Kerala Egg Roll

1. 1

   Prepare Eggs and Masala Filling

   • Place 3 eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes. Drain, cool in ice water, peel, and cut each egg in half lengthwise. Set aside.
   • Heat 2 tbsp of coconut oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the chopped tomato and cook for 3-4 minutes until it turns soft and mushy.
   • Stir in the turmeric powder, Kashmiri red chili powder, garam masala, black pepper powder, and about 3/4 tsp of salt. Cook for 2-3 minutes, stirring constantly, until the oil begins to separate from the masala.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the masala to a bowl to cool completely.
2. 2

   Make the Crepe Batter

   • In a mixing bowl, add 1 cup of maida, the remaining 1/2 tsp of salt, and crack in 1 egg.
   • Gradually add about 1.5 cups of water while whisking continuously to form a smooth, thin, lump-free batter. The consistency should be similar to a thin pancake or dosa batter.
3. 3

   Cook the Crepes

   • Heat a non-stick tawa or crepe pan over medium-low heat. Lightly grease it with a few drops of oil.
   • Pour a small ladleful of batter (about 1/4 cup) onto the center of the pan and quickly swirl it to form a thin, even crepe of about 6-7 inches in diameter.
   • Cook for 1-2 minutes on one side only, until the edges start to lift and the surface looks set. Do not flip or brown it. The crepe should be soft and pliable.
   • Carefully slide the crepe onto a plate. Repeat with the remaining batter to make 6 crepes, stacking them as you go.
4. 4

   Assemble the Egg Rolls

   • In a small bowl, mix 3 tbsp of maida with 5-6 tbsp of water to create a thick, smooth paste. This will be your sealing glue.
   • Lay one crepe flat with the cooked side facing up. Place about 2 tablespoons of the cooled masala filling in a line near one edge.
   • Gently press one half of a hard-boiled egg, yolk-side down, into the masala.
   • Fold the two shorter sides of the crepe inwards over the filling. Then, starting from the edge with the filling, roll it up tightly into a neat cylinder.
   • Apply the maida paste to the final edge of the crepe to seal the roll securely. Repeat for all 6 rolls.
5. 5

   Coat and Shallow Fry

   • Spread the breadcrumbs on a wide plate or tray.
   • Gently dip each sealed roll into the remaining maida paste, ensuring a thin, even coating. This helps the breadcrumbs adhere.
   • Immediately transfer the roll to the breadcrumbs and turn to coat it completely on all sides. Lightly press to ensure the crumbs stick well.
   • Heat about 1 cup of oil in a kadai or pan for shallow frying over medium heat. The oil is ready when a breadcrumb sizzles and rises to the top.
   • Carefully place 2-3 coated rolls in the hot oil, without overcrowding. Fry for 4-5 minutes, turning occasionally, until all sides are a deep golden brown and crispy.
   • Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil. Serve hot.

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