Tuesday, August 18, 2009

Indo-chinese egg roll

A very interesting recipe. This stall(thela) near my house sells them. But its preety unhygenic to it there so thought of making it at home. It turned out to be preety good and cheap too. Hope u enjoy this one


For chapati(outer covering)-
1. 2 cups maida
2. 1 tablespoon butter
3. water
4. salt
5. eggs
For filling-
1. 2-3 cups shredded cabbage
2. 1 cup carrot julienned
3. 1 cup capsicum julienned
4. 1-1/2 cups sliced onions
5. 1 tsp ginger
6. 1tsp garlic
7. 1/2 tsp black pepper
8. salt
9. 1-1.5 tbs soya sauce
10. 1-1.5 tbs green chilly sauce
11. 1-1.5 tbs tomato sauce
12. 1 tbs red chilly sauce(if avilable)
13. Green chilly
14. 1/4 tsp ajinomoto
1. make a dough by using the ingrediants stated for dough making except eggs)
2. keep aside covered for 15 mins
3. Make chapatis of that dough (15-20 cms in dia)
1. Heat oil in a pan
2. Add ginger garlic paste to it
3. Now first fry onion for a little bit
4. after they are a bit translucent add cabbage
5. stir for 3 mins on high flame
6. then add carrots, capsicum and green chillies to it
7. Now add all the sauces and stir
8. At end add salt and ajinomoto
9. Our filling is ready
To assemble-
1. Put some oil in pan
2. In a bowl fluff the egg add a bit of salt to it and out it in pan
3. When half done from one side add the chapati to it and fry
4. Now on the egg side put the filling vertically in a single row
5. Now roll the chapati
6. Serve hot with Tomato or chilly sauce
1. Ensure that the roll dont open while eating. A paper can be folded half way along the roll which can be torn as we eat
2. Fry the chapati on both sides i.e egg and non egg.
3. Paneer or chicken pieces can be added to the filling if needed and avilable

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