IngredientsNaan – 4 Oil – 2 tablespoons Onions – 2 large chopped Tomatoes – 2 medium chopped Salt – as required Green chillies – 2-3 chopped Red chilli powder – 2 teaspoons Turmeric powder – 1/4 teaspoon Eggs – 3 Potatoes – 2 large boiled and grated Fresh coriander leaves – 2 tablespoons chopped
Heat two tablespoons of oil in a non-stick pan, add onions and sauté on medium heat till light golden. Add tomatoes and salt and continue to cook for another two minutes. Add green chillies, red chilli powder and turmeric powder. Stir and cook for two minutes or till oil surfaces on top. Add eggs and cook for a minute without stirring. When set, stir lightly with a wooden spatula and cook till done. Add potatoes and coriander leaves. Mix well and remove from heat. To prepare the naan sandwich slit a naan to make two flat rounds. Place a generous portion of the potato and egg filling on one half of the naan, spread evenly and then place the other half of the naan on top and press lightly. Heat a teaspoon of oil on a non-stick tawa, place the prepared naan sandwich and cook on low heat for a minute. Gently flip the naan, drizzle some more oil and cook for a minute. Cut into quarters and serve with green chutney and onion rings. Make the remaining sandwiches in the same way.