Cyrus Todiwala's Omelette Turkey Jhalfraezi Roll

Method

Shredded cooked or left over turkey, tossed with shredded peppers, shallot, ginger and spices, rolled over a masala omelette in a tortilla wrap and pan griddled

 

Method

Heat a wok or large frying pan and put in the 2 Tablespoons of oil. Heat it on full power or the maximum flame you can attain.

Add the shredded vegetables, except the tomatoes, and toss for a couple of minutes or so making sure all the vegetables cook well.

Mix the powders in a cup with some water to make a paste roughly four to five tablespoons and pour this in to the pan. Mix well and let the masala cook. If any powder is stuck in the cup dilute a bit and pour it in.

As son as the liquid dries add the shredded turkey and the tomatoes, season and taste and add the lime-juice and taste. If happy add chopped coriander and switch off the pan.

Next lay the tortilla wraps on a clean kitchen surface.

Heat an omelette pan and add one teaspoon of the oil and swirl it around well. 

Beat one egg and season it lightly with salt and pepper, pour it into the hot frying pan & spread it around. Sprinkle on some grated cheese and some chopped coriander before it sets and once cooked, flip the omelette over onto a tortilla arranging it evenly from the edge. 

Repeat until you have them all done, then distribute the turkey jhalfraezi mix evenly across all the tortillas nearer to your side of the tortilla. 

Wrap as you would a spring roll, which is to first fold the two sides in a little and then to roll so that the filling is securely tucked in. 

Once all are rolled either heat a griddle pan if you have one or just a large frying pan and pan grill each roll until it is nicely browned on all sides.

Serve hot and crisp with a dip of your choice. I would prefer a spiced tomato ketchup and some salad.

 

Ingredients

Prep time:

Cook time:

Serves: 6

  • 6 plain tortilla wraps (9")

  • 250-300g cooked turkey

  • 2-3 medium shallots, sliced thinly

  • 1 shredded green pepper

  • 1 shredded red pepper

  • 2 small shredded tomato, flesh only with no pulp

  • 1 piece of thinly shredded ginger (around 2")

  • 1-2 finely shredded green chilli

  • 2 shredded garlic cloves

  • 1 tsp ground coriander

  • 1 level tsp ground cumin

  • 1/2 tsp ground turmeric

  • 1/2 lime, juiced

  • Few coriander leaves, chopped

  • Salt and pepper, to season

  • 2 tbsp oil

  • For the omelette:

  • 6 free range, organic eggs

  • Grated cheddar cheese as desired

  • 1-2 tbsp chopped coriander

  • 6 tsp oil