Use minimal oil to keep the dish low-fat.
- 2
Serve the roti warm to preserve its softness and fiber content.
- 3
Adjust spices to your taste without adding extra sugar.
Why It's Diabetic-Friendly
Egg Bhurji provides high-quality protein and minimal carbs, while multigrain roti adds fiber and a low glycemic index, helping control blood sugar spikes. The recipe uses limited oil and no added sugars, making it suitable for diabetes management.
⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.
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