Mushroom Egg Kabab

Mushroom egg Kabab. Egg coated soft succulent spicy Kabab, made with boiled eggs and sauteed mushrooms taste scrumptious. A perfect starter or appetizer for your party or enjoy it as breakfast or burger stuffing with some cheese slices.

Kabab are super soft. Egg coating and aromatic spices made these Kabab absolutely delicious. You don’t need any sides to serve with these spicy Kabab. Lemon juice soaked onion rings or onion slices are sufficient to enjoy the scrumptious taste. You can also serve these with green chutney or any sauce of your choice. You may like some more Kabab and cutlets recipes on this blog. Click on the name below for recipe.

1. Veg galouti Kabab

2. Rice kofta

3. Moong Kabab

4. Soya egg shami Kabab

5. Oats black chickpea Kabab

6. Moong masoor dal Kabab

7. Potato barnyard millet Kabab

8. Mix veg cutlets

9. Beetroot cutlets

10. Soya paneer lollipop

11. Aloo chop or potato fritters

12. Sprout and oats pan fried cutlets

And you might also like to try Mix Vegetable balls from the blog of my friend Preethi Prasad.

Recipe is very simple. You can make the patties and coat with bread crumb one day before and store in refrigerator. Coat with whisked egg and fry just before serving. I have used my homemade dry roasted spice powder to make the Kabab aromatic. You can use cardamom, cloves, cinnamon, jaiphal or nutmeg, javitri or mace powder in the mixture if you want. Use nutmeg and mace powder 1/4 teaspoon only. Or you can also use any flavorful spices of your choice. I have made medium size 13 Kabab but you can make large or small size patties. If you are making for burger stuffing make large size patties or to serve as starter or for teatime snack make small patties.

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Recipe

Mushroom – 200 gram

Egg – 4, hard boiled

Potato – 2, boiled

Onion – 3

Garlic – 5-6 cloves, finely chopped or grated

Ginger – 1 inch piece, grated

Green chilli – 2-3 or to taste

Cumin powder – 1&1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Dry roasted spice powder – 1&1/2 teaspoon

Chilli flakes or red chilli powder – 1/2 teaspoon or to taste

Chaat masala – 2 teaspoon

Fennel or sounf powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Oil – 2 tablespoon

Bread crumb – 4 tablespoon

For coating

Egg – 2

Salt & black pepper to taste

Bread crumb – 1/2 cup or as required

Pink or black salt to taste

Oil or ghee/clarified butter for frying

Method

1..Peel and grate or mash the boiled potatoes.

2. Grate or finely chop the mushrooms. I had used my chopper to finely chop the mushrooms. Grate the eggs and keep aside.

3. Thinly slice one onion. Separate the slices with your hand.

4. Finely chop 2 onion and green chilli. Use green chilli according to your spice tolerance. You can add more chillies to make your Kabab more spicy. Or skip if you are making for kids.

5..Heat 2 tablespoon oil in a pan. Add finely chopped onion, green chilli and garlic. When onion starts to change it’s colour add ginger and finely chopped mushroom.

6..Add cumin powder, black pepper powder, red chilli flakes or powder, garam masala and fennel or sounf powder. Mix well and saute till moisture evaporate and mushroom dried up completely.

7. Now add mashed potato and salt. Mix and saute till mixture dried up completely.

8..Remove from heat and let it cool down. Add chopped cilantro or coriander leaves, chaat masala, thinly sliced onion, dry roasted spice powder. To get the recipe of dry roasted spice powder click here. Mix everything well. Taste and adjust the seasoning. You can also add some finely chopped green chilli with sliced onion in the mixture.

9. In a plate spread bread crumb mixed with little black or pink salt.

10..In a bowl whisk two eggs with little salt and black pepper.

12..Make round patties with the mixture. I made 13 medium size patties. You can make small or large patties if you wish. Coat the patties with bread crumb and arrange on a plate.

