Anda Bhurji Rumali Roti Wrap

Instructions

1. 1

   Prepare the Rumali Roti Dough

   • In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and 0.5 tsp salt.
   • Add 1 tbsp of vegetable oil and mix with your fingertips until the mixture resembles coarse crumbs.
   • Gradually pour in the warm milk, kneading continuously for 10-12 minutes to form a very soft, smooth, and elastic dough. It should be softer than regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This is crucial for elasticity.
2. 2

   Cook the Anda Bhurji Filling

   • In a separate bowl, crack the 8 eggs, add a pinch of salt, and whisk lightly until just combined. Do not over-whisk.
   • Heat 3 tbsp of oil in a non-stick pan or kadai over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they turn soft and translucent.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw smell disappears.
   • Stir in the chopped tomatoes and cook for 5-6 minutes, until they become soft and mushy, and oil starts to separate from the masala.
   • Add the turmeric powder, red chili powder, and 1.25 tsp of salt. Cook the spices for 1 minute, stirring constantly.
   • Reduce the heat to low, pour in the whisked eggs, and stir gently and continuously. Scramble for 2-3 minutes until the eggs are just cooked but still moist and creamy.
   • Turn off the heat. Sprinkle with garam masala and chopped coriander leaves, and give it a final mix. Set aside and keep warm.
3. 3

   Cook the Rumali Roti

   • Place a large kadai or wok upside down on your stove over high heat. Let it become very hot. You can also use a convex tawa.
   • Divide the rested dough into 4 equal-sized balls.
   • Generously dust a clean work surface with flour. Take one dough ball and roll it out as thinly as possible, aiming for a large, almost transparent circle.
   • Carefully lift the thin roti. You can gently stretch it further over your knuckles. Place it onto the hot inverted kadai.
   • Cook for about 30-40 seconds, or until small bubbles appear. Using tongs, flip the roti and cook the other side for another 30 seconds. The roti should be cooked but remain soft.
   • Remove the roti from the heat, fold it into a quarter, and immediately place it in a cloth-lined container or casserole to keep it soft. Repeat for the remaining dough balls.
4. 4

   Assemble the Wraps

   • Lay a warm rumali roti flat on a serving plate.
   • If using, spread about 1 tbsp of mint chutney evenly over the surface.
   • Spoon one-fourth of the prepared anda bhurji along the center of the roti.
   • Top with a sprinkle of raw sliced onions for a crunchy texture.
   • Fold the bottom edge up, then fold in the sides, and roll it up tightly to form a secure wrap.
   • Serve immediately while the wrap is hot and the roti is soft.