Wrap with Indian Touch

filling

1. Roughly dice the onion and put it in a hot pan with oil at medium temperature. In the meantime, wash and dice the zucchini and tomatoes and add to the onion. Season the vegetables with pepper, salt and herbs and cook until al dente.

Topping

1. Dice the feta and set aside. Roast the sesame seeds in a non-oiled frying pan over the lowest heat and turn occasionally until the seeds are golden.

Egg chilli chapati

1. When the vegetables are almost ready, start the flatbread. To do this, dice the fresh, green chilli pepper very finely and divide the amount into 2 parts. Whisk 2 eggs + salt + chilli per flatbread. Then put the egg mixture in a hot, oiled pan. Swirl the pan quickly so that the egg is well distributed and immediately place the flatbread on the egg mixture and press it down. Since the egg layer is very thin, it goes very quickly … just lift the flatbread and see if the egg is already golden-brown. Then briefly heat the flatbread from the “bare side” (without oil). (As you can see in the pictures, my pan was smaller than the flatbread, so that the egg is not stuck on everywhere … but that’s not too tragic.) If necessary, keep the egg tortilla warm in a preheated oven at around 50 ° C so that everyone can have a warm meal later.

Wrap

1. Lay out the egg cakes on the plate, distribute the filling in the middle, garnish with feta and sesame as desired and roll up. Enjoy your meal!

Variations & Notes

1. If you can’t get a chapati (also known as roti), you can switch to paratha or tortillas. The green chilli pepper is not particularly hot, but it gives it that certain something. Of course, other types of vegetables can be used or fried meat can be added. We just conjured up a leftover meal from what the fridge had left. In India you can find the “egg roll” at every small street snack bar.