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Curried Egg Wraps

These mini warps are perfect for brunch, lunch, or an appetizer. The samosa-like bread wrapped around the curried eggs is a match made in heaven.
By Shuchi Mittal

egg-tacos8

“Egg oh egg, in all your might
Cook in seconds, and bind everything tight
Baked or fried, breakfast or lunch
You’re pretty darn famous, that’s my hunch!
Curries, salads & more, you have a special way
Asparagus might come & go, but you just stay..”

A simple & delicate way to entertain a crowd. The recipe works so well for a canape brunch, or a simple cocktail party!

Curried Egg Wraps
 
These mini warps are perfect for brunch, lunch, or an appetizer. The samosa-like bread wrapped around the curried eggs is a match made in heaven.
Author:
Recipe Type: Appetizer
Cuisine: Indian
Ingredients
For the Wraps [I made my own but you could just use store-bought]
  • 1 cup all-purpose flour
  • 2 tablespoon olive oil
  • 1 teaspoon carom seeds
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • Water to knead
  • Oil to fry
For the Egg filling
  • 2 large eggs, boiled
  • 1 teaspoon Sriracha
  • 1 tablespoon mayonnaise
  • ½ teaspoon curry powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon red chili powder
  • 2 tablespoons fresh coriander, finely chopped
  • Salt & pepper
Instructions
Wraps
  1. Mix the flour, salt, soda & carom seeds. Add the oil and mix with your fingers till it reaches the consistency of course sand. Add water, little at a time, and work into a smooth dough.
  2. Cover with a damp cloth and let it rest for 30 mins. Roll out the dough into a thin round and cut out 2-3? circles using a cookie cutter [the size depends on how large you'd like your tacos to be]. Coat with a little oil and line them up on a wire rack [see pic] so as to let them bake in a taco shape.
  3. Bake at 400 F for 10 minutes, till the shape is retained, and then drop into the hot oil for a quick fry. Drain on a paper towel and keep aside.
Filling
  1. Mash the eggs well with a fork and mix with the remaining ingredients. Adjust seasoning and then add a dollop of the mixture into the taco shells. Sprinkle with paprika before serving.

 


Shuchi Mittal

Shuchi Mittal

Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.

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Originally Published: June 10, 2014

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