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Mumbai rolls

Mumbai rolls recipe

3 ratings

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. See method

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

Ingredients

  • 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

Each serving contains

  • Energy

    810kj
    192kcal     10%

  • Fat

    6g 9%

  • Saturates

    1g 6%

  • Sugars

    5g 6%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 27.8g Protein 7.2g Fibre 2.3g

Method

  1. 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.
  2. 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.
  3. 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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