Besan Burji
Besan burji is a vegan Indian breakfast scramble made from gram flour, flax seeds, and mixed vegetables that delivers plant-based protein and satisfying texture without eggs.
Besan burji is a vegan Indian breakfast scramble made from gram flour, flax seeds, and mixed vegetables that delivers plant-based protein and satisfying texture without eggs.
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To begin making the Besan Burji Recipe we will make the batter and keep it ready.
For the batter add gram flour, flax seed powder and curd into a large mixing bowl and keep aside.
Heat a flat skillet, add oil and splutter the cumin seeds and fry the onions till it is translucent, once done add in the capsicum, mushrooms, green chilies and saute till the water from the mushrooms evaporate and the vegetables are cooked.
Once the vegetables are cooked add in all the spice powders, turmeric powder, cumin powder and red chilli powder. Stir well to combine. Spread the vegetables evenly in the pan, then slowly pour in the mixed batter and cover all the vegetables.
Cook on low heat for about 5 minutes. The batter gets slowly cooked at the edges. Now start mixing it slowly, making sure it does not become mushy.
Keep stir frying till it becomes brown and takes in the texture of bhurji, add salt and coriander leaves at this point.
Serve the Besan Burji Recipe along with a Banana Almond & Prunes Smoothie Recipe as a healthybreakfast.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to restore texture.
Yes. The yogurt adds moisture and tang; replace it with non-dairy yogurt, a splash of plant milk mixed with lemon juice, or water if needed.
Flax seed powder acts as a binder and adds omega-3 fatty acids and plant-based protein, helping the burji hold together without eggs.
Cook until the mixture is crumbly, no longer wet, and the besan loses its raw smell—typically 5–7 minutes over medium heat.
Mix dry ingredients (besan, flax, spices) the night before. Chop vegetables ahead. Cook fresh for best texture; leftovers keep 2 days in the fridge.
Yes, besan (chickpea flour) is naturally gluten-free, making this recipe safe for gluten-free diets.
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