Anda Bhurji Rumali Roti Wrap
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
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Rumali Roti Dough
- b.In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and 0.5 tsp salt.
- c.Add 1 tbsp of vegetable oil and mix with your fingertips until the mixture resembles coarse crumbs.
- d.Gradually pour in the warm milk, kneading continuously for 10-12 minutes to form a very soft, smooth, and elastic dough. It should be softer than regular chapati dough.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes. This is crucial for elasticity.
- 2
Step 2
- a.Cook the Anda Bhurji Filling
- b.In a separate bowl, crack the 8 eggs, add a pinch of salt, and whisk lightly until just combined. Do not over-whisk.
- c.Heat 3 tbsp of oil in a non-stick pan or kadai over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they turn soft and translucent.
- d.Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw smell disappears.
- e.Stir in the chopped tomatoes and cook for 5-6 minutes, until they become soft and mushy, and oil starts to separate from the masala.
- f.Add the turmeric powder, red chili powder, and 1.25 tsp of salt. Cook the spices for 1 minute, stirring constantly.
- g.Reduce the heat to low, pour in the whisked eggs, and stir gently and continuously. Scramble for 2-3 minutes until the eggs are just cooked but still moist and creamy.
- h.Turn off the heat. Sprinkle with garam masala and chopped coriander leaves, and give it a final mix. Set aside and keep warm.
- 3
Step 3
- a.Cook the Rumali Roti
- b.Place a large kadai or wok upside down on your stove over high heat. Let it become very hot. You can also use a convex tawa.
- c.Divide the rested dough into 4 equal-sized balls.
- d.Generously dust a clean work surface with flour. Take one dough ball and roll it out as thinly as possible, aiming for a large, almost transparent circle.
- e.Carefully lift the thin roti. You can gently stretch it further over your knuckles. Place it onto the hot inverted kadai.
- f.Cook for about 30-40 seconds, or until small bubbles appear. Using tongs, flip the roti and cook the other side for another 30 seconds. The roti should be cooked but remain soft.
- g.Remove the roti from the heat, fold it into a quarter, and immediately place it in a cloth-lined container or casserole to keep it soft. Repeat for the remaining dough balls.
- 4
Step 4
- a.Assemble the Wraps
- b.Lay a warm rumali roti flat on a serving plate.
- c.If using, spread about 1 tbsp of mint chutney evenly over the surface.
- d.Spoon one-fourth of the prepared anda bhurji along the center of the roti.
- e.Top with a sprinkle of raw sliced onions for a crunchy texture.
- f.Fold the bottom edge up, then fold in the sides, and roll it up tightly to form a secure wrap.
- g.Serve immediately while the wrap is hot and the roti is soft.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the softest rumali roti, ensure your dough is very soft and well-rested for at least 30 minutes.
- 2Do not overcook the anda bhurji. Keep it slightly moist as it will continue to cook in its own heat.
- 3The inverted kadai or tawa must be extremely hot to cook the roti quickly, preventing it from becoming crisp.
- 4Always keep cooked rumali rotis covered with a clean kitchen towel to trap steam and maintain their signature softness.
- 5For a richer bhurji, you can add a tablespoon of fresh cream (malai) or a knob of butter at the end of cooking.
- 6If you find it difficult to roll the roti very thin, you can place the dough ball between two sheets of greased plastic and then roll.
Adapt it for your goals.
Vegetarian
Replace the eggs with 300g of crumbled paneer to make a delicious Paneer Bhurji Wrap.
CheesyCheesy
Add 1/2 cup of grated mozzarella or cheddar cheese to the bhurji just before turning off the heat for a gooey, cheesy version.
SpicySpicy
For an extra kick, add 1 tsp of Schezwan sauce or a finely chopped bird's eye chili to the bhurji masala.
HealthierHealthier
Make the rumali roti using only whole wheat flour (atta). The texture will be slightly denser but it will be higher in fiber.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids required for muscle repair, growth, and overall body function.
Sustained Energy Release
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.
Rich in Vitamins and Minerals
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.
Frequently asked questions
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.