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4 Mins delivery

Bhurji Pav

Serves 4
15 mins
251 Kcal
Bhurji pav is one of India's most popular and flavourful street foods, bringing together the spicy goodness of scrambled eggs called bhurji, wonderfully complemented by soft buttery pav buns. This recipe for bhurji pav is quick, easy, and a satisfying dish to go with at any time of day, be it breakfast, brunch, or even a lightened dinner. It starts with whisked eggs cooked to perfection in rich, aromatic masala. It is prepared by making onion, tomatoes, and green chillies fried in butter or oil, along with the spices of turmeric, red chilli powder, and garam masala to give it a bold, savoury flavour. It will further add freshness with a sprinkle of fresh coriander. The soft and fluffily done scrambled eggs soak up all the flavours of spices to be delectably tangy and mildly spicy in the flavour profile. Bhurji pav is a complete meal that's comforting and flavourful. It's served with pav buns toasted with a generous helping of butter. The taste of buttery pav seems very contrasting to spicy bhurji; it creates a fantastic taste experience that no one may resist. This bhurji pav recipe is simple and impressive but lends well to additions, such as bell peppers, cheese, or even paneer for variations. It makes for a great, hurried morning or when you want some tasty, satisfying goodness in a flash. Check out this straightforward, satisfying bhurji pav recipe to bring the thrilling flavours of Indian street food to your table!

Ingredients required for Bhurji Pav

  1. 8 eggs
  2. 6 pav
  3. 5 tbsp butter
  4. 1 tbsp ginger garlic paste
  5. 5 onion
  6. 1 tbsp oil
  7. 4 tomato
  8. 1 capsicum
  9. 3 green chillies
  10. 1 tbsp coriander
  11. 1 tsp degi red chili powder
  12. 1/2 tsp turmeric powder
  13. 1/2 tsp coriander powder
  14. Salt
  15. Lemon wedge

Cooking steps for Bhurji Pav

  1. 1
    Start this recipe of bhurji pav by melting 2-3 tablespoons of butter and 1 tablespoon of oil in a large pan over medium heat.
  2. 2
    The oil keeps the butter from burning while adding richness to the dish.
  3. 3
    Once hot, toss in a tablespoon of ginger-garlic paste and saut for about a minute until it starts releasing that deep, aromatic vibe.
  4. 4
    Next, throw in 3 large onions, finely chopped, and let them cook down until they're beautifully caramelized.
  5. 5
    This step is key—let the onions break down into a rich, golden-brown base that's packed with flavor.
  6. 6
    Add 3 finely chopped medium-sized tomatoes and cook until they're soft and fully blended with the onions.
  7. 7
    At this stage, mix in 1 medium-sized finely chopped capsicum for a fresh crunch and earthy undertone.
  8. 8
    Spice things up with 3 finely chopped green chilies for heat, or dial it down depending on your spice tolerance.
  9. 9
    Stir in a tablespoon of finely chopped coriander stems—this adds a burst of aroma that ties everything together.
  10. 10
    Season the mix with 1 teaspoon of deghi red chili powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of coriander powder.
  11. 11
    These spices give the bhurji its signature fiery color and flavor.
  12. 12
    Mix everything well so the spices coat the veggies evenly.
  13. 13
    Add a splash of water to help soften the vegetables and bring the flavors together.
  14. 14
    Let this simmer for a few minutes until it's all perfectly combined.
  15. 15
    Now for the eggs—crack 8 directly into the pan and start scrambling them with a spatula.
  16. 16
    Keep stirring as the eggs cook, so they meld beautifully with the spiced veggie mix.
  17. 17
    Once the eggs are cooked and fluffy, toss in 2 tablespoons of cubed butter.
  18. 18
    Stir until the butter melts into the bhurji, making it extra rich and creamy.
  19. 19
    Adjust the salt to taste, and finish with a sprinkle of fresh coriander leaves for that pop of freshness and color.
  20. 20
    Heat another pan with 1 tablespoon of butter and toast 2 ladi pav until golden brown and crisp for the ultimate pairing.
  21. 21
    The buttery crust adds a satisfying crunch that perfectly complements the soft, spiced bhurji.
  22. 22
    Pile the bhurji onto the toasted pav, garnish with chopped onions, tomatoes, and coriander, and squeeze a wedge of lemon over the top for a bright, tangy kick.
  23. 23
    Serve it warm, and you've got a spicy, buttery, and oh-so-comforting dish.
  24. 24
    Bhurji Pav is the ultimate quick-fix meal—great for breakfast, a snack, or a lazy dinner.
  25. 25
    It's indulgent yet wholesome, with the perfect balance of savory eggs, veggies, and buttery bread.

Shop Ingredients

Ginger Garlic Paste (1 Tbsp)
45
1
46
1
38
1
59
1
50
1
42
1
99
1
70
1
Green Chillies (3)
13
1
23
1
Turmeric Powder (1/2 Tsp)
58
1
101
1
225
1
212
1
56
1
59
1
279
1
Coriander Powder (1/2 Tsp)
37
1
70
1
32
1
45
1
Onion (5)
32
1
39
1
59
1
Pav (6)
35
1
35
1
40
1
Tomato (4)
15
1
16
1
23
1
10
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
47
1
53
1
125
1
Oil (1 Tbsp)
171
1
147
1
150
1
168
1
151
1
152
1
765
1
150
1
187
1
332
1
Coriander (1 Tbsp)
12
1
12
1
50
1
Capsicum (1)
17
1
106
1
28
1
22
1
27
1
117
1
Butter (5 Tbsp)
60
1
295
1
122
1
70
1
65
1
241
1
584
1
70
1
106
1
60
1
Eggs (8)
77
1
180
1
116
1
123
1
39
1
133
1
62
1
349
1
215
1
93
1
Lemon Wedge
43
1
64
1
49
1

FAQs

What is Bhurji Pav, and what makes it different from other pav dishes?

Bhurji Pav is a widely demanded street food in India. It is made of spiced scrambled eggs known as bhurji and served with pav or soft dinner rolls. This distinguishes Bhurji Pav from other dishes of pav- that preparation of egg mixture with scrambled eggs mixed with onions, tomatoes, bell peppers, green chillies, and a spice mix comprising turmeric, cumin, and garam masala. Bhurji, the spicy, savoury dish mixed with soft pav, gives a comforting flavour profile. Garnished often with fresh coriander, this is usually served with chutney or pickles on the side.

Can Bhurji Pav be made egg-free for a vegetarian recipe?

You could even do a vegetarian version of Bhurji Pav with tofu or paneer. For the tofu or paneer bhurji, you would follow the same procedure as the egg version: prepare the crumbled tofu or paneer with onions, tomatoes, and spices. This then replicates, more or less, the taste and texture similar to the traditional egg bhurji. It is also an excellent version for vegetarians or even vegan-friendly options, providing tofu is used.

How do I get the pav crispy with the recipe of bhurji pav?

For crispness, toast the pav in a bit of butter or ghee in a pan (tawa) until golden and slightly crispy on the sides. In this way, the desired crunchiness gets matched with the soft scrambling done by the bhurji. Chaat masala or some crushed garlic can be sprinkled on the pav while toasting to get it flavoured.