Tuesday, May 31, 2011

Egg roll

For me, egg rolls are the stars of Calcutta street food. When we lived in Calcutta, we used to buy egg rolls on Saturday nights as a weekend as a treat. I have never managed to get quite the same taste at home (obviously). Still, the egg roll recipe below makes a very satisfying and tasty dish with very little effort.

Using maida malabar parottas will take the taste of this dish to an entire new level. However, using wheat rotis is a not-too-bad healthy compromise.
Egg roll
Egg Roll

Ingredients (for one roll):
1 cooked wheat chapathi
1 egg
1/2 small onion, chopped
Lime juice, about 1 tsp
Tomato sauce
Green chilli sauce
Soy sauce
All the ingredients

1. Add the lime juice to the chopped onions and set aside.
2. Spray cooking oil on a tawa and place on medium heat.
3. Place chapathi on heated tawa. Break egg over the chapathi. Spread egg as much as you can over the surface of the chapathi.
4. Sprinkle pepper and salt on the egg (remember soy sauce is salty, so do not go over board with the salt).
5. Carefully flip the chapathi so that the egg side is facing down.
6. Continue cooking on medium heat. When the chapathi rises a bit, it means the eggs are cooked and are fluffing up.
7. Remove the egg coated chapathi from the tawa and place non-egg side down on a plate.
8. Sprinkle the onions in a vertical line across a diameter line of the chapathi.
9. Sprinkle all three sauces over the onions. The quantities of the sauces you use depends on your taste but in general, adding equal amounts of each (around 1-2 tsp each) tastes best.
10. Roll up the chapathi carefully so that the filling does not spill out.
11. If you want the roll to look professional, you can wrap a piece of wax paper or napkin paper around the lower half of the roll so that the filling does not fall out.

Serve hot!

1. You can mince about 1/4-1/2 a green chilli and add it to the chopped onion/lime juice mixture. It enhances taste but could turn out to be very spicy if the chillis are fiery!

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