Egg Roll Recipe (Indian Anda Roll)

Ingredients

• 3/4 cup maida (plain flour)
• 1 tbsp soft butter
• 1/2 tsp sugar
• salt (namak) to taste
• 8 tsp oil for greasing and cooking
• 1 cup thinly sliced onions
• 2 tsp finely chopped green chillies
• 2 tsp lemon juice
• salt (namak)
• 4 egg
• salt (namak) and to taste
• 2 tsp oil for greasing
• 40 thin cucumber strips
• 8 tsp tomato ketchup
• 4 tsp red chilli sauce

Steps

1. Combine all the ingredients into a deep bowl and mix well.
2. Knead into a soft dough using enough water.
3. Cover the dough with a lid and keep aside for 15 minutes.
4. Divide the dough into 4 equal portions.
5. Roll a portion of the dough into a 175 mm. (7”) diameter circle without using any flour for rolling.
6. Heat a non-stick tava (griddle), grease it with 1 tsp of oil, place the rolled circle on it and cook using 1 tsp of oil till it turns brown spots appear from both the sides. Do not cook it till it is crisp otherwise it will be difficult to roll.
7. Repeat step 6 to make 3 more rotis. Keep aside.
8. To make the egg roll, break an egg in a small bowl, add a little salt and pepper and whisk well using a fork.
9. Heat a non-stick tava (griddle), grease it with ½ tsp of oil, pour the egg mixture on it and immediately place the cooked roti over it.
10. Cook on a medium flame for 2 minutes, turn over and cook on a medium flame for 1 more minute.
11. Transfer on a clean, dry surface with the egg side facing upwards. Put ¼ th of the onion mixture spread it horizontally and 10 cucumber strips over it.
12. Spread 2 tsp of tomato ketchup and 1 tsp of chilli sauce evenly over it.
13. Roll it tightly from both the sides.
14. Place the egg roll over a rectangular shaped butter paper and wrap one side with it.
15. Repeat steps 1 to 7 to make 3 more egg rolls.
16. Serve the egg roll immediately.