I was having the hardest time deciding what to make for dinner the other night and eventually ended up making these delicious egg kati rolls! As happens often, I start with one idea that doesn’t quite sound good until it morphs into another and another. I was going to make Indonesian fried rice, then because we had leftover basmati rice in the freezer, I decided on Indo-Chinese fried rice, but then we didn’t have enough of the vegetables I wanted to use. And I started thinking about how hungry I was and how eggs would sound good, so it was on to eggs bhurji and I ran into a recipe where they put the egg bhurji in a wrap. Then I remembered that a couple of weekends ago, Tejas and I had tried the paneer frankie at the India Jone’s Chow Truck (YUM!!!) at the  Street Food Cinema and it was amazing!

So here is my take on an egg frankie or kathi roll. Egg bhurji with spices used in chat (chat masala, amchur powder, black salt), pickled onions, and chutneys (I used sweet chutney, but this recipe used mango chutney which sounds better!) served in a wrap. The only thing I need to change is the wrap I used. Normally roomali roti is used which is really thin and stretchy. Kinda like a big burrito size tortilla. We only had tiny rotis, low carb whole wheat tortillas (not very good), and malasian style paratha, so we tried different combinations, but I put roomali roti in the recipe since it would be best!

1 red onion thinly sliced
~1/4 cup vinegar
2 teaspoons sugar
Salt
1 tablespoon oil
1 onion chopped
1/2 green bell pepper chopped
2 green chilis chopped
2 tomatoes chopped
1/2 teaspoon ginger paste (or fresh)
1 Trader Joe’s frozen garlic cube (you can also use fresh or paste here as well)
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1/2 teaspoon coriander powder
1 1/2 teaspoons garam masala
1/2 teaspoon chat masala
1/2 teaspoon amchur powder
Pinch black salt
1/2 teaspoon sugar
Salt
1/2 tablespoon oil
6 eggs scrambled
Salt
3 roomali rotis (or big rotis or tortillas)
Sweet chutney or mango chutney
Spicy chutney (mint or cilantro chutney)
1/3 cup cilantro chopped

1. Mix red onions with vinegar, sugar and salt, and let them marinade, stirring the onions every once in a while.
2. Heat oil in a small wok or saute pan over medium high heat and add the chopped onions and bell pepper.
3. Cook until the onions and bell pepper are tender, adding the green chilis part way through cooking. If you are using fresh ginger and garlic add them part way through as well.
4. Add the tomatoes, ginger, garlic, all the spices, sugar, and salt and cook until it because a paste.
5. Add a little water so it isn’t so dry.
6. In a separate pan heat the remaining oil and scramble the eggs with a little salt until cooked.
7. Add eggs to the onion tomato mixture and stir to coat the eggs.
8. Heat the roomali roti until soft (in a pan or over the open flame quickly).
9. Top each roti with the egg bhurji, chutneys, marinated onions, and cilantro, and wrap it up.