Egg Rolls Indian Style

When I was working in Delhi, Egg Rolls used to be my all time favorite. In fact, if there was one place where I could always meet my friends for some chit chat or gossip, it was that Roll vendor’s spot. There was something special about eating a hot Roll with a cup of steaming hot tea which always made us laugh and joke. Even today, I feel happy just thinking about all those evenings when I would go to that vendor and wait for my turn to order a delicious Roll.

A couple weeks back Debarshi and I were talking and I said, I do miss those delicious hot Rolls. Maybe I drooled a little while saying that because the very next day, Debarshi surprised me with this delicious homemade Egg Roll. This delish egg roll is very easy to make and if you don’t want to use any meat as filling that’s fine too. Or you can scroll down and see the list of Kababs (that I have mentioned at the end of the article) which can be used as a filling.

If you are a Costco member, you will find readymade Roti and Sliced Grass Fed Beef Sirloin there. You can of course, skip the beef or make roti from scratch as per your desire. Try this Roll then post your photos and comments using my hashtag #lifewithoutalu

Ingredients:

• Sliced Grass Fed Beef Sirloin – half of the pack (optional)
• White Onion – ½ cup, julienned 
• Eggs – 4
• Salt – ½ teaspoon (or as per taste)
• Canola Oil – ½ cup
• Cucumber – 1 cup, chopped
• Red Onion – ½ cup, chopped
• Tomato – ½ cup, chopped
• Cilantro – a handful, washed and chopped
• Roti – readymade or homemade, 4
• Black Salt – ½ teaspoon 
• Chaat Masala – ½ teaspoon
• Lemon Juice – ¼ cup, freshly squeezed

Directions:

If you are adding Beef, then follow these steps:

• Heat a pan over medium heat. Add a teaspoon of Oil in it.
• After a couple of seconds, add the Sliced Beef and White Onion in the pan.
• Lightly fry the Beef and the Onion.
• Add a few drops of water, cover and cook to caramelize.
• Set aside.

Make the Salsa: 

• Take a small bowl and mix the Cucumber, Red Onion, Tomato, Cilantro, Black Salt, Chaat Masala and Lemon Juice together, set aside.

Cook the Roll:

• Now beat the Eggs with the Salt.
• Heat a large skillet over medium heat. Take one Roti and cook one side.
• Transfer the Roti to a plate and add 1-2 tablespoons of Oil in the skillet. After a couple of seconds, swirl the pan to coat the bottom completely with Oil.
• Pour in about ¼ of the beaten Eggs and tilt pan so that the Eggs fully cover the entire pan. 
• Now before the Egg sets, place the cooked side of the Roti on it and press down gently.
• Let the omelet sit in the pan for 10 seconds without touching. 
• Now flip the omelet so that the uncooked side of the Roti is now on the pan. Let it cook for about 30 seconds or till it’s cooked completely.
• Place a sheet of parchment paper on a dry chopping board or your kitchen counter. 
• Transfer the omelet from the frying pan to the parchment paper, egg side up.
• If adding Beef, arrange a few pieces in the center of the omelet.
• Top with about 2 tablespoons of the Salsa.
• Roll tightly with the parchment paper so that it holds the Egg Roll together.
• Serve immediately.

Try these fillings in the Egg Roll (a great way to use leftover Kababs):

• Mughlai Kabab
• Chicken Nutrela Kabab
• Chicken Alu Cutlets (Crispy Chicken and Potato Patties)
• Alu Cutlet (Crispy Shallow Fried Potato Patties)