Hyderabadi Khagina
Hyderabad's spiced egg scramble: eggs cooked with browned onion, green chillies, mint and garam masala until just set and slightly dry — bolder and firmer than Parsi akuri.
- Region
- Telangana (Hyderabad)
- Status
- Traditional; two egg whites added
- Diet label
- Contains eggs
- Time
- Prep 10 min · Cook 12 min · Total 22 min
- Serves
- 2
- Difficulty
- Easy
- Good for
- Quick dinner, roti rolls
- Tags
- High protein · Quick · Lower-carbohydrate (dish only) · Dairy-free · Soy-free · Whey-free · No added sugar
- Allergens
- Eggs; gluten (roti)
Nutrition (estimated)
- Calories
- 385 kcal
- Protein
- 26 g
- Carbs
- 30 g
- Fat
- 17 g
- Fibre
- 7 g
Headline values are for the full plate.
| kcal | Protein | Carbs | Fat | Sat fat | Fibre | Total sugars | Protein per 100 kcal | |
|---|---|---|---|---|---|---|---|---|
| Khagina only | 270 | 22 g | 8 g | 17 g | 5 g | 3 g | 4 g | 8.0 g |
| Dinner plate: khagina, 1 whole-wheat roti | 385 | 26 g | 30 g | 17 g | 5 g | 7 g | 5 g | 6.5 g |
High protein. Values checked against IFCT 2017 on 14 Oct 2026.
Ingredients
- 5 large eggs (250 g shelled) · 2 egg whites (66 g)
- 120 g onion, finely sliced · 80 g tomato, chopped · 1 tsp ginger-garlic paste · 3 green chillies, chopped · 2 tbsp mint · 2 tbsp coriander
- 10 g groundnut oil · ½ tsp cumin seeds · ¼ tsp turmeric · ½ tsp red chilli powder · ½ tsp garam masala · 3 g salt
- Plate: 70 g whole-wheat atta for 2 rotis
Method
- Beat eggs and whites with salt and turmeric.
- Heat oil; add cumin, then onion. Cook 6–7 minutes on medium until golden brown.
- Add ginger-garlic paste and chillies for 1 minute, then tomato and chilli powder; cook 3 minutes until soft.
- Pour in the eggs. Let them set for 20 seconds, then stir and fold on medium heat for 2–3 minutes, until set in soft curds with no liquid egg left. Khagina should be drier than akuri.
- Add garam masala, mint and coriander; toss 30 seconds. Serve with roti.
Protein optimisation
- Eggs and whites supply 19.5 g per serving; vegetables 1.5 g; roti 4 g on the plate.
- Boost: crumble in 50 g paneer with the eggs (+4.5 g protein, +65 kcal per serving).
Variations, serving and storage
- Regional: Hyderabadi "egg khagina with fried onion" — top with 1 tbsp crisp fried onion (adds about 40 kcal).
- Substitution: 2 whole-wheat pav instead of roti.
- Storage: best fresh.
- Food safety: cook until no liquid egg remains.
- Meal prep: slice onions ahead.
Nutrition values are estimates calculated from the Indian Food Composition Tables 2017 (ICMR-NIN) and typical product labels. They have not been laboratory-analysed and will vary with your ingredients, brands and cooking. Recipes are for healthy adults and are general information only, not a substitute for advice from a doctor or qualified dietitian. If you are pregnant or breastfeeding, cooking for children, have food allergies, or live with kidney disease, diabetes or any other medical condition, please take professional advice about your diet. From the collection Protein-Rich India by Dr. Shantanu Deshpande · drshantanudeshpande.com