Wednesday, November 12, 2014

Egg Roll- Street Food in lunch box...

At the place where we are staying, there are so many street food shops nearby. You will find a whole range of varieties from rolls to chats to parathas.. you name it.. Among all these shops, the one which we all love, is those Kolkata roll shops. I love to have hot and spicy egg rolls and so my little one loves it a lot. But these shops for some reason does not compromise on the quantity of the oil they pour in it. Oil drips from those rotis !!! So we thought of making these at home in the way we want it and this also ended up being one option for my sweetie’s lunch box.

I prefer to make this with wheat instead of maida as wheat is more nutritious. For the stuffing, I used onions and green chillies. You can also use cabbage, capsicum, tomatoes and so on. You can make these egg rolls to pack in lunch boxes, to carry for picnics and as a quick dinner too.
This is simple, easy and takes very little time, especially when you have a stock of chapati dough :-)

  1. Wheat Flour- 2 Cups
  2. Water- as needed to knead
  3. salt- as required
  4. Oil- 1 tbsp
  5. Tomato Ketchup- 2 tbsp
  6. Schezwan sauce (optional)- 1 tbsp
  7. Eggs- 2 nos
  8. Onions (sliced)- 2nos
  9. Green Chillies (chopped)- 3nos
  10. Lemon Juice- 1 no
  11. Salt- as required

  1. Knead the wheat flour, water, salt and oil in the form of dough for chapatis. Make small balls and roll out these balls with a rolling pin and cook them on a hot tawa and drizzle oil to cook evenly.
  2. Meanwhile beat the egg with a pinch of salt and keep this aside.
  3. Pour 2 tbsps of egg on one side of the half cooked chapati and spread using a spoon. Apply oil on it, flip the side and cook on low flame. Repeat the process with all the chapatis.
  4. Now place one chapati with the egg on top on a plate. Spread the tomato ketchup then spread little schezwan sauce.
  5. In a bowl mix the onions, green chillies, lemon juice and salt. Spread this mixture on top of the chapati and roll it. Cut and serve.

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