13. Heat 2-3 tablespoon oil or ghee in a pan. Dip the patties in whisked egg and place on hot oil or ghee. Turn upside down and fry the other side till golden brown on medium heat. Kabab will be too soft so flip the Kabab carefully with the help of two spoon or spatula.

14. Serve hot with sliced onion or onion rings, lemon wedges and any chutney or sauce.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Bhater Kofta Or Rice Kofta

Bhater kofta or rice kofta. A very aromatic and delicious deep fried snack made with cooked rice, mawa/khoya or dried milk, saffron and some aromatic spices and coated with spiced curd/yogurt and semolina. Sounds interesting isn’t it? A wonderful recipe from a cookbook written by Pragagyasundari Devi, published on 1902. A very old cookbook with many new and old recipes which are forgotten now. Sharing one of my most favourite recipe from this book.

Pragyasundari Devi was a niece of Rabindranath Tagor. Daughter of Rabindranath Tagor’s elder brother Hemendranath Tagor. This Amish O Niramish Ahar was her first cookbook.

According to Wikipedia Pragyasundari Devi (born 1872 – died 1950), also seen as Pragyasundari Debi, Pragya Sundari Devi, Pragasundari Debi, or Prajnasundari Bezbaroa, was an Indian cookbook author and magazine editor. Her Amish O Niramish Ahar was a “significant” early cookbook in the Bengali language.

Earlier shared some different rice recipes and recipes using rice cooker on this blog. Get the recipes here. And you may also like Rice pakora from the blog of Kalyani Sri.

Now coming to this wonderful recipe. You can use leftover rice to make this delicious rice balls. Fragrant Gobindobhog rice is best for this recipe. But I don’t have gobindobhog rice so I used my regular Basmati rice. You can use any rice but for best result try to use some fragrant rice. I always store powdered spices so I used these. You can also use freshly ground spices. Here are the measurements of spices. You can grind them before making these bhater kofta.

1. 3 gram Jaiphal or nutmeg

2. 4 Cloves

3. 2 Green cardamom

4. 4&1/2 inch cinnamon

5. 2 dry red chilli

With 75 gram cooked rice. Use the spices according to your taste. I have skipped dry red chilli and used spices in very small quantities to make the balls mildly spiced. First add small amount of spices taste and add more if required.

This bhater kofta is a completely no onion garlic recipe. You can use brat ka chawal/Sama rice or Barnyard millet to make these kofta for fasting days.

In the original recipe ghee or clarified butter fried raisins are used but my kids don’t like raisins so I used cashew nuts instead. You can use raisins if you like.

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Recipe

Cooked rice – 1 cup

Green chilli – 1-2 or to taste

Jaiphal or nutmeg powder – 1/8 teaspoon

Salt – 1 teaspoon or to taste

Clove or laung powder – 1/8 teaspoon

Green cardamom or ilaichi powder – 1/4 teaspoon

Cinnamon or darchini powder -1/4 teaspoon

Curd/yogurt or dahi – 2 tablespoon

Khoya/mawa or dried milk – 1/4 cup

All purpose flour or maida – 2 tablespoon

Semolina or suji – 1/2 cup

Cashew nuts – 8-10

Or

Raisins – 60 gram

Milk – 2 teaspoon

Saffron- a pinch or 600 Milligram

Ginger – 1&1/2 teaspoon grated or paste

Ghee or oil- 4 tablespoon

Method

1. Soak saffron in 2 teaspoon hot milk. When cool crush the saffron with your finger tips.

2. Mash the cooked rice with your palm. Mash with wet hands to avoid sticking the rice on your palm. I have ground the rice in my mixer grinder. Rice should be mashed well.

3. Fry the cashew nuts in 1 teaspoon ghee till light golden brown. Don’t make too brown. You can microwave the cashew nuts in a microwavable glass bowl with ghee for one minute stir and microwave for one minute more or till cashew nuts start to change it’s colour. Immediately switch off the oven and keep the bowl in oven for a few minutes. Cashew nuts will becomes brown in a few minutes. Chop the cashew nuts in small pieces when cool.

