Roasted Tomato Chutney:

1. Heat the oil in a skillet. Fry the mustard seeds until they begin to pop. Add the cumin seeds, ground fenugreek, cloves and red chile and fry for 1 minute.

2. Roughly chop the vegetables. Place all of the ingredients, including the fried spices, in a food processor and grind until smooth.

Scrambled Eggs:

1. Whip up the eggs with the milk until frothy. Stir in the spices then add the green onions. Heat the oil in a skillet over medium-low heat. Add the red bell peppers and fry for a few minutes. Add the egg mixture to the pan.  Using a silicone spatula, stir the eggs until they begin to solidify. Fold the eggs over themselves just until it is solid. Remove from heat.

3. Return the Chutney to the skillet. Over medium heat, bring it to a boil then simmer for 10 to 15 minutes until the excess water disappears. Let it cool then stir in the sugar.

Indian Breakfast Tacos [Indian fusion Recipe]

My Indian Breakfast Tacos recipe is based on Tex-Mex breakfast tacos that are so popular today. My tacos are served on a fresh hot chapatis loaded with fluffy scrambled eggs, chickpea and potato masala. They are topped with homemade roasted tomato chutney, fresh yogurt, grated cheese and cilantro. This is a taste treat that will become popular in your home.


1. Toast the chapatis on a tava or griddle until golden brown. Scoop some of the Scrambled Eggs and Chickpea and Potato Masala onto each one. Top with a heaping spoonfuls of Roasted Tomato Chutney, yogurt and grated cheese. Garnish with chopped cilantro. Roll the chapatis around the filling and enjoy while hot.

2. Mix in 1 cup of water and the tomato paste then bring to a boil.  Add the chickpeas and and red chile powder.  Mix well and cook for another 10 to 15 minutes until the potatoes are cooked through.  Stir in the cilantro. Adjust the salt if necessary. If the Masala is too dry, add a little more water.


8 chapatis
1/2 cup yogurt
1/2 cup shredded cheddar cheese
chopped cilantro
Chickpea and Potato Masala:
2 Tbs olive oil
1/2 Tbs cumin seeds
1 red onion, finely sliced
1 Tbs coriander, ground
1/2 tsp turmeric
1 tsp cumin, ground
1 tsp garam masala
1 tsp salt
3 garlic cloves, minced
1-inch piece ginger, minced
6 red potatoes, cut into 1/2–inch pieces
3 Tbs tomato paste
1 cup cooked chickpeas
1/2 tsp red chile powder
1 Tbs cilantro, chopped
Roasted Tomato Chutney:
1/2 Tbs oil
1 tsp cumin seeds
1/4 tsp ground fenugreek
1/8 tsp ground clove
​1 dried red chile, seeds optionally removed
4 plum tomatoes, seeds removed
1 garlic clove
1/4 cup red onion
1 Tbs cilantro
1/2 Tbs lime juice
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp sugar
Scrambled Eggs:
6 eggs
2 Tbs milk
1/4 tsp red chile powder
1 pinch ground cumin
3 green onions, chopped
1/4 cup red bell peppers, chopped


Chickpea and Potato Masala:
1. In a skillet on medium heat, fry the cumin seeds in the oil. Add the onion and fry, about 5 minutes, until it begins to turn brown then reduce the heat to medium-low. Add the coriander, turmeric, ground cumin, garam masala, salt, garlic and ginger. Mix the spices to blend then stir in the potatoes. Cook for 10 minutes stirring often. Continue cooking for another 5 minutes until the potatoes become tender.