Khagina is a Hyderabadi and Pakistani version of a spicy and aromatic scrambled egg recipe. As far as ingredients, it is very similar to masala omelet. It tastes juicy, tangy, and spicy. It is usually served with crusty bread or paratha. Ok, ande ka khagina (pronounced as kha-gee-na) originated in the Mughal kitchen through the Persian influence. The word khagina itself is derived from the Persian egg dish Khagineh. The recipe of Khagina is also presented in the Mughal recipe collection of 1834. Read more at The Economic Times. The original recipe was without chili and tomato which came later to the sub-continent but I can promise this recipe that I’m sharing is the BEST and most authentic Pakistani version. We love to eat Khagina in Ramadan for Sehri with pao. Check out more Ramadan recipes here.
📖 Recipe
