Egg Rolls
Egg Rolls

Ayushi Pandey



Prep Time

0 : 0

Cooking Time

0 : 10



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 3.16 g
Sat Fat 1.11 g
Salt 232.0 mg
Sugars 2.04 g
  • Other Items
  1. Eggs - 2
  2. Chapathis Or Whole Wheat Tortillas - 2
  3. Onion - 1
  4. Tomato - 1
  5. Cucumber - 1
  6. Capsicum Or Bell Peppers - 1
  7. Lemon Juice - ½ tsp
  8. Tomato Ketchup - 2 tbsp
  9. Black Pepper Powder - ĵ tsp
  10. Turmeric Powder - ? tsp
  11. Oil - 1 tsp
  12. Salt - to taste
  13. chaat masala as per taste
  1. Break open the eggs in to a mixing bowl and beat by adding turmeric powder, salt and pepper.
  2. Add oil to a pan and add half of the beaten egg mixture and gently twirl it around to spread across 8 inch diameter or to the size of chapatti. .
  3. Leave this to cook for few seconds and before it starts to settle, top it with chapatti and lightly press using a spatula to get chapatti stick to omelette.
  4. Leave it cook for 30 seconds and then carefully flip and leave the other set to cook for another 30 seconds.
  5. Carefully transfer this to a plate and continue to make another one with the remaining egg mixture and chapatti.
  6. Finely chop the vegetables into long strips and add to a bowl and toss with salt, pepper, lemon juice and chat masala.
  7. Divide this mixture into two and set aside.
  8. Take chapatti on to a plate by with omelette side facing up and spread 1 tbsp. of tomato ketchup on it.
  9. Take spoonful of chopped mixed vegetable mixture and place it on one side and wrap tight by securing the ends with a toothpick.
  10. Repeat the same for the second one and serve immediately.