Kerala Egg Roll
A beloved Kerala street food classic, also known as 'Mutta Roll'. A savory and spicy onion-tomato masala envelops a hard-boiled egg, all wrapped in a delicate crepe, coated in crispy breadcrumbs, and fried to a perfect golden brown. An irresistible snack or appetizer for any occasion.
For 6 servings
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.
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the masala filling is completely cool before assembling. A warm filling can make the delicate crepes tear.
- 2The crepe batter should be thin and pourable. If it's too thick, the wrappers will be heavy; if too thin, they will break.
- 3Do not overcook the crepes. They only need to be cooked on one side until set, keeping them soft and easy to roll.
- 4Seal the rolls very well with the maida paste to prevent them from opening up and the filling from leaking during frying.
- 5Maintain a consistent medium heat while frying. If the oil is too hot, the outside will burn before the inside is heated through. If it's not hot enough, the rolls will absorb too much oil.
Adapt it for your goals.
Filling
Replace the egg with a spicy minced chicken (kheema), mutton, or beef filling for a non-vegetarian alternative.
VegetarianVegetarian
Create a vegetarian version by using a filling of mashed and spiced potatoes, mixed vegetables, or crumbled paneer.
CoatingCoating
For a different texture, you can use crushed cornflakes or semolina (rava) instead of breadcrumbs for the outer coating.
Healthier OptionHealthier Option
For a lower-calorie version, you can bake the coated rolls in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden and crisp. You can also use an air fryer.
Why this is on our healthy list.
Protein Powerhouse
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Energy Booster
The combination of carbohydrates from the wrapper and fats from the oil provides a quick and sustained source of energy, making it a fulfilling snack.
Rich in Nutrients
This roll contains various vitamins and minerals from its diverse ingredients, including Vitamin D and B12 from eggs, and antioxidants from onions, tomatoes, and spices.
Frequently asked questions
A single Kerala Egg Roll contains approximately 250-300 calories, depending on the amount of oil absorbed during frying and the size of the roll.
