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.

The chapatis
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.

The filling
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.

The chutney
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.

The egg
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.

The Johnny: an Indian street food wrap from The Oven Experiments on Vimeo.