Ande Ka Funda: 7 Intriguing Egg Recipes To Delight In Over The Weekend

7 Intriguing Egg Recipes

One of the most adaptable foods is the egg. These are 7 entertaining things you can do with them this weekend.

The following are 7 intriguing anda dishes you may prepare this weekend:

1. Anda Ghotala: (Our Top Pick) Recipe

Basically, Anda Ghotala is a fried egg on top of egg bits that have been incorporated into pav bhaji. The straightforward addition of egg is what gives this meal its unique flavour, and guess what? It produces the tastiest “ghotala” ever. This dish gains weight and a nutritious character from the egg. It is simple to prepare and a surefire hit at weekend dinner gatherings.

Ingredients of Anda Ghotala

  • 3 tbsp butter
  • 1 tsp cumin seeds
  • 8 cloves of garlic
  • 2 medium-sized onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chillies, finely chopped 
  • 1 tsp haldi
  • 2 tsp red chilli powder
  • 1 tsp jeera powder
  • 1 ½ tbsp. pav bhaji masala
  • 4 boiled eggs, roughly chopped
  • 4 Whole eggs 


1. Place the butter in a pan and heat it.

2. Stir in the cumin seeds as the butter starts to melt. Give it time to sizzle.

3. Add the garlic and cook for a little while.

4. Now include the onions and green peppers. Onions should be cooked until nicely golden-colored over a medium burner. sometimes stir.

5. Add salt, red pepper flakes, turmeric, coriander, and cumin powder once the onions are finished cooking. Stir.

6. Add some water after adding the diced tomatoes. The tomatoes should be cooked and slightly mushy after being covered with the lid.

7. Remove the lid after approximately five minutes. Mash the tomatoes and onions with a potato masher. then incorporate pav bhaji masala.

8. In a bowl, crack two eggs; add the eggs to the tawa. Scramble it with the onion-tomato masala over medium heat.

9. Lastly, thoroughly combine the mixture with the cooked eggs.

10. Now, in a separate skillet, cook a couple sunny side ups or fried eggs, and then serve them on top of your anda ghotala with some buttered pav on the side.

2. Anda Kaleji Recipe :

Essentially, mutton liver is prepared as kaleji, a semi-dry meal filled with flavorful spices and herbs, in non-vegetarian homes throughout India. Making this anda kaleji, which you can serve hot with khameeri roti, naan, or rice, will give your typical kaleji a fast and intriguing variation. This is a recipe for making it at home.

Ingredients of Anda Kaleji

  • 500 ml oil
  • 1 Tbsp ginger paste
  • One and a half tbsp garlic paste
  • 3 onions, chopped
  • 1/2 kg tomatoes, chopped
  • 1 Tbsp ginger, chopped
  • 2 cloves garlic
  • 1 Tbsp red chilli powder
  • 1 Tbsp turmeric powder
  • 1 Tbsp coriander powder
  • 1 Tbsp cumin seeds
  • 1/2 Tbsp garam masala
  • 1 Tbsp chilli, crushed
  • 1 tbsp black pepper
  • Salt to taste
  • 1 Tbsp green chilli, chopped
  • 1 kg kaleji
  • 6 eggs
  • Few sprigs coriander leaves (for garnish)


1. Get a large degchi. Heat the oil after adding it.

2. Add the pastes of ginger and garlic.

3. Add the green chilies, tomatoes, onions, ginger, and garlic. Cooking together.

4.After that, add the kaleji and simmer for 25 minutes.

5. Stir the cooked kaleji while adding the uncooked egg.

6. Add coriander leaves as a garnish.

7.Recommendation: Serve with khameeri naan or sulemani parantha.

3. Egg Tadka Recipe :

Tadka in this context goes beyond the familiar standard tempering, making it a whole distinct meal from its north Indian version of the same name. One of the culinary treasures of Kolkata that has been conserved and may not be found elsewhere in the nation is egg tadka. Lentils, spices, and other ingredients are cooked one at a time, and then everything is combined with some smooth scrambled eggs in one pot. To view the recipe’s specifics, click here.

