Scrambled Egg Roll

Here is yet another snack from my sisters. This is prepared with left over chappathi with scrambled egg filling. This is really a good way to use left over chappathi. You can change the filling to chicken, fish or any of your choice. Find below the recipe which they send to me and we can wait for another sweet recipes from them.

Ingredients

Chappathi: 6

Plain Flour: 1 tbsp (Make a very thin paste by adding 5-6tbsp water or egg can be replaced)

Plain flour: 3tbsp (make thick paste by adding little water, for sealing)

Bread Crumps: needed

Oil: for deep frying

Egg: 3

Onion: 1

Tomato: 1 big

Ginger garlic paste: 1tbsp

Green Chilli: 1

Curry leaves chopped: 1tbsp

Chilli powder: ¼ tsp

Turmeric powder: a pinch

Salt: needed

Oil: 2tbsp

Method of Preparation

Heat 2tbsp oil in a pan, add chopped onion, when it turns slight brown color, add ginger garlic paste and chopped chilli.

Stir for a minute and add tomato and curry leaves.

When tomato gets cooked add chilli powder, turmeric powder and salt.

Break the eggs and add to it and stir continuously till it gets cooked.

When it gets cooked, switch off the flame. Keep aside. Let it cool a bit.

Take a chappathi, add little egg mix in it length wise.

Fold the other two sides inside and roll it length wise and seal the edges with the thick maida paste.

In a bowl take thin maida paste/ can use beaten egg and another bowl take bread crumps.

Heat oil in a pan.

Take the folded chappathi dip well in thin maida paste/egg and roll well in bread crumps.

Deep fry in oil till both sides turn golden brown.

Sending this to simply.food’s

Sending to Kerala Kitchen Event hosted by Roshan

Sending to ABC Series Egg Recipes at Ramyas Space