Egg Roll
A staple on every road in Kolkata is the Egg Roll. It is a quick and fast food that sells like hot cakes. There are so many variations and fillings that the mind boggles. It is nothing fancy but is a substantial food that you can eat on the go. Even at home you can use left over chapatis to make egg rolls with vegetarian or non-vegetarian fillings.
Ingredients
Rumali rotis or chapatis (as many as you want egg rolls)
1 egg per roti
Salt to taste
Onions, sliced
Capsicum, sliced
Mayonnaise
Mustard sauce
Tomato ketchup
Shredded paneer or chicken for filling
Slice the onions and capsicums.
Mix together mayonnaise, mustard sauce and tomato ketchup in equal quantities.
Heat a flat tava. Heat 1 tsp oil.
Beat one egg with some salt. Pour the beaten egg and then place the roti on top of the egg.
Push down the roti gently so that the egg below spreads out and the roti is completely covered with egg below.
Fry for a minute and flip over. Fry another minute.
Remove and put on a plate egg side facing you.
Spread some of the sauce mix.
Place sliced onions and capsicums in a line at one end of the roti. Place paneer or chicken on them.
Roll up the roti and your egg roll is ready.
A staple on every road in Kolkata is the Egg Roll. It is a quick and fast food that sells like hot cakes. There are so many variations and fillings that the mind boggles. It is nothing fancy but is a substantial food that you can eat on the go. Even at home you can use left over chapatis to make egg rolls with vegetarian or non-vegetarian fillings.
Ingredients
Rumali rotis or chapatis (as many as you want egg rolls)
1 egg per roti
Salt to taste
Onions, sliced
Capsicum, sliced
Mayonnaise
Mustard sauce
Tomato ketchup
Shredded paneer or chicken for filling
Slice the onions and capsicums.
Mix together mayonnaise, mustard sauce and tomato ketchup in equal quantities.
Heat a flat tava. Heat 1 tsp oil.
Beat one egg with some salt. Pour the beaten egg and then place the roti on top of the egg.
Push down the roti gently so that the egg below spreads out and the roti is completely covered with egg below.
Fry for a minute and flip over. Fry another minute.
Remove and put on a plate egg side facing you.
Spread some of the sauce mix.
Place sliced onions and capsicums in a line at one end of the roti. Place paneer or chicken on them.
Roll up the roti and your egg roll is ready.
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