Fried egg wraps



This recipe makes 5 egg wraps.


For the egg masala mixture:-

  1. Egg – 5 numbers; hardboiled and peeled
  2. Salt – to taste
  3. Sunflower oil – 2 tbsps.
  4. Onions – 3 numbers, medium, finely chopped
  5. Curryleaves – a few
  6. Ginger –  1/2 tbsp ( finely chopped)
  7. Garlic – 6 big cloves ( finely chopped)
  8. Greenchilly –2 numbers, slit ( I used Kanthari mulaku)
  9. Sweet paprika powder – 1 tsp. (level)
  10. Coriander powder – 2 heaping tsps.
  11. Turmeric powder – 1/2 tsp.
  12. Garam masala powder -3/4 tsp. + 1/4 tsp., divided
  13. Tomato – 3/4 cup, finely chopped
  14. Water – 1/2 cup
  15. Pepper powder – 1/2 tsp.

For the pancakes:-

  1. Maida – 3/4 cup
  2. Cornstarch – 3/4 cup
  3. Salt – 1 tsp.
  4. Water – 1 cup

Other ingredients:-

  1. Maida- 2 tbsps.
  2. Water – 1.5- 2tbsps.
  3. Egg – 1 number; beaten
  4. Bread crumbs – as needed
  5. Oil for deep-frying the wraps


  1. For the egg  masala mixture,  heat 2 tbsps. of oil in a broad non-stick pan. Add the chopped onions, curryleaves, greenchillies, ginger and garlic & cook till they turn golden brown in colour. Add paprika powder,  turmeric powder and coriander powder. Fry for 2 minutes on low heat. Add the tomato, 1/2 cup of water & mix. Cook for 15 minutes or till mushy. Add 3/4 tsp. of garam masala powder, pepper powder and the boiled eggs. Cook on low heat for 5 minutes or till the masala turns thick and starts coating the eggs. Add 1/4 tsp. of garam masala powder and mix.
  2. Combine the maida, cornflour, salt and water to make the pancake batter. Make 5 thin dosas/pancakes with this batter. Cook both the sides of all the pancakes and keep them aside.
  3. Make a flour paste by mixing 2 tbsps. of maida with 1.5-2tbsps. of water.
  4. Take a pancake and put one egg along with the masala in the center of the pancake. Cut this egg into 2 and place a little masala over each egg half. Bring together the four ends of the pancake to cover the egg filling to make a wrap. Use the flour paste to seal the ends. Repeat with remaining portions of the egg masala filling and pancakes.
  5. Dip each wrap in beaten egg, roll in bread crumbs and deep fry in hot oil on medium high heat till browned.
  6. Serve warm.
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