Homemade flatbread spiced with carom seeds, filled with a dry Indian-style egg scramble of onion, ginger, green chili, turmeric, and cilantro. It’s Indian breakfast tacos folks!
You make a flatbread from scratch, spiced with carom seeds and rolled thin, then baked into a taco shape. You scramble eggs with onion, ginger, green chili, turmeric, and cilantro. You put one inside the other. AMAZING! That is the whole recipe, and it is something I eat for breakfast three times a week because it never gets old.
The carom seeds in the dough give it a sharp, thyme-like flavour that you simply do not get from a store-bought wrap or taco shell, that is the whole reason to make it from scratch. The egg filling is in effect a dry Indian scramble, heavily spiced and cooked until the eggs are just set. Wrapped up like a taco, Indian style!
How to Make Indian Curried Egg Tacos
For the Wrappers
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.
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Indian Curried Egg Tacos
Total Time: 40 minutes
Yield: Makes 12 1x
Diet: Omnivore
Description
Mini Indian tacos perfect for brunch, lunch, or appetizers.
Ingredients
Units
Scale
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
Frequently Asked Questions
What are carom seeds?
Also called ajwain, they taste like a sharper, more concentrated version of thyme. Available at Indian grocery stores. If you cannot find them, use a mix of thyme and caraway seeds as a rough substitute.
Can I use store-bought wraps?
You can, but the homemade flatbread with carom seeds is what makes this recipe distinctive. Store-bought tortillas work for convenience, but the flavour and texture are different.
Can I make the flatbreads ahead?
Yes. Stack them with parchment between each one, wrap in foil, and refrigerate for up to 2 days. Reheat on a dry pan for 20 seconds per side before filling.