Indo-Mexican Egg Frankie

Prep Time: 5min
Cook Time: 15min
Total Time: 20min
Yields: 4 Frankies

Ingredients

4 Chapathi/Roti
4 Eggs
1/2 Cup Cooked White Rice
1 Large Sized Onion, thinly sliced
1 Medium Sized Tomato, thinly sliced
1/3 Cup Orange & Yellow Bell Pepper, thinly sliced
Salt to Taste
1/8 Tspn Turmeric Powder
1/2 Tspn Red Chilli Powder
1/2 Tspn Chaat Masala Powder
1 Tspn Soya Sauce
1 Tblspn Chilli Garlic Sauce
2 Tspn Tomato Ketchup
1/2 Tspn Black Pepper Powder
2 Tblspn Cilantro Leaves(Kothmir), chopped
2 Tblspn Butter
2 Tspn Oil

Directions

• Heat butter in a pan on medium flame, add chopped onion & fry until it turns translucent. 
• Add sliced bell pepper, tomato, cilantro leaves (you can also add your choice of veggies) & stir fry for 3-5 minutes.

• Add red chilli powder, salt, chaat masala powder, turmeric powder, soya sauce, chilli garlic sauce, tomato ketchup & saute for another minute.
• Now add cooked rice & mix everything well. Cook for another 2-3 minutes & turn off the flame. Keep aside.

• In a small bowl whisk eggs & add black pepper powder, little salt. Mix everything well & keep aside.

• Heat tava/nonstick skillet on a medium flame, drizzle little oil on the tava & place a chapathi. Immediately pour a ladle full of egg mixture on the chapathi & spread it evenly with a spatula. 

• Flip the chapathi slowly & cook for 1-2 minutes. 
• Transfer to a plate & repeat the process with the remaining chapathis by drizziling little oil on tava for each chapathi.

Assembling

• Take one chapathi/roti & spoon the rice mixture lengthwise on the center of the chapathi (in this step you can also sprinkle sliced avocado, shredded cheddar cheese & spoon ranch or mayonnaise on rice mixture).

• Wrap the chapathi/roti & serve hot.

Note: You can prepare rice stuffing in advance. Assemble them into frankie only when you are ready for serving.