Egg Bhurji Roll

Instructions

1. 1

   Prepare the Egg Bhurji Filling

   • Heat oil in a non-stick pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and green chilies. Continue to sauté for another minute until the raw aroma disappears.
   • Stir in the finely chopped tomatoes and cook for 4-5 minutes, pressing down with a spatula, until they turn soft and pulpy.
   • Add the turmeric powder, red chili powder, pav bhaji masala, and salt. Mix well and cook the spices for 1 minute until fragrant.
   • In a separate bowl, lightly whisk the eggs. Reduce the heat to low and pour the whisked eggs into the pan.
   • Stir continuously and gently, scrambling the eggs for 2-3 minutes. Cook until the eggs are just set but still soft and moist. Avoid overcooking.
   • Turn off the heat and immediately stir in the chopped coriander leaves. Set the bhurji aside.
2. 2

   Assemble the Rolls

   • Gently warm a roti on a hot tawa or skillet for about 30 seconds on each side until it's soft and pliable.
   • Place the warm roti on a clean, flat surface.
   • Spread 1 tablespoon of green chutney and 1 tablespoon of tomato ketchup evenly over the surface of the roti.
   • Spoon about a quarter of the prepared egg bhurji mixture in a line down the center of the roti.
   • Top the bhurji with a few thin slices of raw onion for a crunchy texture.
   • Fold the bottom edge of the roti up by about an inch, then tightly roll it from one side to the other to form a secure wrap.
3. 3

   Serve

   • Repeat the assembly process for the remaining rotis and filling.
   • Serve the egg bhurji rolls immediately while they are warm for the best taste and texture.