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Bhurbure anda

Bhurbure anda has 167.7 calories per serving (1 Small Cup) — that's 153.2 calories per 100g. It provides 9.9g protein, 1.5g carbs, and 13.6g fat. With a low glycemic index (GI: 53), this recipe is suitable for diabetes management.

Track the exact calories and macros of Bhurbure anda in the Hint app — India's comprehensive recipe and nutrition tracking platform.

168kcal
per small katori
Protein
9.9 g
Carbs
1.5 g
Fat
13.6 g
GI
53 (Low)
Contains egg
Prep: 10 minCook: 15 min Total: 25 minServes 2
Contains:DairyEgg

Detected from the ingredient list. If you have an allergy, always check product labels.

Bhurbure anda
  • Serving Size 1 small cup (katori) (109.5 g)
  • Calories167.7 kcal
  • Carbs1.5 g (6.1 kcal)
  • Protein9.9 g (39.7 kcal)
  • Fat13.6 g (122.0 kcal)

Calories by portion

Calories and macros of Bhurbure anda for common portion sizes.

PortionWeight (g)Calories (kcal)Protein (g)Carbs (g)Fat (g)
½ small cup (katori)558450.86.8
1 small cup (katori)1101689.91.513.6
1½ small cups (katori)16425214.92.320.3
2 small cups (katori)21933519.8327.1
100 g1001539.11.412.4

Nutrition Label

Bhurbure anda

  • Serving Size1 small cup (katori) (109.5 g)
  • Calories167.7 kcal
  • Carbs1.5 g
  • Fiber0.4 g
  • Sugar1.2 g
  • Protein9.9 g
  • Fat13.6 g
  • Saturated fat3.3 g
  • Mono unsaturated fat7.5 g
  • Poly unsaturated fat1.6 g
  • Cholesterol251.4 mg
  • Sodium457.4 mg

Nutrition per 100g

  • Calories153.2 kcal
  • Carbs1.4 g
  • Fiber0.3 g
  • Sugar1.1 g
  • Protein9.1 g
  • Fat12.4 g
  • Cholesterol229.6 mg
  • Sodium417.7 mg

1 serving = 109.5g

Ingredients

Milk
50 ml
Olive oil
1 tbsp
Whole egg raw
150 g
Salt
2.5 g
Black pepper powder
0.5 tsp

Instructions

1
Blending
Beat eggs, milk, salt and pepper in medium bowl until blended.
2
Cooking
Heat a nonstick pan, spread olive oil pours in egg mixture. As eggs begin to set, gently spread the eggs evenly with the help of a spatula. Scramble it and cook it.
3
Serve
Once done serve hot with rotis or multigrain bread.

How long to burn it off

Time a 65 kg adult needs to burn one serving (168 kcal).

  • Brisk walking (5 km/h)42 min≈ 4,200 steps
  • Running (8 km/h)18 min
  • Cycling (moderate)22 min
  • Yoga59 min

Glycemic Index

53 Low
Low
Medium
High

Likely to produce a slower, steadier rise in blood glucose for most people.

How to flatten the spike

  • Pair this dish with a protein source (dal, paneer, eggs, fish, or curd).
  • Add a fiber-rich side salad or non-starchy vegetables.
  • Avoid combining this with another high-carb side in the same meal.

Compare & Substitute

NutrientBhurbure andaPoached eggPosh EggSooriya Kilangu Muttai
Calories167.7 kcal67.1 kcal67.1 kcal100.8 kcal
Carbs1.5 g0.3 g0.3 g0.6 g
Protein9.9 g6.5 g6.5 g5.9 g
Fat13.6 g4.4 g4.4 g8.3 g
Fiber0.4 g0.3 g0.3 g0.6 g
Sugar1.2 g0 g0 g0 g
Sodium457.4 mg378.3 mg378.3 mg339.3 mg
Cholesterol251.4 mg176 mg176 mg157.8 mg

Health Goals Suitability

Weight Loss

At 167.7 kcal per serving, this can fit into a weight loss diet with mindful portion control.

Diabetes

With a low glycemic index of 53, this recipe supports stable blood sugar levels. The protein content (9.9g) helps prevent blood sugar spikes.

Muscle Gain

Contains 9.9g protein per serving — a moderate amount. Pair with paneer or curd or a bowl of dal to boost protein intake for muscle gain.

Heart Health

Watch your intake — cholesterol (251.4mg) is on the higher side.

PCOS

Women with PCOS should pair this with fiber-rich vegetables and a protein source to improve the insulin response.

Thyroid

No goitrogenic ingredients — generally safe for thyroid conditions. Adequate protein (9.9g) supports healthy thyroid function.

Portion Guidance

Weight Loss

1 Small Cup (~109.5g) or slightly less. Pair with a high-fiber side like cucumber raita or salad to feel full on fewer kcal.

Muscle Gain

1 Small Cup (~109.5g) plus a protein-rich addition (100g paneer, 2 eggs, or 1 cup dal) to hit 25-30g protein per meal.

Diabetes

1 Small Cup (~109.5g). Pair with whole wheat roti (not rice) to lower glycemic load. Eat protein and fiber portions first, carbs last.

General

1 Small Cup (~109.5g) provides a balanced portion. Adjust based on your daily kcal target — track accurately in the Hint app.

Recipe Modifications

Lower fat

Reduce oil to 1 teaspoon and use an air fryer or non-stick pan. Steaming vegetables before adding retains flavor with less fat.

Boost protein

Increase the protein portion (chicken/fish/eggs) by 50g, or serve with a side of Greek yogurt.

Reduce sodium

Cut salt by half and boost flavor with lemon juice, fresh herbs, or amchur (dry mango powder) instead.

Meal prep friendly

Bhurbure anda stores well for 2-3 days refrigerated. Reheat on stovetop for best texture. Prepare ingredients in advance for quick weeknight cooking.

Common Mistakes

Using too much oil or ghee

Why it matters: Excess oil can double the calorie content without adding nutritional value.

Fix: Measure oil with a tablespoon instead of pouring freely. 1 tbsp = 120 kcal.

Adding salt without measuring

Why it matters: Excess sodium increases blood pressure risk. Indian cooking already uses salt-heavy ingredients like pickles and chutneys alongside.

Fix: Use ½ teaspoon salt and taste before adding more. Account for sodium from other meal components.

Not measuring serving size

Why it matters: The nutrition values are for 1 standard serving. Eating 2-3x the serving means 2-3x the kcal (335.4-503.1 kcal).

Fix: Use the Hint app to scan and log the exact portion you eat for accurate tracking.

Frequently Asked Questions

Scientific References

  1. Low glycemic index foods help improve blood sugar control in people with diabetes

    Brand-Miller J et al. (2003). Low-glycemic index diets in the management of diabetes. Diabetes Care.

    DOI: 10.2337/diacare.26.8.2261
  2. Reducing sodium intake lowers blood pressure and cardiovascular risk

    WHO (2012). Guideline: Sodium intake for adults and children. World Health Organization.

    DOI: WHO/NMH/NHD/13.2
  3. Portion control is one of the most effective strategies for managing calorie intake and body weight

    Rolls BJ (2014). What is the role of portion control in weight management? International Journal of Obesity.

    DOI: 10.1038/ijo.2014.82

How we calculate

Nutrition is calculated from the ingredient quantities above using the Indian Food Composition Tables (IFCT 2017, ICMR-NIN) and USDA FNDDS. The glycemic index is estimated from the ingredients, not lab-tested. Activity times use the Compendium of Physical Activities for a 65 kg adult. This page is general information, not medical advice. Our data sources

Last updated:

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