Tangy Masala Egg Parantha Wrap Recipe

About this recipe

Tangy Masala Egg Parantha Wrap is a wholesome breakfast option that combines the rich flavors of Indian spices with the comforting warmth of a soft parantha. Filled with spiced scrambled eggs, fresh vegetables, and a tangy yogurt-mint chutney, this meal is both satisfying and nutritious. Perfectly balanced in spice and texture, it offers a delightful start to your day while being easy to prepare and assemble. This dish is designed to suit a sedentary lifestyle with moderate calorie content while maintaining a medium spice level for a flavorful yet gentle kick.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 g Dahi
• 1Bunch Pudina
• 200 ml Mustard Oil
• 100 g Lemon
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, whisk the eggs with turmeric powder, red chili powder, and salt until well combined.
2. 2. Heat 1 tbsp oil in a non-stick pan over medium heat. Sauté the chopped onion and green chili until soft and translucent, then add the tomato and cook until the mixture thickens.
3. 3. Pour the whisked eggs into the pan and cook while stirring gently to scramble. Add garam masala and coriander leaves, then cook until the eggs are fully set but still soft. Remove from heat and set aside.
4. 4. In a small bowl, mix yogurt, mint leaves, cumin powder, and lemon juice to make a tangy chutney. Adjust salt as needed.
5. 5. Warm the paranthas on a hot tawa or skillet for 30 seconds on each side until pliable and slightly crisp.
6. 6. Spread a spoonful of the yogurt chutney on each parantha, then layer with the spiced scrambled eggs and roll tightly into wraps.
7. 7. Serve the wraps warm with additional chutney on the side if desired.