There are times in my life where I wish that I could eat street food from Indian, it just seems so exciting but with my luck I will most likely suffer from Delhi-belly.
A while back I bought Rick Stein’s India’s cookbook, not for the recipes, but mainly for the vibrant, colourful pictures of food and the places in India.
Sometimes if I feel nostalgic, I make a recipe from part of India or that. I came across this recipe and at first, I didn’t really want to make it. The ingredients for each component were a page long and the method and assembly took up two pages, so you can see my hesitation.
Then I threw all caution to the wind and decided to make it.
Of course when my father saw me slicing red onions, he had an opinion about it. He keeps asking me how can anyone like red onions, he hates them. He did tell me, when I make his roll to omit the onion, but you know me. I never listen to him when it comes to dishing up so I added a good helping of the onions on his roll.
The verdict, I loved it and making it was super duper easy. The best part was making the wrap and egg mixture together. I really thought I would mess up that bit, but no such luck, it came out perfect just the way it should.
Ingredients for the beef:
- 500g x beef cubed.
- 6 x cloves garlic, crushed.
- 3 x green chillies, finely chopped.
- Juice of 2 limes.
- 1 x tsp dried chilli flakes.
- 1 x tsp garam masala.
- 1 x tsp coriander powder.
- ½ x tsp salt.
- 1 x tsp chaat masala.
Ingredients for the pickled onions:
- 2 x red onions, thinly sliced.
- 2 x green chillies, finely chopped.
- 4 x tbsp. white wine vinegar.
- 1 x tsp salt.
- Handful chopped coriander.
- 6 x tortillas.
- 6 x eggs.
- 1 x tsp salt.
- Handful coriander
- 2 x tbsp. oil.
- In a bowl, mix the beef, garlic, chillies, lime juice, chilli flakes, garam masala , coriander powder and salt.
- Leave to marinade for an hour.
- In another bowl, mix together the sliced red onions, green chillies, vinegar and salt and set aside.
- In another bowl, whisk together the eggs, salt and chopped coriander.
- In a pan, heat the oil.
- Place a wrap and allow the heat through.
- Pour over some egg mixture and spread it all over the wrap.
- Quickly flip the wrap over and the egg mixture will fall into the pan.
- Press down and all the wrap and egg mixture to cook for a couple of minutes.
- Remove and place on a plate.
- Repeat this process till all the wraps are down.
- In another pan, heat some oil.
- Pour the meat and the marinade into the pan and cook till the meat is done.
- Sprinkle over the chaat masala and set aside.
To assemble :
- Place a wrap on the plate, fill one side with some meat mixture. Top with the pickled onions and roll up before serving