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A beloved Kerala street food classic, also known as 'Mutta Roll'. A savory and spicy onion-tomato masala envelops a hard-boiled egg, all wrapped in a delicate crepe, coated in crispy breadcrumbs, and fried to a perfect golden brown. An irresistible snack or appetizer for any occasion.
Prepare Eggs and Masala Filling
Make the Crepe Batter
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A beloved Kerala street food classic, also known as 'Mutta Roll'. A savory and spicy onion-tomato masala envelops a hard-boiled egg, all wrapped in a delicate crepe, coated in crispy breadcrumbs, and fried to a perfect golden brown. An irresistible snack or appetizer for any occasion.
This kerala recipe takes 55 minutes to prepare and yields 6 servings. At 341.3 calories per serving with 10.69g of protein, it's a moderately challenging recipe perfect for snack or appetizer or brunch.
Cook the Crepes
Assemble the Egg Rolls
Coat and Shallow Fry
Replace the egg with a spicy minced chicken (kheema), mutton, or beef filling for a non-vegetarian alternative.
Create a vegetarian version by using a filling of mashed and spiced potatoes, mixed vegetables, or crumbled paneer.
For a different texture, you can use crushed cornflakes or semolina (rava) instead of breadcrumbs for the outer coating.
For a lower-calorie version, you can bake the coated rolls in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden and crisp. You can also use an air fryer.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The combination of carbohydrates from the wrapper and fats from the oil provides a quick and sustained source of energy, making it a fulfilling snack.
This roll contains various vitamins and minerals from its diverse ingredients, including Vitamin D and B12 from eggs, and antioxidants from onions, tomatoes, and spices.
A single Kerala Egg Roll contains approximately 250-300 calories, depending on the amount of oil absorbed during frying and the size of the roll.
It can be a moderately healthy snack. It provides protein from the eggs and energy from carbohydrates. However, since it is shallow-fried, it is higher in fat and calories. To make it healthier, you can bake or air-fry it instead.
This usually happens for a few reasons: the crepe was too thin or had holes, the roll was not sealed properly with the maida paste, or the filling was too wet. Ensure the masala is not watery and the rolls are sealed tightly.
Yes, you can assemble and coat the rolls and store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before serving to ensure they are hot and crispy.
You can, but it will change the texture and taste. Atta crepes will be denser and not as soft or pliable as those made with maida, which is traditional for this recipe.
They are delicious on their own but are commonly served with tomato ketchup, mint-coriander chutney, or a simple onion salad.