Mumbai rolls recipe
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
- Dairy-free
- Vegetarian
- 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
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Shop ingredientsEach serving contains
- Energy
- 810kJ 192.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 27.8gProtein 7.2gFibre 2.3g
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Method
- 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.
- 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.
- 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
