Fancy spicing up your lunchtimes? This spicy chicken and chickpea omelette wrap will do just that! It’s incredibly easy and quick to make, being ready in under 15 minutes, and is literally bursting with flavour.
We tend to cook Indian meals most weeks and would both agree that it’s our absolute favourite kind of cuisine. In my opinion no other types of food can compare in terms of sheer flavour. It’s not all about spiciness either, I think too much heat and you begin to lose those all important flavours.
When we first started cooking Indian food I think like many others we found the idea of mixing and matching spices a little daunting. But after many curries later (and no small thanks to this book) I think we have a good grasp of it all and I’m pleased to share that it’s actually not that tricky at all!
Most curries tend to have the same few spices in similar quantities to create a base flavour and then one or two added in to take the dish in a particular direction. Added to that will then be some sort of chili, whether as a powder or fresh, to build heat.
Nearly everything we make will contain decent amounts of cumin and coriander – the heavyweights of Indian cuisine. Next we have spices such as cinnamon, turmeric, cardamom, cloves, star anise and mustard seeds. These all have strong and varied flavours and should be used in smaller quantities.
These days I tend to put a small amount of turmeric in most things as it gives a rich colour. I’m also really into using mustard seeds at the moment as they add a nice texture as well as a bit more heat.
The first time I made this recipe I threw a few things together whilst Lucy was upstairs getting ready. It was a bit of an experiment, especially having never made an omelette wrap before. When she came downstairs, saw what I’d made and then tasted it I was glad I had experimented because we both loved it!
The dish is partly inspired by an Indian pancake wrap called dosa. We’ve had them a few times and while dosa is actually made from a rice batter I thought egg would be a good replacement whilst being quicker and easier to make.
One important thing I will share is to make sure you have a good non-stick frying pan for the omelettes, greased well with butter. With the egg mixture being so thin it cooks very quickly and can be prone to sticking. I’m sure after one or two you’ll have your technique nailed!
TIP: This doesn’t have to just be for lunch – it would make a great starter or side dish to your Indian banquet!