Anda Bhurji Rumali Roti Wrap

1. 1
   prep

   Chop the vegetables.

   1.Finely chop 2 medium onions and 2 medium tomatoes.

   2.Finely chop 2 green chilies, a 1-inch piece of ginger, and 4 garlic cloves.

   3.Chop the coriander leaves for garnish.
2. 2
   mix

   Beat the eggs.

   Crack 6 eggs into a bowl. Add 1 pinch of turmeric powder and 1 pinch of salt. Whisk well until light and frothy.

   TIPWhisking in a pinch of salt and turmeric before cooking creates a uniform golden color and seasons the eggs evenly.
3. 3
   saute · ~8 min

   Cook the onion mixture.

   1.Heat 2 tbsp oil and 1 tbsp butter in a non-stick pan over medium heat.

   2.Add chopped ginger and garlic, sauté for 30 seconds until fragrant.

   3.Add chopped onions and green chilies, cook until translucent (3-4 min).

   4.Add the tomatoes and cook until soft and mushy (3-5 min).
4. 4
   saute · ~1 min

   Bloom the spices.

   1.Add 1 tsp coriander powder, 1 pinch red chili powder, 1 pinch cumin powder, and 0.25 tsp salt.

   2.Sauté the spices with the onion-tomato mixture for 1 minute until the raw smell disappears.

   TIPKeep the heat medium-low so the ground spices don't burn and turn bitter.
5. 5
   fry · ~3 min

   Scramble the eggs.

   1.Pour the beaten eggs into the pan.

   2.Let them set slightly for 15 seconds, then start scrambling.

   3.Cook, stirring continuously, until the eggs are just set but still soft and moist (2-3 min).

   TIPAvoid overcooking the eggs. They should be soft and creamy, not dry and rubbery.
6. 6
   garnish

   Finish the bhurji.

   1.Turn off the heat. Sprinkle 1 pinch garam masala, chopped coriander leaves, and 1 tsp lemon juice.

   2.Mix gently and check for seasoning.
7. 7
   fry · ~2 min

   Warm the rumali rotis.

   1.Heat a clean tawa or flat griddle over medium heat.

   2.Warm each rumali roti for 15-20 seconds on each side until pliable.

   TIPDo not let the roti get crispy. Cover it with a clean kitchen towel immediately to keep it soft.
8. 8
   assemble

   Assemble the wrap.

   1.Place a warm rumali roti on a flat surface.

   2.Spoon a generous portion of the egg bhurji in a line across the center.

   3.Fold the bottom edge over the filling, then roll tightly into a cylindrical wrap.

   4.Repeat with the remaining rotis and filling.

   TIPFor extra flavor, spread a thin layer of mint chutney or ketchup on the roti before adding the bhurji.
9. 9
   serve

   Serve immediately.

   Slice each wrap in half diagonally and serve hot with extra lemon wedges or a side of green chutney.

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