Besan Burji Recipe – Chickpea Flour Scramble
Description:
Besan Burji is a hearty and flavorful dish that serves as a wonderful vegan alternative to traditional scrambled eggs. Often thought to be made with eggs, this variation brings the goodness of chickpea flour (besan) into the spotlight, creating a light, fluffy, and savory breakfast treat. Packed with sautéed vegetables, the versatility of this recipe allows you to incorporate any vegetable you prefer. Whether you’re looking for a quick breakfast or a protein-packed meal, Besan Burji is perfect for those following a vegan or plant-based diet, offering a satisfying and nutrient-dense start to your day.
Cuisine: Indian
Course: North Indian Breakfast
Diet: Vegan
Ingredients
For the Chickpea Batter:
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Flax seed powder (flax meal) | 1 tablespoon |
| Curd (Dahi / Yogurt) | 2 tablespoons |
For the Veggies:
| Ingredient | Quantity |
|---|---|
| Cumin seeds (Jeera) | 1 teaspoon |
| Onion | 1, finely chopped |
| Red Bell pepper (Capsicum) | 1, finely chopped |
| Button mushrooms | 1 cup, sliced |
| Green Chillies | 2, finely chopped |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 2-3
Instructions:
-
Prepare the Chickpea Batter:
In a large mixing bowl, combine the gram flour (besan), flax seed powder, and curd (yogurt). Mix thoroughly until smooth. Set this batter aside to be used later. -
Cook the Vegetables:
Heat a flat skillet or frying pan over medium heat. Add a splash of oil and, once hot, add the cumin seeds. Let them splutter for a few seconds to release their flavor. Then, add the finely chopped onions and sauté until they become translucent. -
Add the Vegetables:
Add the finely chopped red bell pepper (capsicum), sliced button mushrooms, and chopped green chilies to the pan. Sauté the mixture, stirring occasionally, until the mushrooms release their moisture and the vegetables are cooked through. This should take about 5-7 minutes. -
Spice it Up:
Once the vegetables are cooked, add the turmeric powder, red chili powder, and cumin powder to the skillet. Stir well to combine, ensuring that the vegetables are evenly coated with the spices. -
Add the Batter:
Spread the cooked vegetables evenly in the pan. Slowly pour the prepared chickpea batter over the vegetables, ensuring that the mixture covers all the veggies. Lower the heat to allow the batter to cook gently. Cover the skillet and let it cook for about 5 minutes. -
Stir and Scramble:
After 5 minutes, the edges of the batter will start to set. Gently stir the mixture, making sure not to overmix or make it too mushy. Continue to cook and stir occasionally until the batter turns golden brown and reaches the desired texture of a scramble or bhurji. -
Final Touches:
Once the Burji reaches the right consistency, season with salt to taste. Garnish with freshly chopped coriander (dhania) leaves. -
Serve:
Serve your delicious Besan Burji hot, paired with a refreshing Banana Almond & Prunes Smoothie for a wholesome and nutritious breakfast.
Serving Suggestions:
Besan Burji can be enjoyed on its own or with a variety of accompaniments such as whole wheat toast, chapati, or paratha. It’s a wonderful addition to any breakfast spread, providing a rich, protein-packed start to your day. For an added touch, enjoy with a fresh smoothie or a side of pickles to enhance the flavor profile.
This Besan Burji Recipe is not just delicious but also a wholesome vegan choice, rich in protein and healthy fats. Perfect for a quick breakfast or brunch, it’s a versatile dish that can be adapted to your preferences by adding any vegetable of your choice. So, whether you’re vegan or simply looking to try something new, this Indian-style chickpea flour scramble is sure to satisfy your taste buds and nourish your body.
