A street-style Indian egg roll made with grated spiced eggs, fresh crunch, and a golden, buttery crisp.
Introduction
There’s something magical about Indian street-style egg rolls — warm flatbread or tortilla wrapped around boldly spiced eggs, layered with chutneys, fresh vegetables, and toasted until golden and crisp. This Crispy Masala Egg Wrap captures that energy, but with a mellow, balanced twist that fits beautifully into everyday cooking.
Instead of scrambling the eggs, we grate hard-boiled eggs into thick strands. This small technique shift makes a big difference — every thread of egg gets coated in cumin, turmeric, garam masala, and amchur. The result? Fluffy, spiced filling that stays light but deeply aromatic.
Wrapped in a buttery toasted tortilla or chapati, layered with green chutney, tamarind-date sweetness, and crunchy cabbage-carrot slaw, this wrap is comforting, vibrant, and irresistibly crisp on the outside. It’s street food — refined for your kitchen.
Pro Tips for Success
- Use a thick-holed grater. Fine grating will turn the eggs mushy; thicker strands hold structure and texture.
- Let the masala cool slightly before wrapping. This prevents sogginess.
- Pan-toast seam-side down first. This seals the wrap and keeps it tight.
Crispy Masala Egg Wrap
Description
This Crispy Masala Egg Wrap transforms simple hard-boiled eggs into a flavorful masala filling, wrapped with chutneys and fresh vegetables in a buttery toasted flatbread. The result is a vibrant, textural, and satisfying Indian-inspired wrap perfect for lunch or a quick dinner.
Ingredients
Egg Masala Filling
Fresh Vegetable Filling
For Assembly
Instructions
Step-by-Step Instructions
Prepare the Eggs :
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Hard boil the eggs, peel, cool completely, and grate using a thick-holed grater. Set aside.
Make the Masala
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Heat ghee or oil in a pan. Add cumin seeds and let them crackle.
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Add sliced onion, green chili, and ginger-garlic paste. Sauté until light golden brown.
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Add turmeric, red chili powder, coriander powder, garam masala, amchur, and salt. Stir for 30 seconds.
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Fold in grated eggs gently. Add cilantro and lime juice. Mix lightly and remove from heat. Let cool slightly.
Prepare the Veg Layer
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Mix cabbage, carrot, red onion, and bell pepper with lemon juice and a pinch of salt. Keep fresh and crisp.
Assemble
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Warm tortillas with butter until soft.
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Spread a thin layer of green chutney, tamarind-date chutney, and a small amount of ketchup.
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Place egg mixture in a thin line across the center. Top with vegetable mix and extra cilantro.
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Roll tightly.
Toast Until Crispy
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Place seam-side down in a hot pan. Cook on all sides until golden brown and crisp.
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Rest 1 minute before slicing.
Storage & Reheating
Refrigeration:
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Store egg filling separately for up to 3 days in an airtight container.
Reheating:
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Reheat filling gently in a pan (do not microwave excessively).
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Assemble fresh and pan-toast again for best texture.
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Avoid storing fully assembled wraps — they may turn soggy.
Notes
1. Use a Thick Grater
Grating the eggs with a thick-holed grater creates soft strands that hold the masala beautifully. Fine grating will make the mixture dense and pasty.
2. Let the Filling Cool Slightly
Allow the egg masala to cool for a few minutes before assembling. Hot filling can release moisture and make the wrap soggy.
3. Toast Seam-Side Down First
Always place the wrap seam-side down in the pan to seal it properly before turning. This keeps the roll tight and crispy.
4. Adjust the Heat Level
Reduce green chili and red chili powder for a milder version, or add a pinch of chaat masala for extra street-style punch.
5. Don’t Skip the Chutney Balance
The green chutney adds freshness, tamarind adds tangy sweetness, and ketchup adds mild familiarity. The balance is what makes this wrap taste complete.
6. Make Ahead Tip
The egg filling can be prepared up to 3 days in advance and stored in the refrigerator. Assemble and toast fresh for best texture.