Créé avec l’IA
Classic Indian Egg Roll
35 min 251 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs4 pieces
- whole wheat parathas (8-inch)4 pieces
- red onion, thinly sliced1 medium (about 110g)
- tomato, thinly sliced1 medium (about 120g)
- green bell pepper, thinly sliced1 small (about 85g)
- tomato ketchup2 tablespoons
- vegetable oil1 tablespoon
- green chili, finely chopped1 piece (about 10g)
- chopped cilantro1 tablespoon (about 4g)
- chaat masala1 teaspoon (about 4g)
- salt0,5 teaspoon (about 3g)
Instructions
- 1
Crack the 4 large eggs into a bowl. Add 1/2 teaspoon salt and whisk well until combined.
- 2
Heat a non-stick skillet over medium heat and add 1/4 tablespoon vegetable oil. Pour in 1/4 of the beaten eggs and swirl to form a thin omelette.
- 3
Place one whole wheat paratha directly on top of the egg while it is still slightly runny. Press gently and cook for 1 minute, then flip and cook for another 30 seconds. Remove and set aside. Repeat with the remaining eggs and parathas, adding a little oil each time.
- 4
In a bowl, mix the sliced red onion, tomato, green bell pepper, green chili, and chopped cilantro. Sprinkle with chaat masala and toss well.
- 5
Lay each egg-paratha on a flat surface, egg side up. Spread 1/2 tablespoon tomato ketchup in the center.
- 6
Place a generous amount of the mixed vegetables along the center of each roll.
- 7
Fold the sides of the paratha over the filling to form a roll. Wrap in parchment or foil for easy handling.
- 8
Serve warm and enjoy your Classic Indian Egg Roll!
