Besan Burji (Eggless Chickpea-Flour Scramble)
A quick, healthy, vegetarian besan burji — protein-rich chickpea-flour scramble with sautéed onions, tomatoes and spices. Great for breakfast or a light meal.
Ingredients
Equipment
Method
- In a bowl, sift the besan. Gradually add about 2 tablespoons water and mix to form a smooth batter without lumps. Batter should be slightly thick but pourable.
- Heat oil in a pan. When hot, add cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion and green chillies (if using). Sauté on medium heat until the onion becomes soft and translucent.
- Add chopped tomato and cook till it becomes soft and mushy.
- Sprinkle turmeric powder, red chilli powder and salt. Mix well so spices coat the mixture evenly.
- Slowly pour the besan batter into the pan, stirring continuously to avoid lumps. Reduce heat to low.
- Keep stirring gently for about 5–7 minutes until the batter cooks through and thickens to a crumbly, scrambled-egg-like texture.
- Turn off the heat. Garnish with chopped coriander leaves. Serve hot with roti, paratha or bread.
Notes
You can add finely chopped vegetables like capsicum, carrots or peas for extra fibre and nutrients. For a low-oil version, use minimal oil and cook on low flame.