Egg Roll

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 rolls

Ingredients :

For The Rotis
3/4 cup plain flour (maida)
1 tbsp soft butter
1/2 tsp sugar
salt to taste
8 tsp oil brush (for greasing) and cooking

To Be Mixed Into An Onion Mixture
1 cup thinly sliced onions
2 tsp finely chopped green chillies
2 tsp lemon juice
salt to taste

Other Ingredients
4 eggs
salt and freshly ground black pepper (kalimirch) to taste
2 tsp oil brush (for greasing)
40 thin cucumber strips
8 tsp tomato ketchup
4 tsp chilli sauce

Method :

For the rotis
For the rotisCombine all the ingredients into a deep bowl and mix well.
Knead into a soft dough using enough water.
Cover the dough with a lid and keep aside for 15 minutes.
Divide the dough into 4 equal portions.
Roll a portion of the dough into a 175 mm. (7”) diameter circle without using any flour for rolling.
Heat a non-stick tava (griddle), grease it with 1 tsp of oil, place the rolled circle on it and cook using 1 tsp of oil till it turns brown spots appear from both the sides. Do not cook it till it is crisp otherwise it will be difficult to roll.
Repeat step 6 to make 3 more rotis. Keep aside.
How to proceed
How to proceedBreak an egg in a small bowl, add a little salt and pepper and whisk well using a fork.
Heat a non-stick tava (griddle), grease it with ½ tsp of oil, pour the egg mixture on it and immediately place the cooked roti over it.
Cook on a medium flame for 2 minutes, turn over and cook on a medium flame for 1 more minute.
Transfer on a clean, dry surface with the egg side facing upwards. Put ¼ th of the onion mixture spread it horizontally and 10 cucumber strips over it.
Spread 2 tsp of tomato ketchup and 1 tsp of chilli sauce evenly over it.
Roll it tightly from both the sides.
Place the egg roll over a rectangular shaped butter paper and wrap one side with it.
Repeat steps 1 to 7 to make 3 more egg rolls.Serve immediately.