Tofu Bhurji Wrap with Pickled Veggies

Ingredients 

• 1 cup split green gram with skin (chilkewali moong dal), soaked for 6-8 hours and drained
• ¼ teaspoon turmeric powder
• 2 green chillies
• Salt to taste 
• Oil for greasing and drizzling 
  Tofu Bhurji
• 200 grams silken tofu
• 1 tablespoon oil
• 1 medium onion, finely chopped
• 1 small tomato, finely chopped
• 1 teaspoon cumin seeds
• 1-2 green chillies, finely chopped
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon asafoetida
• 1 tablespoon finely chopped fresh coriander leaves 
• Salt to taste
  Pickled Vegetables
• 1 cup vinegar
• 1 tablespoon sea salt
• 1 tablespoon sugar
• 1 medium carrot, cut into sticks
• 1 medium beetroot, cut into sticks
• 1 medium cucumber, peeled and cut into sticks

Method

1. For pickled vegetables, heat a non-stick sauce pan, add vinegar, 1 cup water, salt and sugar and bring the mixture to a boil
2. Grind drained green gram  with turmeric powder, broken green chillies, salt and some water to a smooth and semi-thick batter. Transfer into a bowl.
3. Add carrot, beetroot and cucumber to the vinegar mixture, remove the pan from heat and set aside.
4. To make the bhurji, heat oil in another non-stick pan, add onion, tomato, cumin seeds and green chillies and sauté well.
5. Heat a little oil in a non-stick tawa, pour some green gram batter and swirl to make cheela. Cook turning sides till evenly done on both sides. Make more cheelas similarly.
6. Add tofu to the onion tomato mixture and scramble it well, add turmeric powder, red chilli powder and asafoetida and mix well
7. Add coriander leaves and salt, mix well and remove it from heat.
8. Place each cheela on the work table, keep a spoonful of tofu bhurji in the center and fold the edges from all the sides and secure it with a toothpick.
9. Pack them in the tiffin box with pickled vegetables.