4. Or if you are using raisins fry the raisins in ghee. Immediately remove from ghee when raisins fluff up. Raisins shouldn’t be burnt. Keep aside to cool down. You can use both raisins and cashew nuts if you want.

5. Grind ginger and green chilli into a smooth paste. You can also crush the chilli and ginger in mortar pestle or use grated. I have ground the ginger and chilli in small chutney jar of my mixer grinder.

6. Whisk the curd or yogurt with little salt and half teaspoon ginger green chilli paste and keep aside.

7. Add crumbled mawa or dried milk in the mashed rice and mash again. I have used homemade fresh mawa. Get the method of making khoya or mawa here.

8. Add salt, all the dry spices, remaining ginger, green chilli paste, saffron soaked milk and chopped ghee fried cashew nuts or raisins. Add whatever you are using or add both. You can also add dry red chilli paste or powder if you want as mentioned in original recipe. I didn’t.

9. Mix everything well. Taste and adjust salt and spices if required. Make small balls. I have made 7 balls with this mixture. You can make small or large balls as you like.

10. Spread all purpose flour or maida on a plate and in another plate spread half of the semolina or suji. Later spread more semolina if required.

11. Roll the balls on all purpose flour or maida. Then dip into the spiced curd or yogurt and coat the balls with semolina or suji. Arrange all the balls on a plate.

12. Heat ghee or oil in a pan or wok. Fry all the balls evenly from all the sides till golden brown. Remove from oil and serve hot as teatime snack.

Notes

1. Use spices according to your taste.

2. If making for kids omit or reduce the amount of green chilli and ginger.

3. Ghee or clarified butter and oil both can be used for frying. Or you add some ghee with oil for flavour.

4. To make the bhater kofta more aromatic use gobindobhog rice or any fragrant rice.

5. Sama rice can be used to make this kofta satwik or fasting food.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Yogurt Chicken

Yogurt chicken. A lipsmackingly delicious spicy Flavorful dry chicken curry without much spices. A spicy kick from green chilli and black pepper and flavoured with roasted cumin powder. That’s it. You don’t need onion garlic or any other spices and oil to make this tangy spicy chicken. Interesting isn’t it?

Serve this dry chicken as a starter or a side dish with pulao, fried rice, biryani or any bread. If you are on a restricted diet or don’t like to use much spices then its perfect for you.

Got this recipe recently from my loving sister Anju Arora. Anju makes this mouthwatering chicken curry frequently. And now it’s my favourite recipe to make in a jiffy. Thanks a lot Anju for this wonderful recipe.

I have used homemade thick curd or yogurt to make this curry. Don’t use watery curd or yogurt. If you don’t have thick curd then strain the curd with a strainer to get thick curd. Watery yogurt will curdle after adding in the chicken. You can use green chilli and black pepper powder according to your spice tolerance. I like my curry chatpata or spicy. Best part is you need only 1 teaspoon butter to make half kg chicken. You can use olive oil instead of butter if you want. I have used leg pieces but you can also use curry cut chicken.

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Recipe

Chicken – 1/2 kg

Butter – 1 teaspoon

Yogurt or curd – 1 cup

Green chilli – 2-3 or to taste

Roasted cumin or bhuna jeera – 2 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Method

1. Wash the chicken well, drain the water and keep aside. I have used 5 leg pieces but you can also use curry cut chicken.

2. Heat butter in a pan or wok. I used Amul salted butter. Add chicken pieces and salt. Fry on high heat for 5 minutes. Stir in between.

2. After 5 minutes reduce the heat. Cover and cook on simmer for 10 minutes. Chicken will release water so you don’t need to add water.

3. Blend thick curd with green chilli and 1 teaspoon roasted cumin powder. Use your mixer grinder to blend the curd or yogurt. Remember don’t use watery curd. If you don’t have thick curd then strain the curd with a strainer to get thick yogurt or curd.

