Spicy Tandoori Egg Wraps With Mint Chutney Recipe

Indian cuisine · 237 calories

Spicy Tandoori Egg Wraps with Mint Chutney recipe

About this recipe

Spicy Tandoori Egg Wraps with Mint Chutney is a delightful Indian-inspired dinner that combines smoky tandoori-spiced eggs with soft rice wraps and refreshing mint chutney. Perfect for busy evenings, this dish is quick to prepare and bursting with bold flavors. The tandoori masala lends a smoky, spicy aroma to the eggs, while the chutney adds a cool and vibrant touch. Each bite delivers balanced nutrition, with 18g of protein to fuel your recovery and energy-rich carbohydrates to keep you going. Crafting the wraps from rice flour ensures a gluten-free alternative that's both tender and satisfying. Whether you're looking for a high-protein meal or simply craving something unique, these wraps offer a comforting and nourishing experience. Serve them warm with extra chutney on the side for a complete meal that’s sure to impress!

Ingredients

  • 1 pack (6 pcs) Fresh White Eggs
  • 1 Bunch Mint Leaves (Pudina)
  • - Tortilla Wraps
  • 20 g Turmeric Powder
  • Pcs Droetker Tandoori Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 110 g Unpeeled Garlic Cloves
  • 250 ml Keya Lemon Juice
  • 100 g Milky Mist Skyr High Protein Plain Yogurt

Instructions

  1. 1. Whisk eggs with turmeric powder, tandoori masala, and salt in a bowl until frothy.
  2. 2. Heat 1 tbsp of oil in a non-stick pan and pour the egg mixture to make thin omelets. Cook both sides until golden and set aside.
  3. 3. In a separate bowl, mix rice flour with water and salt to create a smooth batter for wraps.
  4. 4. Grease a tawa with oil and pour the batter to make thin flatbreads. Cook on both sides until firm and slightly crisp.
  5. 5. Blend mint leaves, coriander leaves, green chilies, garlic, lemon juice, and yogurt into a smooth chutney.
  6. 6. Lay each rice flour wrap flat and place a tandoori omelet on top.
  7. 7. Spread a generous amount of mint chutney over the omelet and gently roll the wrap.
  8. 8. Repeat for all wraps and serve warm with extra chutney on the side.