It’s Sunday morning, and that day of the week when all of us want that much needed break. Sadly, for mommies, there are some things that never end. One of them is cooking food. If you do like cooking, then it’s as much fun as pursuing any hobby on your day off.
Yet, on a Sunday, you want to make something that’s quick and still doesn’t compromise on the taste. Novel, yet has to go down the tummy of rebellious little taste buds. Here is one which doesn’t go wrong with my daughter, ever!
Plus if you have left over chapatis, this is a perfect way to use them without sounding like a leftover. Instead of chapatis you can even use paranthas, or tortillas. If you are a vegetarian, skip the eggs. Of course, then you can’t call it an egg frankie, you can simply called a veg frankie.
Can you see them in there?
- 3 eggs
- 3 leftover chapatis/ tortillas
- 2 cups finely shredded cabbage
- 1 cup finely julienned green capsicum
- 1 cup thinly sliced onions
- any other vegetables of your choice (carrots, jalapenos if you have them)
- chat masala
- green chutney
- barbeque sauce
- 1 tsp oil
- 3 tsp butter
Prepare the veggies first. Heat one tsp olive oil in a wok and flash fry the veggies individually for about ten seconds each. Not more, as you still want to retain their crunch. By flash frying I mean saute them on the highest heat. The cabbage remains slightly raw, but gets a burnt brown edge, the taste of which is simply indescribable. Season each vegetable with a little salt, and season the cabbage with a little pepper as well. Don’t overdo this, you want the children to eat it.
Now heat a skillet. Add a teaspoon of butter and watch it melt. Now beat an egg in a bowl with a little salt and pepper. Pour the beaten egg onto the skillet. Place the chapati on top of the egg. Fry till the egg turns golden brown and flip the egg and chapati, so that the chapati is now on the skillet with the egg on top. Fry for a few seconds and remove on a plate.
Place each veggie on top of the egg side, as per your child’s taste, add the chat masala, barbecue sauce and mint chutney. Roll the chapati and cover with a tissue paper (trust me, it gets messy while eating!)
Serve hot with tomato ketchup.
Happy Sunday Cooking!