Egg Rolls

Egg rolls used to be my all time almost favorite snack in Delhi in cold winter evenings...just next to hot steaming momos..:P!!!. Once my husband asked me what to have in breakfast and I told him I miss egg rolls in US... I must say in the last few months he has become a perfectionist in making tasty egg rolls (good for me ;)) and now its kinda staple breakfast item at our home !!





Serves: 2

INGREDIENTS:
4 eggs (only egg whites or whole egg up to you)
2 uncooked chapati( We use ready to cook ones or you can make your own)
Black pepper powder to taste
Salt to taste
Oil for cooking

1 tbsp lemon juice
1 tsp chat masala



For filling:

Half cup red onion juliens
Half cup red, yellow and green pepper juliens
3-4 button mushrooms thinly sliced
1/4 cup thinly sliced carrots
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 tsp oregano
Salt to taste
2 tsp oil for cooking




DIRECTIONS:
  • To prepare the filling of sauteed vegetables, heat a pan and add 1tsp oil.
  • Add onions and saute for a minute, add mushrooms and mixed peppers and saute for another minute and add all the spices.  Mix all and cook a little but keeping veggies crunchy.

  • For egg rolls first beat the eggs and add red chili powder/black pepper powder with salt to taste.
  • Heat a flat pan ( make sure the pan is not too big, just right for your chapati to fit in and with rised edges, so egg mixture will not spread too far).
  • Add chapati and cook it till its almost done and then flip it and let it cook on other side.


  • Meanwhile add half of the beaten egg mixture on chapati and let it cook by moving chapati ( in circular motion, don't flip) time to time so chapati doesn't burn. When egg mixture start settling, flip chapati and let eggs cook on other side.
  • When eggs are done, flip chapati again, spread green chutney (mint chutney or any other sauce of your choice), add sauteed vegetables, sprinkle some chat masala & some lemon juice  and roll it up.
  • Egg rolls are ready to enjoy!!

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