Masala Omelette Wrap


Wow, the power of social media cannot be understated. Nor can its absolute usefulness in being able to turn a business like Mowgli around on a dime. The omelette wrap is a very common Indian meal. We have it at breakfast, lunch, dinner or supper. It is a delicious, oozing dish, but it sold terribly. I put the question out on Facebook as to why it was unpopular – had it been flavour, I would have pulled it off the menu. The feedback was instant. No one in England wants to go to a restaurant and order a dish with the word ‘omelette’ in it. Overnight it became the Mowgli masala wrap and the sales trebled. This is one of our staff favourites.

Prep: 5 minutes
Cook: 10 minutes


  • 50 g/2 oz/½ cup grated cheddar cheese
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • 1 tsp chopped fresh coriander/cilantro
  • 2 tbsp vegetable oil
  • ¼ red onion, finely sliced
  • 1 small red chilli, deseeded and finely sliced
  • 2 eggs
  • pinch of salt
  • 1 chapati
  • 1 tbsp Mowgli Chutney


  1. Preheat your grill/broiler. Mix together the grated cheese, ground coriander, ground cumin and fresh coriander and set aside.
  2. Put the vegetable oil in a small non-stick frying pan and set over a medium heat. When hot, add the red onion and red chilli and fry for 4 minutes or until the onion is soft and translucent.
  3. Whisk the eggs lightly with a fork, then pour into the pan and give everything a quick mix. Season with the salt and cook gently until the eggs are just set, then sprinkle the cheese mixture on top of the eggs and place under the grill/broiler. Grill/broil for 3–4 minutes or until the cheese is bubbling and golden.
  4. Take your chapati and spoon on the Mowgli chutney, then carefully slide the cooked omelette out of the pan and on top of the chapati. Roll tightly, slice in half at an angle and serve immediately.