Mumbai Rolls Recipe

These Indian-inspired brunch wraps are packed with flavour in every bite: spiced potato, crunchy slaw, chilli eggs and fragrant herb chutney. The stuffed wraps are then fried until crisp to finish.

Serves 8 (makes 8) - 25 mins to prepare and 25 mins to cook - 192 calories / serving

3 eggs
¼ tsp mild chilli powder
sunflower oil, for frying
8 mini white tortilla wraps
4 tbsp sweet chilli sauce
For the filling
2 medium potatoes, boiled and mashed
½ tsp ground cumin
½ tsp garam masala
For the slaw
½ carrot, peeled and grated
½ cucumber, deseeded and grated
2 spring onions, finely chopped
¼ white cabbage, finely shredded
pinch of mild chilli powder
1 lime, juiced
For the chutney
30g pack fresh coriander
30g pack fresh mint, leaves only
2 garlic cloves
0.5cm piece ginger, peeled
¼ tsp salt
2 green chillies

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To make the filling, mix the mashed potato with the spices and a pinch of salt. Set aside. In another bowl, mix the slaw ingredients. Season and set aside. In a food processor, blitz the chutney ingredients to a smooth paste, season and set aside.

Whisk the eggs, chilli powder and a pinch of salt in a wide bowl. Heat a large frying pan over a medium heat and add 1 tsp oil. Dip 1 side of each wrap in the egg mix. Fry for 1 min each side until the egg is cooked.

Put a wrap on a plate, egg-side up. Spread with 1 tbsp chutney, 1 tbsp potato filling, some slaw and some chilli sauce, then roll up and secure with a cocktail stick. Add 1 tsp oil to the pan and cook the wrap on both sides over a medium heat until crisp. Repeat with the remaining wraps.

Tip: This recipe is great for using leftover mashed potato. If making your mash from scratch for this recipe - peel and quarter 2 medium potatoes, boil in salted water for 15 mins until tender, then mash.

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