Wednesday , October 12 2016
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Egg Roll

egg roll


4 eggs-slightly beaten

4 tsp (20gm) butter

4 tsp milk

1 tsp salt

1 cup hung curd

1 tsp green chili-finely chopped

2 Tbsp coriander leaves-chopped for garnishing

2 Tbsp onion-grated

An 8″ round, shallow dish

Salt and black pepper to taste


Mix together the eggs, black pepper and salt and milk and keep aside.

Mix together the yogurt, green chilli, salt, the coriander leaves and keep aside.

Make the rolls in 4 lots:

Put 1 tsp butter in the dish and cook, uncovered, at HI for 1/2 minute.

Pour 1/4 of the egg mixture, turn around to cover base of dish, cover, and cook at HI for 1 minute.

Pass a knife under it and remove from the dish onto a plate and keep aside. Repeat to make 3 more ‘pancakes’ with the rest of the egg mixture and butter.

Divide yogurt mixture into four and spread over the ‘pancakes’. Roll each of these like a scroll.

Serve garnished with coriander leaves.

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