Egg Rolls
Ingredients
FOR 4 rolls
4 plain whole wheat parathas
4 eggs
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup cabbage thinly sliced
2 green chilies, finely chopped
juice from 1 lemon
chat masala and salt to taste
tomato ketchup
How to cook
Combine the sliced onions, peppers, green chillies, cabbage along with salt, chaat masala and lemon juice and keep aside.
Beat one egg with salt and pepper in a small bowl
Heat an omlette skillet, add a teaspoon of oil; pour in the whiked egg into the skillet. Swirl it around so it spreads to the entire skillet surface.
Before the egg starts cooking, place the paratha on the egg and press it gently. Flip the paratha when the egg is done and cook for a few seconds.Place a portion of the onion mixture in the center.
Drizzle some tomato and make a roll. Wrap up the roll into lunch paper or greaseproof paper to hold it together. Serve hot.
Repeat the same procedure for the remaining eggs, parathas and onion mixture.
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