Egg Masala Frankie

Instructions

1. 1

   Prepare the Dough

   • In a large bowl, combine the all-purpose flour, whole wheat flour, 0.5 tsp of salt, and 1 tbsp of vegetable oil.
   • Gradually add warm water while mixing to form a dough. Knead for 8-10 minutes until the dough is soft, smooth, and pliable.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This step is crucial for soft wraps.
2. 2

   Make the Egg Masala Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for 1 minute until fragrant.
   • Add the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
   • Stir in the turmeric powder, red chili powder, garam masala, and the remaining 0.75 tsp of salt. Cook the spices for 1 minute.
   • Crack 4 eggs into the pan. Gently scramble them, cooking until they are just set but still moist. Avoid overcooking.
   • Turn off the heat, stir in the chopped coriander leaves, and set the filling aside.
3. 3

   Cook the Egg-Coated Wraps

   • Divide the rested dough into 4 equal portions. Roll each portion into a thin 7-8 inch circle (roti).
   • Heat a tawa or non-stick pan over medium-high heat. Place a roti on the tawa and cook for about 30 seconds, until small bubbles appear.
   • Flip the roti and cook the other side for 30 seconds. Drizzle about 1/2 tbsp of oil around the edges.
   • In a small bowl, whisk 1 egg. Pour it evenly over the half-cooked roti on the tawa, spreading it quickly to cover the surface.
   • Let it cook for 1-2 minutes until the egg is almost set. Drizzle the remaining 1/2 tbsp of oil over the egg.
   • Carefully flip the roti (egg-side down) and cook for another minute until the egg is fully cooked and has light golden-brown spots.
   • Remove from the tawa and repeat the process for the remaining 3 rotis and eggs.
4. 4

   Assemble the Frankies

   • Place a prepared wrap on a clean surface with the egg-side facing up.
   • Arrange a quarter of the egg masala filling in a line down the center of the wrap.
   • Top the filling with a generous amount of thinly sliced onions.
   • Drizzle 1 tbsp each of green chutney and tamarind chutney over the filling.
   • Sprinkle with a pinch of chaat masala and a squeeze of fresh lemon juice.
   • Roll the wrap tightly. Secure the bottom half with parchment paper or aluminum foil to hold it together.
   • Serve immediately while warm and enjoy.