Egg Roll is a popular roadside snack in Bengal. Made with egg and scrumptious filling of chicken, keema or veggies, it's also known as chicken roll. After Sandeepa mentioned it, I've been craving it and recently tried it at home with veggie - mushroom and green pepper - filling.
There are a few preparatory steps - creating the filling, and the egg tortillas, but you will be coming back for more once you've tried it. After Aswin tried it, all I heard was 'Mmmmm....' and I knew it was good.
Ingredients: Serves 2-3
For Egg Tortilla
6 - Tortillas - I used store bought tortilla
7 - Eggs
salt & pepper to taste
1 tspoon oil
1 pack- Mushroom - chopped thinly
1 - Green Pepper - chopped thinly
1/2 tspoon cumin seeds
2 - dry red chilli
1/2 tspoon coriander powder
1/2 tspoon chilli powder
1/2 tspoon ginger paste
1/2 tspoon garam masala
Salt to taste
1 tspoon oil
Salad dressing - sliced thinly & mixed together
1 tspoon lemon juice
2 green chillies
salt and pepper to taste
In a pan heat oil and temper it with red chilli and cumin seeds.
Add ginger paste and saute for 2-3 minutes.
Add mushrooms and pepper. Fry well.
Now add chili powder, coriander powder, garam masala and salt.
Cook till it's done.
Set it aside.
Making the Egg Rolls Tortilla
Beat the eggs in a bowl and add salt to taste.
Heat pan with a drop of oil and pour 2 tbspoon of egg mixture (approx) and make a thin film.
Put the tortilla on top before the egg cooks fully.
Flip the tortilla and cook the other side. The egg should be only on one side. The other side is used for filling.
Assembling the Egg Roll
Put the tortilla without the egg side on the board.
Put 1 tbspoon of the mushroom & pepper mixture on the tortilla. Then put a tspoon of the cucumber and onion salad. Top it off with mint or tamarind chutney.
Roll it in a paper and secure it with a toothpick. Serve hot. Enjoy