Usha Upchar » Egg Kati roll recipe

Egg Kati roll recipe

Recipe Categories: Egg Recipes

Posted by Usha on July 27th, 2020

Preparation Time : 40 mins Cooking Time : 20 mins Serves : 4

Egg Kathi rolls, a simple wrap made with egg and mixed veggie stuffings, green chutney made with fresh coriander, green chilies, mint, and other flavorful spices, A protein-packed kid-friendly breakfast that can be made easily at home with simple ingredients.

Ingredients:

For making dough –

All-purpose flour/Maida – 500 gms

Water to knead

Salt – 1/2 tsp

Oil – 2 tsp

To make green chutney –

Coriander – 1 bunch

Pudina – 1 bunch

Green chilies – 1 or 2 adjust to your taste

Garlic – 1 or 2 cloves

Ginger – 1/2 inch chopped

Onion – 1/2 chopped roughly to blend

Yogurt – 2 tbs (optional)

Chaat masala – 1 pinch

Sugar – 1 tsp

salt to taste

Lemon juice – 1 1/2 tsp

To make Tamarind chutney –

Tamarind – 1 marble size

Cumin Powder – 1/2 tsp

Jaggery – 2 tsp adjust to your taste

Salt to taste

Vegetable filling –

Onion – 2 no’s thinly sliced, tossed with vinegar – 1 tsp, and chilly powder – 1/2 tsp,

Capsicum – 1/2 chopped

Cucumber – 1/2 cut into lengthy /julienned

Tomato – 1 thinly sliced (optional)

Egg crepes –

Egg – 2 no’s for each paratha’s

Green chilies – 1 small finely chopped

Chaat masala – 1/2 tsp

Coriander – 1/2 cup chopped

Toothpicks – 4 no’s to pin or to seal

Method:

To make green chutney –

Take a blender, add cleaned, rinsed and drained pudina, coriander, green chilies, onion, garlic, ginger, a pinch of chaat masala powder, salt and sugar to taste, blend it to a smooth paste add little water or yogurt to blend, finally add fresh lemon juice, mix properly and set aside.

To make Tamarind chutney –

Soak marble-sized tamarind in lukewarm water for 10 mins, squeeze and collect the pulp discard the waste in it. Boil the tamarind pulp with 1/4 tsp of cumin powder, jaggery and a pinch of salt for 1 min to a chutney consistency, allow it to cool and keep ready.

To make Paratha Dough –

In a large bowl mixing bowl, combine flour, salt, and mix with water. Knead to a dough, the consistency must be similar to chapati dough, add oil and knead it for 10 mins, cover it with a soft cotton cloth and set aside,

To make onion mixture –

Add lengthy cut onion into a bowl add 1/2 tsp of chili powder, a pinch of salt toss it, then add or squeeze fresh lemon juice about 1/2 tsp, toss it well, and keep ready.

Keep all the ingredients handy.

Knead the dough once again, divide the dough into four equal portions. Take one ball, dip it into flour on both sides, and roll into a 12 cm circle with a rolling pin. apply oil spread evenly, sprinkle little flour on it, then cut along the radius from the center about 2 inches.

Roll it to a cylinder,

Press it gently,

Continue the same for the rest of the dough and keep ready. Cover it with a soft cotton cloth.

Dust the flour on the board and roll the dough to a circle, heat a pan, Brush oil on it,

Keep rotating continuously for an even, golden crust, flip it to the other side and continue the same,

Beat 2 no’s of egg with a pinch of salt and keep ready

Once the paratha has cooked completely, spread the egg mixture on it, cook on a medium flame until done,

flip it to the other side gently to cook further for 2 min, once done remove it to a plate. Continue the same for the rest of the dough.

Sprinkle a pinch of chaat masala on it, stuff onion mixture, chopped cucumber, or any veggies of your choice, add green chutney, tamarind chutney, roll it tightly, wrap two-third with kitchen paper roll, tuck excess paper at the bottom and pin it with a toothpick.