Mar 15, 2011

Egg Roll

Egg Roll is a very popular and delicious appetizer. The traditional Egg Roll has a filling made from minced vegetables  inside a flour and egg-based wrapper. Although you can use any vegetables in egg rolls, the classic ingredients are carrots, cucumber, onions and green chilli. Fry before serving.


Whole wheat flour (Maida): 1 cup
Eggs : 2 pieces
Onion : 1 medium, chopped finely
Cucumber : one-half of a medium sized, julienned
Green chili : 2, chopped
Sunflower oil  for frying
Salt to taste
Tomato sauce, chilli sauce for seasoning

Method :
  • Knead the flour well and make two round paratha with it
  • Beat the eggs until the yolks are completely broken and have combined with the egg whites. Mix in salt
  • Heat one tablespoon of oil in a frying pan and add one beaten egg to it, spread it so as to have almost the same diameter as the parantha
  • Carefully place the parantha over the half fried omelet and allow it to cook for two more minutes, turn around the paratha and cook the other side for one minute and take out from the frying pan
  • Place the egg covered paratha on a flat surface with the egg side up.
  • Add chopped cucumber, chilies and onion at the centre of the paratha to make the filling and pour the tomato sauce over the vegetables
  • Roll the paratha and cover half of it with an kitchen paper and tuck the paper well so that the roll doesn’t open up.
  • Serve hot as a snacks.

Sending this recipe to Priya's "Fast Food Not Fat Food"

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