Tandoori Masala Egg Roll Recipe

About this recipe

The Tandoori Masala Egg Roll is a delightful breakfast recipe that combines the rich flavors of Indian spices with the protein-packed goodness of eggs. Wrapped in a soft, golden paratha and infused with aromatic tandoori masala, this dish is perfect for kickstarting your day with a balanced, flavorful meal. The eggs are cooked to perfection with a medley of onions, tomatoes, and spices, ensuring every bite is bursting with flavor. Ideal for moderate activity levels and weight loss goals, this recipe offers a satisfying yet light meal that is easy to prepare and enjoy. Serve with a side of mint chutney or a fresh salad for an authentic Indian breakfast experience.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 250g Green Chilli
• - Tandoori Seasoning 50g
• 100 g Coriander Leaves
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• 250 ml Lemon Juice Concentrate
• 100 g Salt

Instructions

1. 1. Heat oil in a pan over medium heat and sauté the chopped onions until translucent, about 3-4 minutes.
2. 2. Add the chopped tomato and green chili to the pan, cooking until the tomatoes soften and the mixture thickens slightly, around 5 minutes.
3. 3. Stir in the tandoori masala powder, turmeric powder, red chili powder, and salt, mixing well to combine the flavors.
4. 4. Crack the eggs into a bowl, whisk until smooth, and pour them into the pan. Cook gently while stirring until the eggs are scrambled but moist, about 3-4 minutes.
5. 5. Sprinkle fresh coriander leaves and a dash of lemon juice over the scrambled eggs for a fresh, tangy finish.
6. 6. Warm the parathas on a flat skillet or tawa until soft and pliable, about 1-2 minutes per side.
7. 7. Place the scrambled egg mixture onto each paratha, roll tightly, and secure with foil or parchment paper if needed.
8. 8. Serve hot with mint chutney or a fresh salad for a complete meal.