Egg Bhurji Roll

Name: Egg Bhurji Roll
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup whole wheat flour (for paratha dough); 0.5 tsp salt (for dough and bhurji); 2 tbsp oil (for dough and rolling); 0 water (for kneading); 2 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 6 pcs eggs (beaten); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.6/5(98)

TASTE SCORE

9/10

Warm, flaky parathas wrapped around spicy scrambled eggs with onions, tomatoes, and a squeeze of lemon. This popular Indian street-style roll is filling, quick to make, and great for breakfast, lunch, or an easy dinner.

PREP

15m

COOK

20m

SERVES

1 PIECE

414 cal

SERVINGS

METHOD · 8 STEPS

knead · ~20 min
Knead the dough.
Mix whole wheat flour, 1 pinch of salt, and 1 tbsp oil in a bowl. Add water little by little and knead into a soft, smooth dough. Cover and rest for 15 minutes.
TIPA soft dough makes the parathas easier to roll and keeps the roll tender.
prep · ~5 min
Prepare the bhurji ingredients.
1.Finely chop 2 medium onions, green chilies, ginger, and 2 tomatoes.
2.Slice 1 small onion thinly for the roll filling.
3.Beat the eggs in a bowl until smooth.
4.Chop the coriander leaves and keep the lemon juice ready.
saute · ~10 min
Cook the masala base.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add chopped onions, green chilies, and ginger. Cook until the onions soften and turn light golden, 4 to 5 minutes.
3.Add tomatoes, turmeric powder, red chili powder, coriander powder, and the remaining salt.
4.Cook until the tomatoes break down and the masala looks thick, 4 to 5 minutes.
TIPCook the tomatoes well so the bhurji stays flavorful and not watery.
saute · ~4 min
Make the egg bhurji.
Pour the beaten eggs into the pan and cook on medium-low heat, stirring gently until softly scrambled and just set. Turn off the heat, then mix in coriander leaves and lemon juice.
TIPDo not overcook the eggs or the filling will turn dry inside the roll.
rest · ~2 min
Divide the dough.
Divide the rested dough into 4 equal balls and keep them covered so they do not dry out.
fry · ~12 min
Cook the parathas.
1.Roll each dough ball into a medium round paratha.
2.Heat a tawa or skillet over medium heat and place one paratha on it.
3.Cook until light bubbles appear, then flip and drizzle a little oil around the edges.
4.Cook both sides until golden spots appear and the paratha is cooked through. Repeat with the remaining dough and oil.
TIPKeep the heat medium so the parathas cook through before the outside gets too dark.
assemble · ~3 min
Assemble the rolls.
1.Place one hot paratha on a plate.
2.Spread one-quarter of the egg bhurji in the center.
3.Top with a little sliced onion.
4.Roll tightly and repeat with the remaining parathas and filling.
serve
Serve the Egg Bhurji Roll hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Resting the dough the full 15 minutes helps the whole wheat parathas roll out without shrinking back.
2
Cook the tomato masala until the oil starts to separate slightly; that keeps the bhurji flavorful instead of wet.
3
Use medium-low heat for the eggs and stop when they are just set, since they keep cooking from residual heat.
4
Assemble the rolls with hot parathas so they stay flexible and wrap tightly without cracking.
5
If packing for later, keep the sliced onion separate and add it just before eating so the roll does not turn soggy.
6
You can make the dough and bhurji ahead, then reheat the bhurji gently before rolling to avoid overcooked eggs.

RECIPE VARIATIONS