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
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!
- 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
- 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
- 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.
- 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.
- 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.
- 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.