Step 1

Make the chickpea egg mash mixture:  To a bowl, add the chickpeas and mash until about 3/4 of the mixture is mashed. Then add in the rest of the ingredients and mix well.

Step 2

Mash some more so that just a little bit of texture remaining. Taste and adjust the flavor. Add salt or more kala namak if needed.

Step 3

Spread this mixture on the tortillas with half an inch to spare on the side. The mix makes enough to make 2 tortillas.

Step 4

Then top the tortillas with some spinach. You can also add in some fresh herbs like fresh basil and fresh cilantro. Roll up like a pinwheel burrito tightly.

Step 5

Then transfer the wrapped tortilla rolls to a skillet over high heat with seam side down. Cook until golden brown to seal the seam then move around to toast the rest. Repeat for the other tortilla roll.

Step 6

Then slice into 3/4-inch slices and set aside to serve. Or panfry the sliced rolls! I like to pan-fry the chickpea scramble rolls before serving. Just add them to the skillet over medium heat with a teaspoon of oil . Cook until golden on both sides, and then serve.

Step 7

To make the hash browns, grate the russet potato then wash in cold water. Drain really well and transfer to some paper towels and press to absorb the extra moisture.

Step 8

Then toss the potatoes in salt, pepper, and a teaspoon of flour. Add oil to a skillet over medium-high heat. Transfer the potatoes to the skillet and bunch them up.

Step 9

Use a spatula to press and cook for 3-4 minutes each side until golden brown. Then flip and press and cook again.

Step 10

Serve these with the chickpea scramble rolls and some fruit and ketchup or other dressings of choice