Spicy Egg Keema Wraps Recipe

Indian cuisine · 330 calories

About this recipe

Start your day with Spicy Egg Keema Wraps, a delicious and hearty Indian breakfast option. This dish combines scrambled eggs cooked with aromatic Indian spices like cumin, turmeric, and garam masala, creating a flavorful keema-like filling. The wraps are made from rice flour, ensuring a light yet satisfying texture that beautifully complements the spicy egg filling. Packed with protein, these wraps are perfect for fueling your busy mornings while indulging your taste buds. Cooking them is straightforward, making it a great choice for an intermediate-level cook who enjoys experimenting with spices and textures. Serve them warm with your favorite chutney or a dollop of ketchup for a balanced and vibrant meal that’s sure to brighten your day.

Ingredients

  • 1 pack (6 pcs) Fresh White Eggs
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • - Coriander Powder
  • 200 ml Mustard Oil
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 200 G Rock Salt Powder - Sprinkler 200 G

Instructions

  1. 1. Crack the eggs into a bowl, whisk them until smooth, and set aside.
  2. 2. Heat oil in a pan over medium heat and add cumin seeds; let them sizzle for 30 seconds.
  3. 3. Add chopped onions, garlic, and ginger to the pan; sauté until the onions become translucent.
  4. 4. Stir in the tomatoes and green chilies, cooking until the tomatoes soften and release their juices.
  5. 5. Mix turmeric powder, red chili powder, and garam masala into the pan, cooking for another minute.
  6. 6. Pour the whisked eggs into the pan while stirring constantly to create a scrambled texture.
  7. 7. Cook the eggs until fully set and dry, then season with salt and sprinkle fresh coriander on top.
  8. 8. In a separate bowl, mix rice flour and water to form a smooth batter for wraps.
  9. 9. Heat a non-stick pan over medium heat and pour a ladle of batter, spreading it thinly like a dosa.
  10. 10. Cook the wraps for 2 minutes on each side until lightly golden and set aside.
  11. 11. Place a portion of the egg keema onto each wrap and roll tightly into a wrap.
  12. 12. Serve the spicy egg keema wraps warm with a side of chutney or ketchup.