Roti Egg Bhurji Recipe – Quick Indian Breakfast with Chillies & Garlic

Last Updated on 2 months by Neha Deshmukh

Roti Egg Bhurji Recipe – Quick Indian Breakfast with Chillies & Garlic

Ever find yourself staring into the fridge, wondering what to whip up for a quick and satisfying breakfast? This Roti Egg Bhurji is exactly what you need! It’s a super speedy Indian breakfast (or brunch, let’s be real) that’s packed with flavour and uses up leftover rotis beautifully. I first made this when I was a student and needed something fast and filling before classes – it’s been a staple ever since!

Why You’ll Love This Recipe

This Roti Egg Bhurji is a winner for so many reasons. It’s ready in under 10 minutes, uses simple ingredients you probably already have, and is incredibly versatile. Plus, the combination of flaky roti, fluffy eggs, and that lovely chilli-garlic kick is just… chef’s kiss. It’s comfort food at its finest!

Ingredients

Here’s what you’ll need to make this delicious Roti Egg Bhurji:

• 6 roti/chapathi
• 1 large onion, sliced
• 4-6 dried red chillies (adjust to your spice preference!)
• 2 eggs
• 1 tsp minced garlic
• A few curry leaves
• 1 tbsp oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Dried Red Chillies: Don’t underestimate these! They add a fantastic depth of flavour that fresh chillies just can’t replicate. You can adjust the number depending on how spicy you like things.
• Oil: Traditionally, we use mustard oil for a really authentic flavour, but any cooking oil you prefer – sunflower, vegetable, or even coconut oil – will work just fine.
• Roti Variations: Rotis come in all shapes and sizes! You can use whole wheat roti (the healthier option, and my personal favourite), or maida roti (made with refined flour – a bit softer and flakier). Even leftover paratha works beautifully in a pinch! Regional variations are common too – some families prefer thicker rotis, others thinner.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, stack your rotis and cut them into thin strips. Don’t worry about being perfect – rustic is good!
2. Heat the oil in a pan over medium heat. Add the sliced onions and sauté until they turn a lovely golden brown. This usually takes about 3-5 minutes.
3. Now, add the dried red chillies, curry leaves, and minced garlic. Fry for another 2-3 minutes, until fragrant. Be careful not to burn the garlic!
4. Crack the eggs directly into the pan. Gently scramble them until they’re softly cooked – you don’t want them dry.
5. Add the chopped roti strips and a pinch of salt. Mix everything together and cook for just 1-2 minutes, until the roti is heated through and everything is nicely combined.
6. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overcook the Eggs: Softly cooked eggs make for the best bhurji.
• Spice it Up (or Down): Adjust the number of chillies to suit your taste.
• Prep Ahead: You can slice the onions and mince the garlic beforehand to save time in the morning.

Variations

This recipe is a blank canvas – feel free to get creative!

• Spice Level: For a milder flavour, remove the seeds from the chillies. For a real kick, add a pinch of chilli powder!
• Roti Type: As mentioned before, whole wheat or maida roti both work wonderfully. My friend’s grandmother always used leftover paratha – it adds a lovely buttery flavour.
• Festival Adaptations: While this is usually a quick weekday breakfast, it’s also great for a light meal during festivals like Navratri.
• Add Veggies: My family loves adding finely chopped tomatoes or peas to the bhurji for extra nutrients and flavour.

Serving Suggestions

Roti Egg Bhurji is fantastic on its own, but here are a few ideas to complete the meal:

• A steaming cup of chai (tea) or coffee.
• A side of fresh yogurt.
• A sprinkle of chopped coriander (cilantro) for garnish.

Storage Instructions

This is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan or microwave.

FAQs

Got questions? I’ve got answers!

• Is this dish suitable for meal prep? While it’s best fresh, you can prep the roti strips and chopped onions ahead of time. Assemble and cook just before eating.
• Can I use leftover rotis for this recipe? Absolutely! That’s what it’s made for! It’s a brilliant way to reduce food waste.
• What is the best type of oil to use for Roti Egg Bhurji? Mustard oil is traditional, but any cooking oil you like will work.
• Can I add vegetables like tomatoes or peas to the bhurji? Yes, definitely! Feel free to experiment with your favourite veggies.
• How can I adjust the spice level of this dish? Use more or fewer dried red chillies, or add a pinch of chilli powder. Removing the seeds from the chillies also reduces the heat.

Enjoy making this Roti Egg Bhurji – I hope it becomes a favourite in your kitchen too! Let me know how it turns out in the comments below.