4. After 10 minutes remove the cover and add the blended curd and green chilli. If you want your chicken more spicy or hot use slit green chilli. Mix well. Adding whole green chilli with curd is optional, you can skip this step if you don’t like your chicken hot.

5. Increase the flame and cook on high heat for 5 minutes. Curd will curdle if unattended so don’t forget to keep stirring.

6. Again reduce the flame and cover. Cook on simmer for 10-15 minutes or till chicken becomes tender. Check in-between. Timing depends on the quality of chicken.

7. When chicken becomes tender remove the cover and cook on high heat. Keep stirring. When chicken is about to dried up add black pepper powder and mix well. Taste and adjust salt if required.

8. Cook till chicken completely dried up or you can see the butter leaves the sides. Add 1 teaspoon roasted cumin powder, mix and remove from heat. Your yogurt chicken is ready. Serve hot as a side dish with pulao, fried rice, biryani or any bread. Or enjoy it as a starter.

Recipe note –

1. If you want your chicken less tangy use 1/2 to 3/4 cup curd or yogurt. And if you want to make more tangy add a dash of lemon juice before serving.

2. Olive oil can be used instead of butter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Veg Galouti Kabab/ Lentil Kabab

Veg galouti Kabab or dal/lentil Kabab. A soft mouth melting Kabab made with all the aromatic spices and nutritious dal or lentils. The word galouti means so soft that melt in mouth. This exotic Kabab is originated from the city of nawab, Lucknow from Awadhi cuisine generally made with minced meat. But here is a veg version of scrumptious mouth melting galouti Kabab.

There is, however, an interesting story behind the conception of this variant of “melt in the mouth meat”. The kebab was specially made for the ageing Nawab of Lucknow, Wajid Ali Shah. The Nawab had lost his set of teeth, but not his appetite for meat! At his behest, the royal kitchens came up with an ingenious way of preparing meat that was easy to go down the foodpipe. The cooks marinated finely ground meat, mixing it with unripe papaya and sprinkling a mix of erotic spices. They then fried the keema in oil/ghee. It is said that the original recipe contained a mix of more than 100 exotic spices!  Source

I am sharing this delicious mouth melting galouti Kabab for my vegetarian readers. You need only two types of dal or lentils and black chickpeas or kala chana with some aromatic spices like bay leaves, clove powder cardamom, cumin and mace or javitri powder. Recipe is very simple and easy. You can prepare and store the Kabab in refrigerator and shallow fry just before serving.

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Recipe

Whole red lentil or sabut masoor dal – 1 cup

Chana dal or bengal gram – 1/3 cup

Black chickpeas or kala chana – 1/4 cup

Water – 2 & 1/2 cup

Bay leaf – 2 Potato – 1, large

Onion – 2 large, sliced

Green chilli – 4 – 5, finely chopped

Oil – 2 tablespoon

Ginger garlic paste – 1 tablespoon

Cumin powder – 1 teaspoon

Lemon juice – 2 teaspoon

Cardamom powder – 1/2 teaspoon

Clove powder – 1/4 teaspoon

Javitri or mace powder – 1/4 teaspoon

Method

1. Rinse the whole red lentil or sabut masoor, chana dal or bengal gram and black chickpeas well and soak in sufficient water overnight.

2. Next day drain the water and pressure cook with 2 bey leaves and 2 & 1/2 cup water for 4 whistle. Let the cooker cool down.

4. When lentils cool down strain the water and discard the beay leaves. Don’t discard the remaining water. Grind the lentils with the help of little remaining water of boiled lentils.

5. Boil, peel and mash the potato.

6. Heat a pan and add oil. You can use 1 tablespoon oil and 1 tablespoon ghee or clarified butter if you like. Add sliced onion and finely chopped green chilli.

7. Fry till onion becomes translucent. Add ginger garlic paste. And saute till onion becomes brown and raw smell of garlic goes away.

8. Now add lentil paste, mashed potato, salt and cumin powder. Saute till the mixture dried up and becomes like a dough. Switch off the heat.

