Tangy Chettinad Egg Curry Wrap Recipe

About this recipe

Tangy Chettinad Egg Curry Wrap combines the robust flavors of South Indian Chettinad cuisine with a modern twist by wrapping the rich, spiced egg curry in soft flatbreads. Perfect for a hearty breakfast, this dish balances the warmth of aromatic spices with the tanginess of tomato and yogurt, offering a satisfying meal to kick-start your day. The eggs provide a protein-packed centerpiece, while the blend of spices ensures a medium heat level suitable for a family meal. Wrapped in whole wheat flatbreads, this dish is wholesome, filling, and perfect for sedentary lifestyles aiming for balanced nutrition.

Ingredients

• 6 pcs White Eggs
• - Switz Puff Dough Paratha
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 g Dahi
• 1 liter Sunflower Oil
• - Red Chilli Powder
• 20 g Turmeric Powder
• 100 g Curry Leaves
• 100 g Coriander Leaves
• 200G Adrak Lasun Paste (200g)
• 100 g Salt
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat 2 tablespoons of cooking oil in a pan over medium heat. Add mustard seeds and let them splutter, then toss in the curry leaves.
2. 2. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until aromatic.
3. 3. Add the chopped tomatoes and cook until they soften and the oil begins to separate. Mix in turmeric powder, red chili powder, Chettinad masala powder, and salt.
4. 4. Lower the heat and stir in the yogurt, ensuring it is well combined with the spices. Simmer for 2-3 minutes to develop the flavors.
5. 5. Add the boiled and peeled eggs to the curry, gently coating them with the sauce. Let it simmer for 5 minutes to allow the eggs to absorb the flavors.
6. 6. Warm the whole wheat flatbreads on a skillet and place one flatbread on a plate. Spoon some egg curry into the center, sprinkle with chopped coriander leaves, and fold into a wrap.
7. 7. Repeat with the remaining flatbreads and serve warm for a delicious and filling breakfast.