Anda Bhurji Roll
A popular Indian street food featuring spicy, savory scrambled eggs wrapped in a soft, flaky flatbread. It's a quick, protein-packed meal perfect for breakfast, lunch, or a light dinner.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough for Wraps
- b.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.
- c.Gradually add warm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
- d.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
Step 2
- a.Cook the Bhurji Masala Base
- b.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.
- c.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- d.Stir in the ginger-garlic paste and chopped green chilies. Cook for another minute until the raw aroma disappears.
- e.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
Step 3
- a.Scramble the Eggs
- b.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.
- c.Reduce the heat to low and pour the whisked eggs into the pan with the masala.
- d.Let the eggs sit for about 30-40 seconds without stirring to let the bottom set slightly.
- e.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.
- f.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
Step 4
- a.Cook the Wraps
- b.Divide the rested dough into 4 equal portions and roll each into a smooth ball.
- c.Lightly dust a rolling surface with flour and roll out one ball into a thin circle, about 7-8 inches in diameter.
- d.Heat a tawa (flat griddle) over medium-high heat. Place the rolled roti on the hot tawa.
- e.Cook for about 30-45 seconds until you see small bubbles forming on the surface. Flip it over.
- f.Drizzle about 0.5 tsp of ghee or oil on the top side and spread it evenly. Cook for another minute, then flip again.
- g.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
Step 5
- a.Assemble and Serve
- b.Place a warm, cooked wrap on a plate or board.
- c.Spread 1 tbsp of tomato ketchup or green chutney evenly across the surface.
- d.Spoon a generous portion (about 1/4th) of the warm anda bhurji along the center in a line.
- e.Top with a few thinly sliced raw onions for a crunchy texture, if desired.
- f.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.
- g.Serve the Anda Bhurji Rolls immediately while they are hot and fresh.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra soft rotis, use warm water or milk to knead the dough.
- 2Do not overcook the eggs. Keep them slightly moist as they will continue to cook in the residual heat of the pan.
- 3For a quicker meal, use store-bought tortillas, parathas, or leftover rotis.
- 4A squeeze of fresh lemon juice over the bhurji just before serving enhances the flavors.
- 5To make it richer, you can add a tablespoon of cream or malai to the eggs before scrambling.
Adapt it for your goals.
Cheesy Anda Bhurji Roll
Add a slice of cheese or a sprinkle of shredded mozzarella/cheddar over the hot bhurji before rolling the wrap. The cheese will melt and create a gooey, delicious filling.
Vegetable Masala Bhurji RollVegetable Masala Bhurji Roll
Add finely chopped vegetables like bell peppers (capsicum), carrots, or green peas along with the onions to make the filling more nutritious and colorful.
Schezwan Anda Bhurji RollSchezwan Anda Bhurji Roll
For an Indo-Chinese twist, replace the tomato ketchup with 1-2 teaspoons of Schezwan sauce in the bhurji and as a spread on the wrap.
Paneer Anda Bhurji RollPaneer Anda Bhurji Roll
Add 1/2 cup of crumbled paneer (Indian cottage cheese) to the bhurji along with the eggs for an extra boost of protein and a different texture.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids. Protein is crucial for muscle repair, immune function, and overall body maintenance, making this roll a great post-workout or muscle-building meal.
Sustained Energy Release
The whole wheat flour used for the wraps provides complex carbohydrates and dietary fiber. This combination ensures a slow and steady release of energy, keeping you full and energized for longer periods compared to refined flour.
Rich in Vitamins and Minerals
This dish is packed with nutrients. Eggs provide Vitamin D, B12, and choline. Onions and tomatoes offer antioxidants like quercetin and lycopene, while spices like turmeric have anti-inflammatory properties.
Frequently asked questions
One Anda Bhurji Roll contains approximately 450-500 calories, depending on the amount of oil/ghee used and the size of the wrap. It's a substantial and filling meal.