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.

See more Indian recipes

You may also like

Be the first to comment

blog comments powered by Disqus