Egg Frankie

Egg Frankie

Category: Snack

Cuisine: North Indian

A wrap of succulent eggs, vibrant veggies, and tantalizing spices. A burst of flavors in every bite.
- By Divya


Wheat Chapatis – 3

Egg – 1 per kathi roll

Pepper powder – 1/4 tsp

Onion –2 cup sliced

Ginger – 1 inch piece

Garlic – 4 cloves

Green Chilli -1

Capsicum – 1/2cup sliced

Cabbage – 1/3 cup shredded

Tomato -1 sliced

Salt – As required

Coriander leaves – few finely chopped

Tomato ketchup – 11/2 tsp

Chilli Powder – 1/2 tsp

Coriander powder – 2 tsp

Turmeric Powder – 1/4 tsp

Garam Masala Powder – 1/4 tsp

Oil for cooking chapatis and for the stuffing

Preparation Time: 35 min

Cooking Time: 15 min


Heat oil in a pan, add onions, ginger, garlic, green chillies and saute until onions turn translucent.

Add thinly sliced capsicum, cabbage and saute for a few minutes. Then add tomatoes, salt and all the spice powder.

Add chopped coriander leaves, tomato ketchup, mix well and switch off the heat. Now our filling and the chapatis are ready

Heat a tawa, apply half a tsp of oil all over and pour the prepared egg mixture over it.

Then place the chapati on top of the egg mixture and press it well. Once the egg gets cooked, flip it over to the other side, cook for 2-3 seconds and remove from heat.

Now place 2-3 tbsp of the prepared filling and garnish with tiny sliced onions and roll it.

Serve the hot chapatti rolls with ketchup.

Tip : Cook the vegetables at high temperature. The vegetables should retain it crunchiness, so avoid overcooking.

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