So I was watching a food show about Indian street food, which featured this very inspiring versatile chapati wrap. What makes it unique is the beaten egg cooked with a chapati on top. The result is a chapati with a velvety thin omelette stuck to one side. The chapati is then filled egg side in with a cooked thick tomato, onion and cut up chicken mixture and rolled. I asked an Indian friend about the wrap and she said that it was called a Johnny. She didn’t know why.
And here’s my version.
First make chapatis. Mix 1 cup wholewheat flour with 1 cup plain flower. Stir in 1 teaspoon salt. Make a well and mix in 1/2 cup of water and 1 tablespoon oil. Mix and knead. If you feel it is dry, mix in more water 1 tablespoon at a time. Knead well and leave to rest. Cut the dough into 8 equal pieces. Roll them out as thinly as possible. Cook each chapati on a hot flat pan flipping frequently, every 6-10 seconds, until puffy. Wrap the stack of chapatis in foil while still warm. And if you’re not into bread making, simply buy ready made chapati.
Saute half a large onion thinly sliced in olive oil until soft. Add in 2 chopped tomatoes and 1/2 a teaspoon ground cumin and cook until saucy. Add 1 large thinly sliced red pepper. Cook further for a few more minutes. You don’t want the peppers to soften too much. Season to taste. Turn off heat and leave aside.
In a food processor process 1 bunch of coriander leaves and 1/2 a bunch of mint leaves with juice of 1 lemon and 1/3 cup shelled pistachios. If you like heat, throw in 1 chopped green chili. Add some water, 1 tablespoon at a time to get the right consistency. Season to taste.
Break 3 eggs into a bowl and whisk with a fork. Keep aside.
The sour cream
Whisk a tub of sour cream and keep aside.
To assemble the wrap, watch the video.