Pakistani
Desi omelette wrap
Roti, three eggs and salad — breakfast you can carry.
- 14minutes
- 9servings
- 603kcal each
- 30gprotein
Ingredients
The amounts here and inside every step follow this number.
- Eggs 23
- Whole wheat flour 900 g
- Tomatoes 4½ medium
- Onions 2¼
- Green chilies 4½
- Cooking oil 4½ tbsp
From the cupboard
- Salt and chilli to taste
- Water for the dough, about 2¼ cups
- Optional: ketchup or green chutney
What you will need
Tawa, Rolling pin, Non-stick pan, Bowl and fork, Foil or butter paper
Method
-
1
Knead and rest the dough 8 min
Knead the atta with a pinch of salt and water into a soft dough, then cover it.
In this step
- Whole wheat flour900 g
Ready when: Soft dough that springs back.
-
2
Beat the eggs 5 min
Chop the onion, tomato and chilli very finely and beat them into the eggs with salt.
In this step
- Eggs23
- Tomatoes4½ medium
- Onions2¼
- Green chilies4½
Ready when: Frothy egg mix with tiny vegetable pieces.
-
3
Cook the rotis 6 min
Roll two thin rotis and cook them on a hot tawa, 40 seconds a side.
Ready when: Brown spots and soft, not crisp.
-
4
Make the omelette 6 min
Cook the egg mix flat in a little oil on medium, then flip once.
In this step
- Cooking oil4½ tbsp
Ready when: Set through with no wet egg on top.
-
5
Roll and wrap 3 min
Lay the omelette on the roti, roll tightly, wrap the bottom half in foil and cut.
Ready when: A tight wrap that holds together.
Cook Desi omelette wrap from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
