Egg Masala Frankie

Name: Egg Masala Frankie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup whole wheat flour; 0.5 cup all-purpose flour; 2 tbsp oil (for dough); 0.5 tsp salt (divided); 0.75 cup water (or as needed for a soft dough); 4 pcs egg; 2 pcs onion (medium, 1 finely sliced and 1 thinly sliced); 1 pcs bell pepper (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 1 pcs green chili (finely chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp chaat masala (divided); 2 tbsp cilantro (chopped); 4 tbsp mint chutney; 1 tbsp lemon juice

RATING

4.6/5(95)

TASTE SCORE

9/10

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.

PREP

20m

COOK

25m

SERVES

1 PIECE

398 cal

SERVINGS

METHOD · 8 STEPS

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.

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 makes the parathas easier to roll thin without springing back.
2
Cook the masala until semi-dry and jammy, or the chutney and onions will make the frankie soggy fast.
3
Spread the beaten egg in a thin, even layer so it sticks to the paratha instead of forming thick rubbery patches.
4
Keep the tawa on medium heat; high heat can brown the paratha before the egg side fully sets.
5
Assemble while the egg paratha is still hot so the chutney spreads easily and the roll stays flexible.
6
If packing for later, keep the raw onion separate and add it just before eating for the best crunch.
7
Roll the filling in a tight center line rather than spreading it edge to edge to prevent tearing and leaking.