Anda Bhurji Roll
A street-style egg roll with soft rotis wrapped around spiced anda bhurji, onions, and a squeeze of lemon. It is quick to make, filling without being too heavy, and works beautifully for breakfast, lunch, or an easy dinner.
For 4 servings
- knead · ~15 min
Knead the dough.
Mix whole wheat flour with half of the salt in a bowl. Add water little by little and knead into a soft, smooth dough. Rub in 1 tsp oil, cover, and let it rest for 15 minutes.
TIPA slightly soft dough gives pliable rotis that roll without cracking. - prep · ~5 min
Prep the bhurji ingredients.
Finely chop the onion, tomato, and green chili. Grate the ginger, chop the coriander leaves, and crack the eggs into a bowl.
- mix · ~1 min
Beat the eggs with seasoning.
Add the remaining salt, black pepper, turmeric powder, red chili powder, cumin powder, and garam masala to the eggs. Beat until well mixed.
- saute · ~9 min
Cook the masala base.
1.Heat 2 tsp oil in a pan over medium heat.2.Add onion and cook until soft and lightly golden, 4 to 5 minutes.3.Add green chili and ginger, and sauté for 30 seconds.4.Add tomato and cook until soft and the mixture looks jammy, 3 to 4 minutes.TIPCook the tomatoes down well so the bhurji stays flavorful and not watery. - saute · ~4 min
Make the anda bhurji.
Pour the beaten eggs into the pan and cook on low to medium heat, stirring gently until soft curds form and the eggs are just set. Mix in 2 tbsp coriander leaves and lemon juice, then take off the heat.
TIPStop cooking while the eggs still look soft; they firm up a little more from residual heat. - prep · ~5 min
Divide and shape the rotis.
Divide the rested dough into 4 equal balls. Roll each one into a thin round roti.
- fry · ~6 min
Cook the rotis.
1.Heat a tawa or flat pan over medium heat.2.Cook one rolled roti until light bubbles appear, about 30 seconds.3.Flip and cook the other side for 30 to 40 seconds.4.Brush lightly with the remaining oil and cook both sides until small brown spots appear.TIPKeep the rotis soft, not crisp, so they wrap neatly around the filling. - assemble · ~3 min
Fill and roll them up.
Place one roti on a plate, add a quarter of the anda bhurji down the center, and sprinkle a little remaining coriander leaves on top. Roll tightly and repeat with the remaining rotis and filling.
- serve
Serve the anda bhurji rolls hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the tomato masala until it looks jammy and leaves the pan slightly, or the bhurji can turn wet inside the roll.
- 2Keep the egg on low to medium heat and stop stirring when soft curds form; overcooked bhurji turns dry and crumbly.
- 3Roll the rotis thin and cook only until spotted, not crisp, so they stay flexible when wrapped.
- 4Let the dough rest the full 15 minutes so the whole wheat rotis roll out easier and do not shrink back.
- 5Assemble just before serving for the best texture; packed too early, steam from the bhurji can soften the roti too much.
- 6If making ahead, store rotis and bhurji separately and reheat gently before rolling to avoid soggy wraps.
Adapt it for your goals.
Cheese
Add a little grated cheese while the bhurji is still hot for a richer, more indulgent roll that kids usually love.
high proteinHigh-protein
Use extra eggs and make slightly smaller rotis for a more filling roll with a higher egg-to-bread ratio.
low oilLow-oil
Dry-roast the rotis and use a nonstick pan for the bhurji to cut back on oil while keeping the same spices.
extra spicyExtra-spicy
Increase green chili and red chili powder for a sharper roadside-style heat that pairs well with the lemon finish.
Why this is on our healthy list.
Good Protein Base
Eggs make these rolls satisfying and help turn the dish into a filling breakfast, lunch, or light dinner.
Whole Wheat Goodness
The rotis use whole wheat flour, which adds more fiber and a steadier, more wholesome base than refined wraps.
Vegetable-Packed Filling
Onion, tomato, green chili, ginger, and coriander add flavor along with useful plant compounds and freshness.
Frequently asked questions
Yes. Warm them just enough to soften, then fill and roll immediately so they stay pliable and do not crack.
