Egg Roll.
You can cook Egg Roll using 13 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Egg Roll
- It's 300 gms of maida (flour).
- You need to taste of salt and sugar.
- It's 3 tbsp of oil.
- You need As required of warm water.
- You need 4 of eggs.
- You need 1 of onions chopped.
- It's 1 of green chillies.
- Prepare 1/2 of lime.
- Prepare 1–2 tsp of chaat masala.
- It's 1–2 tsp of rocksalt.
- You need 80 g of tomato ketchup.
- It's 1 pc of cucumber.
- It's 75 grams of oil.
Egg Roll instructions
- For the outer paratha add the flour, salt, sugar, and oil to a mixing bowl. Combine the ingredients until the oil is well dispersed in the flour. Give it breadcrumbs in texture. This will lead to a flakier crust. Now add the warm water and knead the dough for about 5 minutes until it is soft and smooth. Coat it with oil, cover the bowl, and allow it to rest for 30 minutes..
- Now chop all the veggies. Keep aside. Now make small balls from the dough. Take a flattened base put the ball over it and flat it with a rolling pin..
- Beat an egg with a pinch of salt and keep it at the ready. Heat about 4 tsp oil in a flat frying pan. Add the paratha and fry it on both sides until golden. Rotate theparatha continuously, flipping often, for a uniform crust. Pay special attention to the sides to ensure that they crisp too. Once the parathas completely cooked, spread the beaten egg over it. Before it settles, turn over to fry the side with the egg. Transfer it to the assembly station, with the egg side facing up..
- Sprinkle it with chaat masala and rock salt. Add a row of the pickled onions a little off the center of the paratha. Squeeze some lime juice over it. Top it with cucumber. Finish everything off with a few squirts of ketchup. Form a tight roll, making sure the filling is all enclosed within the paratha. Wrap a paper around two-thirds of the roll and tuck any excess at the bottom..
