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| Anda Bhurji Wraps/ Scrambled Eggs Wrap ~Indian style |
The doctor has suggested that I serve my girls more protein. Being vegetarian at home I depend on daals and sprouts as the main source of protein.
The girls
have learnt to shut me off when I am telling them to eat daal, usal which I
cook in generally like here but these options here , here , here or here I forget many times. Missal is
also something they are not too keen on these days. So I have to rack my
brains.
The other
day the younger one and I went to CCD and we had 2 wraps. One was chicken and
the other was egg wrap. She choose chicken but preferred my egg wrap, did I
have to think?
After two
weeks, yes else it would be" we ate this just now", I made the Anda Bhurji Wrap.
Next time I plan to add some veggies in the bhurji. This wrap is ideal for Tiffin box and "I am
hungry but want something different snack."
There is a
lot of confusion if egg bhurji is same as Akuri from the Parsi cuisine or
scrambled eggs. There is a vast difference between the three. I realise I do
not have these everyday dishes posted will rectify asap.
Bhurji or
anda bhurji, egg khagina
as it is called in Pakistan is very simple dish. In fact my hubby and I used to
always wait to see if we had omelette or bhurji when we were newly
married. We used to say an omelette that
did not come out from the pan easily was made bhurji. :D
In case you do not eat eggs make it with paneer I promise its just as yummy.
To make Anda bhurji wrap you will need
Anda Bhurji Wraps/ Scrambled Eggs Wrap ~Indian style
For the wraps:
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| Anda Bhurji Wraps/ Scrambled Eggs Wrap ~Indian style |
- 3 whole wheat chapattis
- 3 slices cheese slices
- Tomato sauce, to taste
- Spring onion to garnish
For
Egg Bhurji:
- 2 eggs
- 2 onions, finely chopped
- 1 green chillies or as per taste
- 1 inch ginger, finely chopped
- 1 tsp coriander leaves, chopped
- 2 Tbsp vegetable oil
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- Pav bhaji masala (as per taste)
- Pinch of hing
- Salt as per taste
Method:
Let's make Anda Bhurji first...
- Whisk the eggs gently with a spoon and set aside.
- In a non-stick heat oil add onions, hing, green chillies, and ginger to it. Sauté.
- Add pav bhaji masala, red chilli powder, turmeric powder and salt.
- Now add the eggs and keep whisking them until cooked.
- Garnish with the rest of coriander leaves.
- Divide in 3 portions.
To assemble the wraps...
- On a plate lay the chapatti spread and lay the cheese slice.
- Add a portion on leaving about a quarter of the chapatti free.
- Dot with sauce. (Since Akanksha smothers hers with sauce this has a lot more sauce that I will like to add.)
- Fold the quarter over the filling and roll the chapati in a tight roll.
- Serve.
Note:
You can use a Pita bread in place of chapati.
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