Kolkata Egg Rolls – How to make Kolkata Style Egg Rolls or Wraps
Kolkatan Egg Rolls – How to make Kolkata Style Egg Rolls or Wraps is a hor d'oeuvre that serves 2. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 176 calories, 9g of protein, and 7g of fat per serving. For $1.36 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 7 people have made this recipe and would make it again. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes approximately 15 minutes. A mixture of oil, bell peppers, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Tickling Palates. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is solid. Similar recipes include How to Make Baked Egg Rolls, Bacon Egg and Cheese Egg Rolls, and Chili’s Southwest Eggrolls – enjoy this restaurant favorite anywhere. These Southwest style egg rolls are delicious.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
Chaat masala powder - ½ tsp
Capsicum or Bell Peppers - 1
Cucumber - 1
Eggs - 2
Lemon juice - ½ tsp
Oil - 1 tsp
Onion - 1
Black pepper powder - ¼ tsp
Salt - to taste
Tomato - 1
Tomato ketchup - 2 tbsp
Chapathis or Whole wheat Tortillas - 2
Equipment:
mixing bowl
frying pan
spatula
bowl
Cooking instruction summary:
In a mixing bowl, break open the eggs. Add black pepper powder, turmeric powder, salt and beat well.Heat a skillet, add half the egg mixture and gently swirl the pan so that it spreads to 8 inch diameter or roughly to the size of the chapathi.Let the egg cook for a few seconds and before it begins to settle, place the chapathi on top and gently press with a spatula for it to stick to the omelette.Let it cook for a min and then gently flip and let the other side cook for another min.Transfer to a plate. Make another one with the remaining egg mix and chapathi.Chop the vegetables into thin juliennes and transfer to a bowl.Season with salt, pepper, chaat masala powder, lemon juice and toss well. Divide into 2 equal portions.Place an egg roll on a plate with the egg side facing up. Spread 1 tbsp of tomato ketchup.Place one portion of the vegetable mixture in one corner and roll tightly.Secure the ends with a tooth pick. Follow the same for the second one too.Serve immediately.
Step by step:
1. In a mixing bowl, break open the eggs.
2. Add black pepper powder, turmeric powder, salt and beat well.
3. Heat a skillet, add half the egg mixture and gently swirl the pan so that it spreads to 8 inch diameter or roughly to the size of the chapathi.
4. Let the egg cook for a few seconds and before it begins to settle, place the chapathi on top and gently press with a spatula for it to stick to the omelette.
5. Let it cook for a min and then gently flip and let the other side cook for another min.
6. Transfer to a plate. Make another one with the remaining egg mix and chapathi.Chop the vegetables into thin juliennes and transfer to a bowl.Season with salt, pepper, chaat masala powder, lemon juice and toss well. Divide into 2 equal portions.
7. Place an egg roll on a plate with the egg side facing up.
8. Spread 1 tbsp of tomato ketchup.
9. Place one portion of the vegetable mixture in one corner and roll tightly.Secure the ends with a tooth pick. Follow the same for the second one too.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
