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Egg Roll

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Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife
Chennai

Egg Roll

Ingredients

Maida 1 cup
Oil 1 tbsp (for moyan/shortening) + as required (for rolls)
Salt as per taste
Water as required (for making the dough)
Extra maida as required for dusting
Eggs 4 nos
Onion 1 medium (thinly sliced)
Cucumber 1 medium (core removed and julienned)
Black pepper powder as desired
Tomato sauce 4 tsp
Hot chilli (green/red) sauce 4 tsp
Lemon Juice 4 tsp (approx.)

Method of Preparation

1. Mix salt and moyan with maida and knead it with a little water, to get a medium soft paratha
    like dough. Cover and keep aside for 10 minutes.
2. Mix the two sauces and keep aside.
3. Knead the maida once again and divide into 4 equal parts.
4. Make smooth balls and roll each into a roti of 7 diameter.
5. Brush with a tsp of oil, dust with dry maida and fold the roti like a paper fan.
6. Press lightly and then roll sideways like a swiss roll.
7. Roll this into a 7 dia round paratha. Cook on high heat, on both sides and brush with 1 tsp oil.
8. Make all the 4 parathas and keep aside.
9. Beat an egg in a small bowl, with salt.
10. Smear tsp oil on a nonstick tawa, spread beaten egg on it, place one paratha on top and
     cook till egg dries up.
11. Flip and cook for 30 seconds and remove from heat.
12. Place the egg-paratha on a plate, with egg side up.
13. Spread 2 tsp of the sauce mixture. Place a little sliced onion and cucumber, along the
     diameter.
14. Sprinkle salt and pepper as per taste and top with 1 tsp lemon juice or as desired.
15. Fold into a tight roll, that is easy to handle while eating. You can use butter paper or thick
     tissue to wrap around one end so that the filling does not fall off.
16. Repeat this procedure for the other 3 egg rolls.

Notes & Tips