9. Add lemon juice, cardamom powder, clove powder and Javitri or mace powder. Mix well and let the mixture cool down. Dry ground cloves and javitri or mace separately to make powder. You can store these powder in refrigerator for later use.

10. Make equal round patties. Press gently with both of your palm.

11. Heat a pan and shallow fry all the patties with little oil. Turn the patties upside down and fry the other side too. Turn the patties carefully because patties are too soft. Turn with two spatula or spoon carefully to avoid breaking.

12. Serve hot with onion rings and any chutney or sauce.

Note

1. You can shallow fry these Kabab in ghee or clarified butter instead of oil to make the Kabab more flavorful.

2. Kabab is too soft so fry very carefully. Use two spatula or spoon while turning upside down.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe.

This month Kabab Time theme is suggested by me. Eagerly waiting for the different Kabab recipes from my blogger friends. And this month my partner is Seema Doraiswamy Sriram who blog at Mildly Indian. Seema has a wonderful blog with numerous mouthwatering recipes. You might like her South Indian thali meal dishes. All the dishes of this thali are absolutely delicious. We had a lovely chat about veg Kabab and other topics. Really enjoyed the discussion. I gave her potato and chaat masala as secret ingredients. Seema shared delicious veg Sheek Kabab with these ingredients. Seema gave me bay leaf and onion and I am sharing this veg galouti Kabab using these two secret ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Peanut Chaat With Corn Green Peas And Raw Mango

Peanut chaat with corn, green peas and raw mango. Taste is tangy, spicy in one word chatpata. Crunchy roasted peanuts, slightly sweet corn and green peas with raw mango, lemon juice and spices made this chaat absolutely delicious and tongue tickling. If you have roasted and peeled peanut ready then you can make it in a jiffy.

Peanut, mango, green peas, sweet corn, lemon, ginger, green chilli,tomato, onion with some spices, cilantro or coriander leaves mint will make your chaat tangy spicy and flavorful.

A completely no oil and no cook gluten free and vegan recipe. And very easy too. Just mix everything and enjoy. I have used dry roasted peanut, you can also use boiled peanuts but I love the crunch of roasted peanut in the chaat. You can also add 1 small cucumber. Peel and chop the cucumber and add in the peanut chaat. Earlier shared Chickpea chaat , Sprouts chaat , Matar chaat and Ghugni and aloo kabli .

You may like some more peanut recipes on this blog. Click on the name below for recipe.

Peanut stuffed paratha

Peanut chutney or dip

Peanut potatoes

Peanut butter

Sending this post to Facebook group Healthy Wealthy Cuisine . This time theme is #GoNutsForPeanut suggested by Jayashree Trao who blog at Evergreen dishes . I love her healthy and unique recipes like Watermelon rind salad , Peanut curd and many more.

Check out my fellow bloggers recipes on this theme.

Peanut chaat by Shalu

No fry masala peanut by Vanitha

Peanut curd by Jayashree

Peanut chutney by Poonam

Peanut cookies by Sasmita

Peanut chutney by Ruchi

Peanut chaat by Swaty

As I mentioned above this chaat is very easy to make. And completely no cook and no oil recipe. You can also use boiled peanuts instead of roasted peanut. But I like roasted peanut in the chaat. If you want your chaat more tangy add some more lemon juice or grated raw mango. To make it more spicy add more green chilli or freshly crushed black pepper. Make according to your taste and spice tolerance.

Recipe

Peanut – 1/2 cup, roasted and peeled

Sweet corn – 1/2 cup, boiled

Green peas – 1/4 cup, boiled

Tomato – 1 small, chopped

Onion – 1 small, finely chopped

Green chilli – 1 – 2 finely chopped

Grated ginger – 1 teaspoon, optional

Raw mango – 1 tablespoon, grated

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – 1/2 tablespoon

Black or pink salt – 1 teaspoon

Freshly crushed black pepper – 1/4 teaspoon

Chaat masala – 1/2 teaspoon

Lemon juice – 1 teaspoon

Roasted cumin powder or Bhaja moshla – 1/4 teaspoon, optional

Method

1. Dry roast the peanut and peel the red skin.

2. In a bowl mix dry roasted and peeled peanut, boiled sweet corn, green peas, chopped tomato, onion, green chilli, grated ginger, raw mango and chopped cilantro or coriander leaves.

