Masala Egg Roll

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These Masala Egg Rolls are ready in just 20 minutes and are the easiest way to have a delicious, hassle-free dinner ready on the table in just 20 minutes.

Prep Time15

Cook Time5

Total Time20

Course: Main Course

Cuisine: Indian

Diet: Halal

Servings: rolls

Author: Richa

Ingredients

2 tablespoons groundnut or any neutral cooking oil
1 teaspoon cumin seeds jeera
1 teaspoon finely chopped ginger
2 teaspoons finely chopped garlic
2 sprigs curry leaves finely chopped
2 green chillies finely chopped
1 cup finely chopped onions
2 medium tomatoes pureed
2 ½ teaspoons sambar powder
½ teaspoon salt
½ cup water
4 boiled eggs chopped into ¼ inch cubes
2 tablespoons finely chopped coriander leaves

To serve

3 frozen laccha parathas
3 tablespoons mint chutney MFS link
½ cup pickled onion rings refer notes
2 teaspoons finely chopped coriander leaves

Instructions

Heat oil in a pan, add cumin seeds and once they crackle, add ginger, garlic, curry leaves, green chillies and saute on medium for a few seconds till fragrant.
Add onions and fry till they turn golden.
Add tomato puree, sambar powder, salt and cook on low for 2-3 minutes till the rawness of tomatoes goes. Add water, mix well and cook for 1-2 minutes on low till the gravy thickens.
Add chopped eggs, coriander leaves, mix well and cook for 1-2 minutes till the eggs absorb the masalas.
Heat a tawa or pan and fry all the parathas on either side with a few drops of ghee or oil till they are light golden and set aside.
Just before serving, take one fried paratha on a plate, spread mint chutney all over the paratha, add egg masala to the center, add a few onion rings, garnish with coriander leaves, wrap into a roll and serve. Follow the same steps to make rest of the egg masala rolls.

Video

Notes

To make pickled onions: Add ½ cup of onion rings to a bowl, 3-4 slices of beetroot, juice of ½ lemon, ¼ teaspoon salt, a pinch of sugar, mix well, rest for 10-15 minutes and use.

Nutrition