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INGREDIENTS


Garlic Lachha Paratha Egg Roll

Servings - 2 - 3

INGREDIENTS
Wheat flour - 320 grams
Carom seeds - 1/4 teaspoon
Garlic - 1 tablespoon
Salt - 1 teaspoon
Butter - 2 tablespoons
Water - 250 milliliters
Carrots - 65 grams
Cabbage - 65 grams
Bell pepper - 100 grams
Salt - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Butter - 70 milliliters
Garlic - 1 tablespoon
Coriander - 1 tablespoon
Butter - for brushing
Egg - 1
Green chili - 1 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Butter - for cooking
Onions - to taste
Cucumber - to taste
Tandoori mayonnaise - to taste
Mayonnaise - to taste


PREPARATION


1. In a mixing bowl, add 320 grams wheat flour, 1/4 teaspoon carom seeds, 1 tablespoon garlic, 1 teaspoon salt, 2 tablespoons butter and mix it well.
2. Add 250 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. Take a pan, add 65 grams carrots, 65 grams cabbage, 110 grams bell pepper and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1/4 teaspoon salt, 1/8 teaspoon black pepper and mix it well.
7. Cook for another 5 - 7 minutes on medium heat.
8. In a bowl, add 70 milliliters butter, 1 tablespoon garlic, 1 tablespoon coriander and mix it well. Keep aside.
9. Take a ball from dough and flatten it with the help of a rolling pin.
10. Brush it with prepared garlic butter.
11. Flip the chapati from both sides and roll it into a cylindrical shape. (See Video)
12. Cut it into pieces.
13. Place the dough pieces on top of the another dough pieces and flatten it with the help of your fingers.
14. Then, flatten it properly with the help of a rolling pin.
15. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
16. Flip it gently and brush it with butter.
17. Flip it again and brush the other side too.
18. Cook until it turns golden brown in color.
19. Remove it from heat and keep aside.
20. In a mixing bowl, add 1 egg, 1 teaspoon green chili, 1/4 teaspoon salt, 1/8 black pepper and mix it well.
21. Heat some butter in a panda dd the whisked eggs in it and cook for 5 - 7 minutes on medium heat.
22. Place the prepared lachha paratha on it.
23. Flip it gently.
24. Cook for 2 - 3 minutes on medium heat.
25. Remove it from heat and place it on a board.
26. Add the prepared veggies on it.
27. Add some onions and cucumber on top of it.
28. Drizzle some tandoori mayonnaise and mayonnaise on top of it.
29. Roll it tightly.
30. Cover it with aluminium foil.
31. Serve hot.



Manchurian Egg Roll

Servings - 2 - 3

INGREDIENTS

(For Manchurian Balls)
Cabbage - 240 grams
Carrots - 80 grams
Bell pepper - 75 grams
Onions - 90 grams
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Green chili - 1 tablespoon
Red chili sauce - 20 grams
Soy sauce - 1 tablespoon
Schezwan sauce - 25 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Corn flour - 40 grams
Rice flour - 50 grams
Oil - for frying

(For Manchurian)
Oil - 20 milliliters
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Green chili - 1 teaspoon
Onions - 100 grams
Bell pepper - 70 grams
Cabbage - 70 grams
Carrots - 50 grams
Ketchup - 25 grams
Red chili sauce - 20 grams
Schezwan sauce - 25 grams
Green chili sauce - 20 grams
Soy sauce - 1 tablespoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon

(For Roti)
All purpose flour - 300 grams
Ghee - 25 milliliters
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Water - 150 milliliters
Oil for brushing

(For Omelette)
Eggs - 3
Black pepper - 1/2 teaspoon
Oil