3. Tear up the mint leaves by hand and mix. Add black or pink salt, chaat masala, black pepper, lemon juice and roasted cumin powder or bhaja moshla. Use whatever you have. Bhaja moshla or roasted cumin powder is optional but I recommend to add for flavour.

4. Mix everything well. Taste and add more lemon juice, salt and black pepper if require. You can also add some more grated mango if you want your chaat more tangy.

5. Garnish with ginger julienne and mint leaves. You can add more cilantro or coriander leaves and mint leaves if you like. Serve immediately.

Notes

1. Add green chilli and freshly crushed black pepper according to your taste.

2. One small chopped cucumber can be used in the chaat.

3. You can add more lemon juice or grated raw mango if you want your chaat more tangy.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Watermelon Salsa

Watermelon salsa.
Here is a healthy and quick recipe for my 400 post. Thanks everyone for your love and support.

Watermelon salsa is a perfect appetizer for summer. Very easy and quick to make. Just combine everything. Refrigerate for few minutes and enjoy. If you have mango, strawberry or any other fruit then you can add them in this salsa. Use the fruits according to your choice. Bowl full of this salsa is refreshing, filling, healthy and delicious. And also great for weight watchers. You can get one more fruit salsa here.

Loaded with vitamins, minerals and nutrients, watermelon is one fruit you should not miss this hot season.
own as a body-healing fruit, watermelon is full of amazing health benefits, especially during the summer season. Because clearly, it is the best time to indulge in this fresh, succulent melon, as it has to offer an array of nutrients, vitamins and minerals. The fruit is incredibly hydrating, with up to 92 per cent water content, making it naturally low in fat.

If you eat watermelon on a daily basis, it can improve your cardiovascular health and protect your eyes and immune system.
Source

You may like some more watermelon recipes on this blog.

1. Watermelon rasgulla

2. Watermelon cantaloupe mint smoothie

3. Watermelon sandesh

4. Watermelon muffins

5. Virgin watermelon mojito

6. Mocktail with watermelon and Fanta

7. litchi watermelon date peach Tulsi and almond smoothie

8. Watermelon cooler with Tulsi and Aloe Vera

Our this week’s 194 #Foodiemonday bloghop theme is Summer fruit fest suggested by Swaty Malik who blog at
foodtrails.
Do visit her space for some wonderful recipes she shared.

I have used boiled sweet corn, cucumber and tomato in this salsa. You can use red and yellow bell pepper, mango, pineapple, strawberry or any fruit of your choice.

Recipe

Watermelon – 2 cup, scooped or cubed

Sweet corn – 1/2 cup, boiled

Cilantro or coriander leaves – 2 tablespoon, chopped

Green chilli – 1 finely chopped

Cucumber – 1, peeled and cubed

Tomato – 1 cubed

Red onion – 1, chopped

Freshly crushed black pepper – to taste

Dried mint leaves – 2 tablespoon, crushed

Or

Fresh mint leaves – 2 tablespoon, chopped

Orange juice – 1/4 cup

Lemon juice – 1 tablespoon

Rock salt or black pepper – to taste

Method

1. Combine everything in a glass bowl. Mix gently.

2. I have used dried mint leaves. If you are using dried mint leaves like me then crush the dried leaves with your both palm and mix.

3. Garnish with cilantro or coriander leaves or mint leaves.

4. Refrigerate for 30 minutes and serve with tortilla chips or papad. Or enjoy bowl full as appetizer.

Notes

1. You can use jalapeño, red and yellow bell pepper, mango, strawberry, pineapple, fresh coconut pieces or any fruit of your choice.
2. Add chilli and black pepper according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Potato Stuffed Egg Enchilada 


Potato stuffed egg enchilada

A delicious Mexican dish enchilada is a corn tortilla stuffed with variety of ingredients like cheese, potatoes, vegetables , meat, beans etc and covered with a chili pepper sauce. The word comes from enchilar which means add chilli peppers to something. A spicy and super yummy breakfast dish.

