PREPARATION

1. In a mixing bowl, add 150 grams all purpose flour, 1/2 teaspoon salt, 1 teaspoon carom seeds, 1 tablespoon ghee and 80 milliliters water.
2. Mix all the ingredients well to knead a soft dough.
3. Rest it for 20 minutes.
4. In an another mixing bowl, add 1 teaspoon oregano, 1/2 teaspoon red chilli, 1/4 teaspoon cinnamon powder, 1/4 teaspoon black pepper, 1/4 teaspoon black salt, 1 teaspoon powdered sugar, 1/4 teaspoon dry ginger powder, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/2 teaspoon paprika and 1 teaspoon onion powder.
5. Mix all the spices well.
6. Now, add 100 grams mayonnaise and mix again. Keep aside.
7. Heat 1 1/2 tablespoons ghee in a pan, add 1 teaspoon cumin and mix till golden brown.
8. Now, add 1 teaspoon green chilli, 1 1/2 teaspoons ginger garlic paste and mix again.
9. Then, add 100 grams onion, 2 tablespoons capsicum and sauté for 2-3 minutes.
10. Add, 120 grams tomato and mix again.
11. Cook for 5-7 minutes on moderate heat.
12. Add 1/4 teaspoon turmeric and give it a nice stir.
13. Now, add 1/2 teaspoon salt, 1/4 teaspoon garam masala, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder and stir again.
14. Then, add 200 milliliters water and mix well.
15. Add 3 eggs and cook for 4-5 minutes.
16. Remove the pan from heat and keep it aside.
17. Now, knead the dough again after resting and divide it equally in small roundels.
18. Flatten the dough ball and roll into a chapati.
19. Apply some ghee over it, make a small ball by folding it. (See video)
20. Now, dust some all purpose flour over it and roll it into a thick paratha.
21. Heat place it in a pan and cook paratha on both the sides by applying some ghee until crisp and golden brown.
22. Remove from the pan and keep aside.
23. In a mixing bowl, add 2 eggs, 1/8 teaspoon salt, 1/8 teaspoon black pepper and whisk well.
24. Now, heat oil in a pan and pour the egg mixture.
25. Place the cooked chapati over it and cook on both sides for 2-3 minutes.
26. Remove the pan from heat. Keep aside.
27. Now, spread prepared mayonnaise over the egg chapati and add prepared Egg bhurji on it.
28. Top it with 50 grams chopped onions and 2 tablespoons freshly chopped coriander.
29. Fold the paratha in half and gently press it.
30. Heat ghee in a grill pan, place paratha in it.
31. Apply some ghee over it and grill on both the sides until grill marks appear.
32. Now, cut into 2 pieces and add the bhurji wrap in a serving dish.
33. Serve hot with peri peri mayonnaise dip or any dip of your choice.