How to make Tofu Bhurji Wrap with Pickled Veggies -

Tofu as is well known is a rich source of proteins and vegetables are full of vitamins so when you combine them to make a tasty wrap it is bound to be high in nutrition

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : split green gram with skin (chilkewali moong dal) (छिलके वाली मूंगदाल), Turmeric powder (हल्दी का पावडर)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Tofu Bhurji Wrap with Pickled Veggies checkout Rayalseema Pesarettu, Moong Dal Waffle . You can also find more Snacks and Starters recipes like Stuffed Poppadums Onion Uttapam - SK Khazan Dragon Seafood Rolls Sizzling Fruits With Mixed Fruit Sauce

Tofu Bhurji Wrap with Pickled Veggies

Tofu Bhurji Wrap with Pickled Veggies Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 7-8 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tofu Bhurji Wrap with Pickled Veggies Recipe

  • split green gram with skin (chilkewali moong dal) , soaked for 6-8 hours and drained 1 cup

  • Turmeric powder 1/4 teaspoon

  • Green chillies 2

  • Salt to taste

  • Oil for greasi for drizzling

  • Tofu bhurji

  • Silken tofu 200 grams

  • Oil 1 tablespoon

  • Onion , finely chopped 1 medium

  • Tomato , finely chopped 1 small

  • Cumin seeds 1 teaspoon

  • Green chillies , finely chopped 1-2

  • Turmeric powder 1/4 tablespoon

  • Red chilli powder 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Fresh coriander leaves , finely chopped 1 tablespoon

  • Salt to taste

  • Pickled vegetables

  • Vinegar 1 cup

  • Sea salt 1 teaspoon

  • Sugar 1 tablespoon

  • Carrot , peeled and cut into sticks 1 medium

  • Beetroot , peeled and cut into sticks 1 medium

  • Cucumber , peeled and cut into sticks 1 medium


Step 1

To make pickled vegetables, heat a non-stick sauce pan, add vinegar, 1 cup water, salt and sugar and bring the mixture to a boil

Step 2

Meanwhile put drained green gram in a grinder jar, add turmeric powder, broken green chillies, salt and some water and grind to a smooth and semi-thick batter. Transfer into a bowl.

Step 3

Add carrot, beetroot and cucumber to the vinegar mixture, remove the pan from heat and set aside.

Step 4

To make the bhurji, heat oil in another non-stick pan, add onion, tomato, cumin seeds and green chillies and sauté well.

Step 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.

Step 6

Add tofu to the onion tomato mixture and scramble it well, add turmeric powder, red chilli powder and asafoetida and mix well

Step 7

Add coriander leaves and salt, mix well and remove it from heat.

Step 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.

Step 9

Pack them in the tiffin box with pickled vegetables.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.