Our #Foodiemonday #bloghop theme is #Enchilada. So here is an easiest enchilada recipe with a twist.

Most enchilada recipes call for corn tortillas. But I have used eggs to make the wraps. And very happy with the result. Its thin omelet stuffed with spicy potato and egg mixture. Covered with a delicious sauce.

Recipe 
For stuffing 


Potato – 2 large

Garlic – 3 – 4 cloves

Green chilli – 2

Oil – 1 tablespoon

Capsicum – 1

Cilantro – 2 tablespoon chopped

Scallion or spring onion – 2 finely chopped

Tomato – 2 small

Red chilli powder – 1 teaspoon

Oregano – 1 teaspoon

Cumin powder – 1/2 teaspoon

Salt to taste

Tomato sauce – 1 teaspoon

Egg – 1 boiled

Black pepper powder – 1/2 teaspoon

For the wrap 


Eggs – 5

salt to taste

Black pepper powder to taste

For sauce 


Tomato – 4 – 5 medium

Garlic paste – 1 teaspoon

Oil – 2 tablespoon

All purpose flour – 2 tablespoon

Cumin powder – 1 teaspoon
oregano – 1 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Vinegar – 1 – 2 teaspoon

Water – 2 cup

Cilantro – 2 tablespoon

Tomato sauce – 1 tablespoon

Method 


For stuffing 


Crush or finely chop the garlic and green chilli.
Roast the capsicum on high flame with the help of a knife or fork until it’s skin becomes lightly black. Wash and remove the black skin. Now chop the capsicum, tomatoes and boiled egg.

Peel and cubed the potatoes. Boil or microwave with little water for 6 – 7 minutes. Drain the water and keep aside.

Heat oil in a nonstick pan. Add garlic and green chilli. Fry till the raw smell goes away or garlic becomes light brown.

Add chopped scallion and cubed, boiled potatoes. Mix well and add the chopped capsicum, tomato and egg. Stir and add salt, red chilli powder, oregano, cumin powder and black pepper powder.
Saute till the mixture dried up completely. Add chopped cilantro, tomato sauce and 2 tablespoon enchilada sauce mix well and switch off the flame. Taste and adjust the seasoning. Keep the mixture aside.

Beat the eggs with salt and black pepper powder. Make 4 omelets with it. Fill the potato stuffing. Spread the mixture middle of a omelet, sprinkle shredded cheddar cheese or processed cheese and little oregano over it, then wrap the left side over and then the right. Make wraps like this with all the omelets.

For sauce 


Grind the tomatoes and keep aside.
Heat oil on medium heat. Add flour, cumin powder, oregano, red chilli powder, salt and black pepper powder. Stir continuously. Saute for a minute or till fragrant.

Add the tomato paste and garlic paste. Saute till the mixture dried up. Now add tomato sauce and water and stir continuously to remove the lumps. Let it boil on low flame for 7 – 8 minutes or until the mixture thickened. Add the chopped cilantro and 1 teaspoon vinegar. Mix well and switch off the flame. Taste and adjust the seasoning. I have added 1 teaspoon vinegar and black pepper powder more. Adjust as require.

preheat the oven at 200°. Spread some enchilada sauce on a baking pan. Place the stuffed omelets over it. Place the omelette seam side down. Pour sauce over them. Sprinkle mozerella cheese and chopped scallion over it. Bake for 20 – 25 minutes or until the sauce starts bubbling and cheese becomes light brown.

Garnish with chopped cilantro and serve hot.

Note

If you have corn tortillas you can use them instead of omelets if you like.

Stuffing and sauce can be made a day before and refrigerate for convenience.