Egg Rolls is one of the most popular street foods of kolkata ( or formerly known as Calcutta) . A quick and easy recipe in which an omelette is adhered to a flaky paratha with a stuffing of lemony salad and lip smacking chutneys will never fail to satisfy your appetite!
Usually the paratha is made with plain flour and fried in liberal amounts of oil , but this homely version is made healthier using the whole wheat tawa paratha and also using less amount of oil.
Course: Main/ Snack Cuisine: Indian Serves : 2
Ingredients:
- Eggs: 2
- Cooked Roti/ Paratha: 2
- Onion : 1, sliced thinly
- Green chillies: 1, chopped
- Tomato: 1 , de seeded and sliced
- Lemon juice: 1 tsp
- Black pepper powder: 1/4 tsp
- Red chilli powder: 1/4 tsp
- Salt: according to taste
- Chaat Masala: 1/2 tsp
- Tomato Ketchup: 2 -3 tbsp
- Green coriander chutney: 2-3 tbsp
- Cucumber: 1/2 sliced lengthwise ( optional )
- Oil: 2 tbsp
Method:
- Mix together sliced onions, chopped chilies, salt and lemon juice in a bowl. Pickling the onions in lemon juice will reduce their sharpness. We will add tomatoes just before assembling the wrap otherwise tomatoes will release their juice and the mix will become watery.
- Gather all the items for filling at one place so it will be easier to assemble the roll once the paratha is ready.
- In a separate mixing bowl, break open the eggs and whisk them with salt, black pepper and red chilli powder. Keep them aside
- Heat 1tsp of oil in a non stick frying pan, add half of the egg mixture and swirl it around so that it takes the round shape , roughly the size of roti/paratha.
- Let the egg cook for a few seconds and before it begins to set , place the paratha on top and gently press with a spatula so that it sticks to the omelette.
- Let it cook for 1/2 minute and then flip and cook on the other side, you can use little oil while cooking the paratha so they are nice and crisp.
- Remove and place it on a plate. Make another one in the same way with the remaining egg mixture and paratha.
- Now add tomatoes and cucumber(if using ) to the onion and chilli mix .
- Place the egg roll on a plate with the egg side facing up, add a row of onion tomato mix in the center, drizzle some tomato ketchup and coriander chutney ,
- Sprinkle chaat masala and make a tight roll, making sure the filling is enclosed within the roll. Secure the ends with a tooth pick.
- Wrap up the roll into aluminum foil or grease proof paper around two thirds of the paratha to avoid any spillage. Tuck any excess paper at the bottom.
- Repeat the same procedure for the second egg roll.
- Serve and enjoy!
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