Ingredients of Egg Tadka Recipe

  • 200 gm. whole (green) mung beans (soaked overnight or for a minimum of 8 hours) 
  • 50 gm. chana dal or rajma (soaked overnight, or for a minimum of 8 hours)
  • 1 small onion, chopped 
  • 1-inch ginger, cut into slices 
  • 3-4 garlic pods, peeled but left whole 
  • 1 teaspoon turmeric powder 
  • 1 teaspoon chilli powder 
  • 2 teaspoon salt 

For the Tadka 

  • 3 eggs 
  • 100 gm. finely chopped onion 
  • 1 tablespoon finely chopped ginger 
  • 1 teaspoon finely chopped garlic 
  • 1 teaspoon finely chopped green chillies 
  • 100 gm. finely chopped tomatoes 
  • 1 tablespoon coriander 
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper powder  
  • Half teaspoon amchur or raw mango powder (optional)
  • 1 teaspoon kasoori methi 
  • Salt to taste 
  • 6 tablespoon refined oil or ghee 
  • 1 tablespoon ghee (to finish)
  • 1 tablespoon finely chopped coriander leaves 


  1. Place all the ingredients for the lentils in a pressure cooker with 3 cups of water, and pressure cook until the lentils are tender. Depending on your preference, you can simmer the lentils after the pressure cooker reaches maximum pressure for around 8 to 10 minutes or for about 8 whistles. Let the cooker cool and open up naturally, and then mash part of the lentils with a potato masher or something like to get a somewhat chunky, slightly pasty texture.
  1. After the pan or kadhai is extremely hot from being over medium-high to high heat, add half of the oil. The eggs should be scrambled vigorously until they are mostly set but not dry, after which they should be added to the pan with a pinch of salt. Remove and reserve at this time.
  2. Reduce heat to medium, add the remaining oil, and then add the ginger and garlic. Once the ginger and garlic have cooked for 30 to 40 seconds to become aromatic but not burned, add the onion and continue cooking for another 2 minutes, or until the onions are translucent. After that, add the tomatoes and simmer for a further 1-2 minutes, or until the tomatoes are somewhat soft.
  3. Combine 3 tablespoons of water with all of the dried spice powders. Include this when frying the ingredients. Cook the spices until oil begins to separate from them.
  4. You can add a tablespoon or two of chicken curry sauce at this stage, but you may also add a bit of MSG or just omit it if you want. Next, add the mashed lentils, increase the heat, mix, and simmer for 2 to 3 minutes, or until the lentils have somewhat dried out.
  5. Add the eggs, give it a good swirl to ensure that they are well distributed, then add the kasoori methi. Stir everything in, continue cooking for a few more minutes until the kasoori methi is aromatic, then taste and add salt as needed.
  6. Finish with a big dollop of butter and a handful of finely chopped coriander leaves. Serve with roti or phulkas.

4. Anda Aloo Pakoda Recipe :

Usually prepared with boiled eggs, potatoes, and gramme flour, this dish is a very simple and quick snack to prepare. In the evening, it may be served with tea or coffee. This egg potato pakoda resembles egg bonda in certain ways, but it also has the flavour and texture of our favourite potatoes. To view the recipe, click here.

Ingredients of Egg Potato Pakoda Recipe

  • 3 Pieces Boiled eggs
  • 1 cup Gram flour
  • 2-3 tbsp Corn flour
  • 1 medium Boiled Potato (grated)
  • to taste Salt
  • 1 tbsp Cumin Powder
  • 2 pieces Green Chillies (chopped)
  • 1/2 to taste Red Chilli
  • 1/2 tsp Turmeric Powder
  • 1 tsp Chaat masala
  • 1/2 tsp Garam masala powder


1. Combine gramme flour, corn flour, salt, red chilli powder to taste, turmeric powder, and half a teaspoon of cumin powder to make a smooth batter.

