Egg Roll is a very popular and easily available street food across India, which is an Indian version of vegetable loaded burrito. Plus it's so damn easy to make and every kid loves it too.
I recall my childhood memory of egg roll food truck going across the shopping complex and me waiting in long queue to get some for my family. So, let's recreate the same old taste of egg roll, that I use to enjoy and share the recipe with you all.
Serving size: 4
You will need these ingredients
I N G R E D I E N T S
Wheat Flour 1½ Cups
All Purpose Flour/ Maida 1 Cup
Water
Salt (½ tsp in dough + a pinch in omelette + as per taste in veggies)
Egg 4
Onion (Sliced + chopped)
Sliced Vegetables:
Bell Pepper
Carrot
Cabbage
Oil
Ketchup (1 Tbsp/ egg roll)
Chopped Green Chili
Grated Ginger 1 Tsp
Chaat Masala as per taste
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P R E P A R A T I O N
- In a large bowl, take out 1.5 cups of wheat flour and 1 cup of all purpose flour (Maida).
- Add ½ tsp of salt, water and knead soft dough.
- Coat the dough with some oil and cover and keep aside.
- Now heat a pan for sautéing sliced vegetables.
- Add grated ginger and mix for 30 sec.
- Add all the chopped vegetables and salt and cook for 5 min on high heat.
- Now divide the dough into equal balls, and roll them into round shape, as you would do to make a roti/ chapati.
- Make paraths and keep aside.
- Now break one egg, add salt and whisk.
- Heat a skillet/ flat pan, add oil and pour over the whisked egg.
- Now place one paratha on top of the omelette when it's still wet, so paratha sticks to the omelette. Cook until egg is done.
- Egg paratha is now ready. Spread tomato ketchup onto it and scoop the sautéd vegetables at the center.
- Add freshly chopped onions, green chili, coriander leaves and a little bit of chaat masala.
- Now roll it carefully and wrap the half of the egg roll in silver foil or parchment paper/ butter paper.
- Street style Egg Roll is ready to serve hot.
V I D E O R E C I P E H E R E
S T E P B Y S T E P R E C I P E W I T H P I C T U R E S
- In a large bowl, take out 1½ cups of wheat flour and 1 cup of all purpose flour (Maida).
- Add ½ tsp of salt, water and knead soft dough.
- Coat the dough with some oil and cover and keep aside.
- Now heat a pan for sautéing sliced vegetables.
- Add grated ginger and mix for 30 sec.
- Add all the chopped vegetables and salt and cook for 5 min on high heat.
- Now divide the dough into equal balls, and roll them into round shape, as you would do to make a roti/ chapati.
- Make parathas and keep aside.
- Now break one egg, add salt and whisk.
- Heat a skillet/ flat pan, add oil and pour over the whisked egg.
- Now place one paratha on top of the omelette when it's still wet, so paratha sticks to the omelette. Cook until egg is done.
- Egg paratha is now ready. Spread tomato ketchup onto it and scoop the sautéd vegetables at the center.
- Add freshly chopped onions, green chili, coriander leaves and a little bit of chaat masala.
- Now roll it carefully and wrap the half of the egg roll in silver foil or parchment paper/ butter paper.
- Street style Egg Roll is ready to serve hot.
T I P S:
- While making the paratha, keep the heat between medium to high to make a soft paratha, otherwise it can get chewy.
- When sautéing vegetables for pasta, noodles or snack, always maintain a high heat, the vegetables retain it's crunchiness.
- Add 2 tsp of water to the egg mixture to get fluffy omelette.
Do try this recipe and let me know in the comments how you liked it. Also let me know if you would like some specific recipes, I will love to share. Please subscribe to my youtube channel to be the first one to get any new recipes that I upload.
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