GUSSA Egg Kathi Roll

Ingredients

• 4 eggs
• Salt
• 1/4 tsp turmeric
• 2 tbsp oil or ghee
• 2 large flour tortillas or parathas
• 1/2 red onion, thinly sliced
• 1/2 cup shredded cabbage
• 1 green chili, thinly sliced (optional)
• 1/4 cup (60 ml) GUSSA
• Juice of 1/2 lime
• Chopped cilantro

Method

1. Toss the onion, cabbage, lime juice and a pinch of salt. Set aside.
2. Beat 2 eggs with turmeric and a pinch of salt.
3. Heat 1 tbsp of the oil in a large nonstick pan over medium heat. Pour in the eggs and swirl into a thin round.
4. Lay a tortilla on the setting egg and press for 30 seconds. Flip and cook 1 minute more until the egg has stuck to the bread and the bread has toasted.
5. Slide out egg-side up. Squeeze GUSSA across, pile on the slaw, chili and cilantro.
6. Roll tightly, wrap in foil and cut in half. Repeat for the second roll.

Tips

• Leftover paneer or chicken goes in before rolling.