2. Halve the boiled eggs. Egg yolks should be removed and mashed. combine with potato gratings.

3. To the egg yolk and potato combination, add salt, red chilli powder, green chilli powder, half a teaspoon of cumin powder, chaat masala, and garam masala powder.

4.Return this mixture into the boiled egg whites’ hollow. Insist forcefully.

5.Fry the filled eggs after dipping them in besan batter.

5. Anda Chana Chaat Recipe :

We are certainly chaat snobs, don’t we? Chaats, which can be found on Indian street corners, live up to the reputation by being tangy, spicy, and mouthwatering. What if we told you that eggs could be used to create a chaat that is just as delicious? Do you want to give it a try? This anda chana chaat dish is filling, flavorful, zesty, fast, and simple. For the recipe, which is bursting with the benefits of eggs and chickpeas, go here.

Ingredients of Anda Chana Chaat

  • 2 Eggs
  • 1/2 cup chickpeas
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 Green chilli, chopped
  • 2 tbsp mint chutney
  • 2 tbsp imli chutney
  • to taste salt
  • to taste red chilli powder
  • 1 tsp chaat masala
  • 1/2 tsp cumin powder, roasted
  • for garnishing coriander leaves
  • for garnishing sev (optional)


1.Leave the chickpeas in water overnight or for at least 4 hours. Drain the water after cooking, then let the food cool.

2. Boil the eggs, peel them, and then slice them into rounds.

3. Set the cut-up eggs on a platter. Add boiling chickpeas, tomato, onion, chutneys, and all the spices on top.

4.Add coriander leaves, sev, and other garnishes before serving.

6. Boiled Anda Bhurji Recipe :

Confusion exists between anda bhurji and boiling eggs. Choose both! Boiling eggs and egg bhurji are combined to create boiled egg bhurji, as the name implies. You can eat this delicious egg dish with nearly anything, from bread to roti. To view the recipe, click here.

Ingredients of Boiled Egg Anda Bhurji

  • 4 Boiled eggs
  • 1/2 cup Chopped onions
  • 1 small Tomato chopped
  • 1 tsp Ginger garlic paste
  • red chilli powder
  • 1/2 tsp Black pepper powder
  • 1/2 tsp Garam Masala
  • Handful chopped coriander
  • Salt to taste


1. Place the hard-boiled eggs in a basin and mash or chop into large bits.

2. Add ginger and garlic paste to hot oil in a skillet and simmer until raw smell is gone.

3. Add the tomatoes and onions and sauté until they both start to soften.

4.Combine everything by adding all the dry spices now. The eggs are last, so add them and gently stir them into the masala.

5.Remove from the fire after all of the egg bits have been coated with masala.

6.Add preferred garnish ingredients, then serve hot.

7. Anda Khichdi Recipe :

We also have comfort food if that’s what you’re after. We discovered a fantastic recipe that transforms a straightforward dal-rice khichdi into anda khichdi. Although the idea of adding an egg to dal khichdi may seem strange, the meal ends up being extremely wonderful. Here is a guide on how to prepare the dish at home.

Ingredients of Anda Khichdi

  • 1 Large Onion (Chopped)
  • 2 Tomatoes (Chopped)
  • 1 tbsp Ginger-garlic paste
  • 2 Green Chillies
  • Salt to taste
  • Red chilli powder to taste
  • 1 tsp Garam Masala
  • 4-5 cups Cooked khichdi


1. Sauté onions in a mixture of green chilies and ginger-garlic paste.

2. Cook tomatoes with salt and red chilli powder.

3. Add three eggs and scramble them until done. Stir thoroughly.

4.Combine the remaining khichdi with the garam masala powder.

Here are some entertaining and delectable anda dishes for this weekend. What are you attempting first? Tell us in the comments section below!


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