Egg Masala Frankie
A Mumbai street-style wrap with flaky paratha, a thin layer of egg, and a spiced onion-capsicum filling. Rolled up with chutney and fresh onions, it makes a satisfying snack or light meal.
For 4 servings
- knead · ~20 min
Knead the dough.
1.Mix whole wheat flour, all-purpose flour, 2 tbsp oil, and 1 pinch of salt in a bowl.2.Add water little by little and knead to a soft, smooth dough.3.Cover and rest the dough for 15 minutes.TIPA slightly soft dough gives a more pliable frankie wrap. - prep · ~8 min
Prepare the filling ingredients.
1.Finely slice 1 onion and keep it aside for the masala.2.Thinly slice the remaining onion for the final filling.3.Slice the bell pepper, chop the tomato, and mince the ginger, garlic, and green chili.4.Beat the eggs in a bowl with 1 pinch of salt. - saute · ~15 min
Cook the masala filling.
1.Heat 2 tbsp oil in a pan over medium heat.2.Add the sliced onion for the masala and cook until lightly golden, 4 to 5 minutes.3.Add ginger, garlic, and green chili, and cook for 1 minute.4.Add tomato and cook until soft and jammy, 4 minutes.5.Add bell pepper, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and 0.25 tsp salt. Cook until the pepper softens and the masala turns semi-dry, 4 to 5 minutes.6.Stir in cilantro and turn off the heat.TIPKeep the filling fairly dry so the wraps stay neat and do not turn soggy. - prep · ~5 min
Divide and roll the parathas.
1.Divide the dough into 4 equal balls.2.Roll each ball into a thin round on a lightly floured surface. - fry · ~4 min
Cook the first paratha with egg.
1.Heat a tawa or skillet over medium heat and place one rolled paratha on it.2.Cook until light bubbles appear, about 30 seconds, then flip it.3.Drizzle a little oil, spread one-fourth of the beaten egg on top, and flip again so the egg side cooks on the pan.4.Cook both sides until the paratha is golden and the egg is set, about 2 minutes more.TIPUse medium heat so the egg sets gently and the paratha stays soft enough to roll. - fry · ~11 min
Cook the remaining parathas with egg.
Repeat the same method with the remaining 3 dough rounds, eggs, and the rest of the oil until you have 4 egg-coated parathas ready.
- assemble · ~4 min
Assemble the frankies.
1.Spread 1 tbsp mint chutney over one hot egg paratha.2.Place one-fourth of the masala filling down the center.3.Top with some of the raw sliced onion, a few drops of lemon juice, and a light sprinkle of chaat masala.4.Roll tightly into a frankie. - serve
Serve the egg masala frankies hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the dough is key here; it makes the parathas easier to roll thin without springing back.
- 2Cook the masala until semi-dry and jammy, or the chutney and onions will make the frankie soggy fast.
- 3Spread the beaten egg in a thin, even layer so it sticks to the paratha instead of forming thick rubbery patches.
- 4Keep the tawa on medium heat; high heat can brown the paratha before the egg side fully sets.
- 5Assemble while the egg paratha is still hot so the chutney spreads easily and the roll stays flexible.
- 6If packing for later, keep the raw onion separate and add it just before eating for the best crunch.
- 7Roll the filling in a tight center line rather than spreading it edge to edge to prevent tearing and leaking.
Adapt it for your goals.
Cheese-frankie
Add a little grated cheese over the hot masala before rolling for a richer, more indulgent street-stall style wrap.
spicierSpicier
Increase green chili and red chili powder, or add extra chutney, if you want a bolder heat profile.
all whole wheatAll-whole-wheat
Skip the all-purpose flour and use only whole wheat flour for a more rustic wrap with extra fiber.
paneer eggPaneer-egg
Add crumbled or grated paneer to the masala filling for a heartier, higher-protein version.
Why this is on our healthy list.
Good Protein Mix
Eggs provide satisfying protein, making this wrap more filling than a plain vegetable roll.
Vegetable-Rich Filling
Onion, tomato, bell pepper, ginger, garlic, and cilantro add plant compounds, flavor, and texture.
Whole Wheat Base
Using whole wheat flour in the paratha adds more fiber and a steadier, more wholesome base than refined flour alone.
Frequently asked questions
Yes. The dough can be refrigerated for a day, and the masala filling can be made ahead and cooled. Reheat the filling before assembling.
