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Spicy, savory Indian scrambled eggs, packed with onions, tomatoes, and fragrant spices, all wrapped up in a super-soft, paper-thin rumali roti. It's a popular street food that makes for a quick, delicious, and filling meal, perfect for any time of the day.
For 4 servings
Prepare the Rumali Roti Dough
Cook the Anda Bhurji Filling
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Spicy, savory Indian scrambled eggs, packed with onions, tomatoes, and fragrant spices, all wrapped up in a super-soft, paper-thin rumali roti. It's a popular street food that makes for a quick, delicious, and filling meal, perfect for any time of the day.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 483.83 calories per serving with 23.1g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack or dinner.
Cook the Rumali Roti
Assemble the Wraps
Replace the eggs with 300g of crumbled paneer to make a delicious Paneer Bhurji Wrap.
Add 1/2 cup of grated mozzarella or cheddar cheese to the bhurji just before turning off the heat for a gooey, cheesy version.
For an extra kick, add 1 tsp of Schezwan sauce or a finely chopped bird's eye chili to the bhurji masala.
Make the rumali roti using only whole wheat flour (atta). The texture will be slightly denser but it will be higher in fiber.
Eggs are a complete protein source, providing all the essential amino acids required for muscle repair, growth, and overall body function.
The combination of complex carbohydrates from the roti and protein and fats from the egg filling provides a steady release of energy, keeping you full and energized for longer.
This wrap is a good source of essential nutrients. Eggs provide Vitamin D, B12, and selenium, while onions and tomatoes contribute Vitamins A, C, and antioxidants.
One wrap contains approximately 550-600 calories, making it a substantial and filling meal. The exact count can vary based on the amount of oil and other ingredients used.
It can be a balanced meal. It's an excellent source of protein from eggs. The roti provides carbohydrates for energy. To make it healthier, you can use less oil for the bhurji and use a higher proportion of whole wheat flour for the roti.
Yes, you can. While an inverted kadai provides the ideal convex surface, a large inverted wok works well too. In a pinch, you can use a very large, flat tawa, but it might be harder to get the classic soft texture.
To increase the spice level, you can add more finely chopped green chilies along with the onions, or increase the amount of red chili powder. A pinch of black pepper powder can also add a different kind of heat.
Yes, you can make the anda bhurji filling ahead of time and store it in an airtight container in the refrigerator for up to 2 days. However, rumali rotis are best made fresh as they tend to dry out upon reheating. You can prepare the dough in advance and keep it refrigerated.
If you're short on time, you can use regular chapatis, parathas, or even large store-bought tortillas or flour wraps as a substitute for rumali roti.