Punjabi Masala Egg Tikka Wrap Recipe

About this recipe

Punjabi Masala Egg Tikka Wrap combines the robust flavors of Indian spices with the richness of perfectly cooked eggs, wrapped in warm, soft flatbreads for a satisfying breakfast. The eggs are marinated in a medium-spiced tikka masala with yogurt and aromatic spices, then cooked until golden. The filling is complemented with fresh vegetables and a creamy mint-coriander chutney, making it a wholesome and balanced dish for the whole family.

Ingredients

• 6 pcs White Eggs
• 200 g Dahi
• 200 ml Mustard Oil
• 200G Adrak Lasun Paste (200g)
• 500 g Onion
• 500 g Tomato - Hybrid
• 1Bunch Pudina
• 100 g Coriander Leaves
• medium Chilli Green Long
• - Tortilla Wraps
• 50g Everest Garam Masala
• 100 g Jeera Powder
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the eggs for 8-10 minutes until hard-boiled, then peel and set aside.
2. 2. Prepare the marinade by mixing yogurt, mustard oil, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, lemon juice, and salt in a bowl.
3. 3. Coat the boiled eggs in the marinade and let them rest for 15 minutes to absorb the flavors.
4. 4. Heat a non-stick pan or grill on medium heat and cook the marinated eggs until golden and slightly charred, about 5-7 minutes.
5. 5. Blend mint leaves, coriander leaves, green chili, and a pinch of salt into a smooth chutney using a food processor.
6. 6. Warm the whole wheat flatbreads on a skillet for 1-2 minutes per side.
7. 7. Assemble the wraps by placing sliced onion and tomato on the flatbreads, adding the cooked eggs, and drizzling mint-coriander chutney on top.
8. 8. Roll the flatbreads tightly to form wraps, and serve warm.