You make a flatbread from scratch, spiced with carom seeds and rolled thin. You scramble eggs with onion, ginger, green chili, turmeric, and cilantro. You wrap one inside the other. That is the whole recipe, and it is something I eat three times a week because it takes 20 minutes and never gets old.
The carom seeds in the dough give it a sharp, thyme-like flavour that you simply do not get from a store-bought wrap — that is the whole reason to make it from scratch. The egg filling is in effect a dry Indian scramble, heavily spiced and cooked until the eggs are just set. Rolled tight, it holds in one hand.
How to Make Curried Egg Wraps
Make the Dough Stiff
Mix flour, salt, baking soda, carom seeds, and oil. Add water sparingly until the dough holds together but is not sticky. Knead for a few minutes until smooth. A wet dough makes thick, chewy wraps. You want thin, pliable flatbreads. 
Roll each portion as thin as you can and cook on a dry hot pan until brown spots appear on both sides. 60-90 seconds per side.
Scramble the Eggs Dry
Sauté onion, ginger, and green chili in oil. Add turmeric and salt, then the beaten eggs. Stir constantly over medium heat. The eggs should be cooked through with no wet, runny patches. Wet eggs soak through the flatbread. Fold in the cilantro at the end.
Curried Egg Wraps
- Total Time: 40 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Mini wraps perfect for brunch, lunch, or appetizers.
Samosa-like bread with curried eggs—a delicious match!
Ingredients
- 1 cups (237 ml) all-purpose flour
- 2 tbsp olive oil
- 1 tsp carom seeds
- 0.5 tsp salt
- 0.5 tsp baking soda
- Water to knead
- Oil to fry
- 2 large eggs, boiled
- 1 tsp Sriracha
- 1 tbsp mayonnaise
- 0.5 tsp curry powder
- 0.25 tsp cumin powder
- 0.25 tsp red chili powder
- 2 tbsp fresh coriander, finely chopped
- Salt & pepper
Instructions
- Mix the flour, salt, soda, and carom seeds. Add the oil and mix with your fingers until it reaches the consistency of coarse sand. Add water, little at a time, and work into a smooth dough.
- Cover with a damp cloth and let it rest for 30 minutes.
- Roll out the dough into a thin round and cut out 2-3 inch circles using a cookie cutter.
- Coat with a little oil and line them up on a wire rack to let them bake in a taco shape.
- Bake at 400°F (204°C) for 10 minutes, until the shape is retained, then drop into hot oil for a quick fry.
- Drain on a paper towel and set aside.
For the Filling
- Mash the eggs well with a fork and mix with the remaining ingredients.
- Adjust seasoning and add a dollop of the mixture into the taco shells.
- Sprinkle with paprika before serving.
Notes
- For a richer flavor, use ghee or clarified butter instead of olive oil in the dough.
- If you don’t have carom seeds, substitute with a pinch of celery seed or fennel seed.
- These wraps are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Carbohydrates: 18
- Fiber: 2
- Protein: 7
- Cholesterol: 100
Frequently Asked Questions
What are carom seeds?
Also called ajwain, they taste like a sharper, more concentrated version of thyme. Available at Indian grocery stores. If you cannot find them, use a mix of thyme and caraway seeds as a rough substitute.
Can I use store-bought wraps?
You can, but the homemade flatbread with carom seeds is what makes this recipe distinctive. Store-bought tortillas work for convenience, but the flavour and texture are different.
Can I make the flatbreads ahead?
Yes. Stack them with parchment between each one, wrap in foil, and refrigerate for up to 2 days. Reheat on a dry pan for 20 seconds per side before filling.
