My husband is a big fan of rolls, and he being a non-vegetarian he always orders for a double chicken double egg roll, to give him company I have to order an egg roll. (me being an eggetarian :)). Once I said that there is nothing at all in these rolls only a chapati with onions filled…My husband actually challenged me to make the same @ home… I took the challenge but then I had no clue what to do… Somehow played around with stuff in my kitchen and whatever was the final outcome will call it egg roll… He had 4 of those and I knew immediately that the experiment was a success…:)
Preparation Time:- 15 mins | Cooking Time:– 5 mins per roll | Serves:- 4-5 Rolls
- For the Dough:-
- 1 cup wheat flour (Gehun ka Aata)
- 1/2 cup all Purpose Flour (Maida)
- 1 tea spoon salt
- Some water to make the dough
- For the filling:-
- 2 medium sized Onions chopped finely length wise
- 1/2 Capsicum de-seeded and chopped finely length wise
- 1 tea spoon oil
- 2 tea spoon chaat masala
- 1 tea spoon Pepper (Kali Mirch Powder)
- For the eggs:-
- 6 Eggs (Ande)
- 6 packets of Oregano Seasoning from Dominos (Separate ingredients in the oregano can also be used, I love the flavor of the seasoning so I use it)
Mix the wheat flour, all purpose flour and salt, and make a dough by slowly poring water in it. Make sure that you don’t make it sticky. It should have a consistency of the dough like for chapatis.
Cover the dough and set aside for 10 minutes.
Heat the oil in a pan and add the onions and capsicum to it. Fry them lightly till the onions turn transparent.
Switch off the stove and add the chaat masala and pepper to the filling and mix properly.
Whisk the eggs and add the oregano seasoning to it, whisk it again properly to mix the seasoning.
Take a some dough, almost equal to the dough used for making paranthas.
Using a rolling pin make a round chapati using the dough.
Heat a non stick tawa and spread half tea spoon of oil on it. Now place the chapati on the tawa, and allow it to cook for 1 minute.
Apply half a tea spoon of oil on the other side and spread all over.
When blisters start appearing on the top of the chapati turn it around and allow the other side to cook properly using a flat spatula.
We need to cook the other side completely because once the egg is spread over it then the chapati will not get cooked from this end.
Once the other side is cooked turn over the chapati and simmer the stove.
Take the eggs and pour about two big spoonfuls of egg on the chapati. Slowly turn the chapati, the eggs will fall on the tawa, but once the chapati is placed on it, rotate it gently to cover the entire surface with eggs.
The eggs start cooking and swell up a bit. Allow the eggs to cook for around 1 minute.
Now turn over the roll and take a spoonful of the filling and place it as a thin line in the middle of the chapati.
Sprinkle some chaat masala over the entire chapati before rolling. Now roll the chapati starting from one end and slowly using your fingers roll it towards the other end.
Wrap it in a foil on one edge to avoid the filling to fall, and serve hot.
- Egg Roll goes well with Tomato Ketchup.
- Cold Drink is a must to have with a roll.
This recipe becomes part of Fun-Fair Food Event: