Spring Egg Veggie Roll

kornika's picture

May. 23, 2013

This is a fusion between the Chinese spring roll and an Indian subzi. The stir fried veggies retain their nutrients to a great extent making this dish healthier than the usual deep fried rolls.

Ingredients

Flour 500 Gram
Eggs 4 Medium
Carrot 2 Medium
Onion 6 Medium
Tomatoes 2 Large
Bell pepper strips 12 Medium
Cabbage leaves 6
Salt & pepper To Taste
Tomato ketchup To Taste
Refined oil 3 Cup (48 tbs)
Green chillies 4

Directions

GETTING READY

1. Take a bowl and add the flour to it.

2. Add sufficient water, a pinch of salt and a teaspoon of oil to it.

3. Knead the flour until it forms a pliable dough.

4. Cut the carrots, onions, and tomatoes into long strips.

5. Chop the green chillies and cabbage leaves finely.

6. Add all the cut vegetables to a bowl and mix them well with salt and pepper.

MAKING

7. Take a skillet and heat a tablespoon of refined oil.

8. Add the vegetables to it and stir fry them lightly.

9. Add salt and pepper and mix well.

10. Remove from heat and keep aside.

11. Take a frying pan and heat a tablespoon of oil in it.

12. Roll out the dough in form of round rotis.

13. Place the roti on the hot oil and break an egg on top of it.

14. Whisk the pan until the roti is coated with the egg.

15. Turn the roti over once the side is done.

16. Fry the other side and remove from heat.

17. Place 2 tablespoons of the stir fried veggies on the fried roti and add a dash of tomato ketchup.

18. Roll the roti over the vegetables.

SERVING

Serve hot as snacks

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1235Calories from Fat 793

 % Daily Value*

Total Fat 90 g138.5%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 166 mg6.92%

Total Carbohydrates 98 g32.7%

Dietary Fiber 18 g72%

Sugars 26 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet