Anda Bhurji Roll

Instructions

1. 1

   Prepare the Dough for Wraps

   • In a large mixing bowl, combine the whole wheat flour, 0.5 tsp salt, and 1 tbsp of vegetable oil. Rub the oil into the flour with your fingertips.
   • Gradually add warm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This helps the gluten relax, making the rotis softer.
2. 2

   Cook the Bhurji Masala Base

   • While the dough rests, heat 2 tbsp of oil in a non-stick pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Stir in the ginger-garlic paste and chopped green chilies. Cook for another minute until the raw aroma disappears.
   • Add the chopped tomatoes, turmeric powder, red chili powder, and 1 tsp of salt. Mix well and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate from the masala.
3. 3

   Scramble the Eggs

   • In a separate bowl, crack the 8 eggs and whisk them lightly. You don't need to add salt here as it's already in the masala.
   • Reduce the heat to low and pour the whisked eggs into the pan with the masala.
   • Let the eggs sit for about 30-40 seconds without stirring to let the bottom set slightly.
   • Gently start scrambling the eggs with a spatula, folding them into the masala. Continue cooking for 3-4 minutes until the eggs are just cooked but still soft and moist. Avoid overcooking.
   • Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the bhurji and give it a final mix. Your filling is ready.
4. 4

   Cook the Wraps

   • Divide the rested dough into 4 equal portions and roll each into a smooth ball.
   • Lightly dust a rolling surface with flour and roll out one ball into a thin circle, about 7-8 inches in diameter.
   • Heat a tawa (flat griddle) over medium-high heat. Place the rolled roti on the hot tawa.
   • Cook for about 30-45 seconds until you see small bubbles forming on the surface. Flip it over.
   • Drizzle about 0.5 tsp of ghee or oil on the top side and spread it evenly. Cook for another minute, then flip again.
   • Press gently with a spatula to ensure even cooking. The wrap should have golden-brown spots on both sides. Repeat for the remaining dough balls.
5. 5

   Assemble and Serve

   • Place a warm, cooked wrap on a plate or board.
   • Spread 1 tbsp of tomato ketchup or green chutney evenly across the surface.
   • Spoon a generous portion (about 1/4th) of the warm anda bhurji along the center in a line.
   • Top with a few thinly sliced raw onions for a crunchy texture, if desired.
   • Tightly roll the wrap from one end to the other. You can wrap the bottom half in aluminum foil or parchment paper to hold it together.
   • Serve the Anda Bhurji Rolls immediately while they are hot and fresh.