Description
Mini wraps perfect for brunch, lunch, or appetizers.
Samosa-like bread with curried eggs—a delicious match!
Ingredients
Units
Scale
- 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