Masala Egg Wrap With Mint Chutney Recipe

Indian cuisine · 324 calories

About this recipe

Start your day with a delicious and high-protein Masala Egg Wrap paired with refreshing mint chutney. This Indian-inspired breakfast is a perfect blend of spices and textures, combining fluffy egg filling with light, gluten-free rice crepes. The eggs, seasoned with turmeric, cumin, and chili powder, are cooked to perfection and rolled into wraps that are easy to eat. Mint chutney adds a vibrant touch, offering a cool and tangy contrast to the warm, spiced wrap. The preparation is straightforward and enjoyable, making it perfect for a leisurely morning or a quick meal. Packed with protein and essential nutrients, this dish will fuel your day while satisfying your taste buds. Pair it with a hot cup of tea or coffee for a complete breakfast experience.

Ingredients

  • Pcs Egg Loose
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 Bunch Mint Leaves (Pudina)
  • 100 g Garlic - Single Clove
  • 50 g Everest Cumin Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

  1. 1. Crack the eggs into a bowl and whisk them until fully combined and frothy.
  2. 2. Finely chop the onion, tomato, green chilies, and coriander leaves, and add them to the egg mixture.
  3. 3. Stir in cumin powder, turmeric powder, red chili powder, and salt into the egg mixture for seasoning.
  4. 4. In a separate bowl, mix rice flour with water to form a smooth, lump-free batter.
  5. 5. Heat a non-stick pan, add a tablespoon of oil, and pour a ladle of the rice flour batter to form a thin crepe.
  6. 6. Cook the crepe for 2 minutes on each side until lightly golden, then remove and set aside.
  7. 7. In the same pan, add another tablespoon of oil and pour half the egg mixture onto the pan.
  8. 8. Cook the egg mixture on medium heat until set, gently flipping to cook evenly on both sides.
  9. 9. Place the cooked egg filling onto the rice flour crepe and roll it tightly into a wrap.
  10. 10. For the chutney, blend the mint leaves, garlic, a pinch of salt, and a splash of water into a smooth paste.
  11. 11. Serve the egg wrap warm with a side of mint chutney for dipping or drizzling.