This recipe was inspired by the power of Instagram and has straight up become an obsession. This is half of what I’ve eaten in the last week, and I’m super bummed that I’m now out of wraps. I may just have to go to the store this afternoon for a resupply.
My version of this recipe is a blend of a Kolkata Egg Wrap posted by @playfulcooking and a good excuse to grab some of the ingredients for a Mumbai Street Sandwich posted one many forms by @saffrontrail. (Sidebar: if you love Indian food and beautiful photography, follow these ladies. They make some really inspiring dishes).
I took the eggy wrap constrict from one and just happened to run across a jar of Bombay Sandwich Sauce (a spicy mint chutney) in my local grocery, and bam. This lovely concoction that I currently can’t get enough of.
(lacto ovo) vegetarian
Indian Eggy Wrap
1 Chapati or paratha (fresh would obvs be best, but I happened to run across a whole wheat Chapati by Mission, and it wasn’t half bad) per sandwich
1-2 eggs per sandwich
A few thin slices cucumber per sandwich
A few thin strands of scallion per sandwich
2 tsp. – 1 Tbsp. Bombay Sandwich Sauce or mint chutney per sandwich
Salt & pepper
1 tsp. butter
Heat a small pan (roughly the same size as your bread) over medium heat. Add the butter and melt.
While the butter is melting, scramble the egg(s). If you are making more than 1 sandwich, make each batch separately.
Pour the egg into the pan, swirling to the edges to form a thin pancake. Season with salt and pepper and cook until solid on the bottom and still wet on top.
Nestle the chapati on top of the egg, pushing gently down to glue together.
While the egg fully cooks, slice the cucumber as thin as possible.
When the chapati starts puffing up a bit in the center, it’s time to flip. Flip carefully.
Back to finishing the cucumber and slicing the scallion thinly (I like mine lengthwise, but this is kind of a pain. You do you.).
Add a few cucumber strips and scallions down just to the side of the middle of the pancake. Drizzle your desired amount of sauce. Fold one side over to form a quesadilla-looking sandwich. Smash down with your spatula so it stays closed. Let cook another minute or so if the flipped side of the chapati doesn’t look burnt.
Best enjoyed wrapped in a paper towel to catch the sauce that will inevitably shoot out the end.