Why is my egg not sticking to the paratha?

Usually the egg starts setting before the paratha is placed over it. Pour the egg, place the paratha on top immediately, and press lightly.

How do I keep the frankie from getting soggy?

Do not overdress the onion filling, keep the sauces in the center, and assemble just before serving for the best texture.

Can I make the dough and onion filling ahead of time?

Yes. The dough can be refrigerated for several hours, and the onion mix can be prepped ahead, but add lemon and salt closer to serving.

What can I use instead of green chutney?

A coriander-mint chutney works best, but even a simple mint chutney or a little yogurt-mint spread can be used in a pinch.

How do I reheat leftover egg frankie?

Reheat on a tawa or skillet over low heat until warmed through. Avoid microwaving too long, or the paratha may turn chewy.

Home / Recipes / indian / Egg Frankie

indianEasyeggetariandairy freenut free

Egg Frankie

RATING

4.6/5(145)

TASTE SCORE

9/10

A Mumbai street-food favorite made with flaky parathas, spiced eggs, onion, and chutney rolled into a handy wrap. It is savory, tangy, and lightly spicy, making it a satisfying small meal or evening snack.

PREP

20m

COOK

20m

SERVES

1 PIECE

313 cal

SERVINGS

METHOD · 8 STEPS

knead · ~20 min
Knead the dough.
Mix all-purpose flour, 1/4 tsp salt, 1 tbsp oil, and water to make a soft dough. Knead for 4 to 5 minutes until smooth, then cover and rest for 15 minutes.
TIPA slightly soft dough gives a more pliable paratha that rolls neatly without cracking.
prep · ~3 min
Prepare the onion filling.
Mix onion, coriander leaves, green chili, lemon juice, 1/2 tsp chaat masala, and a pinch of salt in a bowl. Toss well and set aside.
prep · ~5 min
Divide and roll the dough.
Divide the rested dough into 4 equal balls. Roll each one into a thin round paratha, about 7 to 8 inches wide.
fry · ~10 min
Cook the parathas.
1.Heat a tawa or skillet over medium heat.
2.Place one rolled paratha on the hot tawa and cook until light bubbles appear.
3.Flip, drizzle a little oil, and cook both sides until lightly golden with brown spots.
4.Repeat with the remaining parathas and keep them warm.
mix · ~2 min
Beat the eggs.
Crack the eggs into a bowl and beat with the remaining salt, red chili powder, black pepper, and remaining 1/2 tsp chaat masala until mixed well.
fry · ~8 min
Cook the egg layer on each paratha.
1.Heat a little oil on the tawa over medium heat.
2.Pour a quarter of the beaten egg onto the tawa and immediately place one cooked paratha over it.
3.Press lightly so the egg sticks to the paratha, then cook for 1 to 2 minutes.
4.Flip and cook the other side for 30 to 45 seconds until the egg is set.
TIPWork with one paratha at a time so the egg does not overcook before it sticks.
assemble · ~4 min
Assemble the frankies.
1.Place each egg-coated paratha on a plate with the egg side up.
2.Spread 1 tbsp green chutney and 1 tbsp tomato ketchup over the center.
3.Top with a portion of the onion filling.
4.Roll tightly into a wrap.
serve
Serve the egg frankies hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Resting the dough is key here; it relaxes the gluten so the parathas roll thin and stay flexible for wrapping.
2
Keep the onion mixture lightly dressed until serving so the lemon and salt do not make it watery and soften the paratha.
3
When pouring the egg on the tawa, place the paratha over it immediately before the egg sets, or it will not bond well.
4
Cook the parathas only until lightly golden in the first round; they get a second cook with the egg and can turn tough if overdone early.
5
Spread chutney and ketchup only in the center strip, leaving the edges cleaner so the frankie rolls tightly without leaking.
6
If packing for later, wrap the hot roll in butter paper or foil for a minute so it holds its street-style shape.
7
For extra flaky parathas, let the rolled discs rest 5 minutes before cooking so they do not spring back on the tawa.