Egg Chicken Roll

Name: Egg Chicken Roll
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup wheat flour; 1/2 cup all-purpose flour; 1/2 cup cabbage, carrot. Chopped; 1 large onion chopped; as required Left over chicken curry; 1 green Chilli chopped; 1 inch grated ginger; as required Mayonnaise; as required Tomato ketchup; as required Grated cheese; as needed chopped Coriander leaves; as per need Coriander chutney; as required Oil; as per taste Salt; As needed Water; 4 eggs

Samiksha Nayak @cook_24299971

#GA4
#WEEK21

Samiksha Nayak @cook_24299971

Saved

Ingredients

30 mins

4 servings

1 cupwheat flour
1/2 cupall-purpose flour
1/2 cupcabbage, carrot. Chopped
1large onion chopped
as requiredLeft over chicken curry
1green Chilli chopped
1 inchgrated ginger
as requiredMayonnaise
as requiredTomato ketchup
as requiredGrated cheese
as neededchopped Coriander leaves
as per needCoriander chutney
as requiredOil
as per tasteSalt
As neededWater
4eggs

Saved

Steps

30 mins

1

Take the wheat flour and all-purpose flour, add salt 2 tsp oil and knead with warm water and cover it. Let it rest for 20 mins.
2

Chop all the vegetables. In a pan add oil, grated ginger, chopped veggies. Add salt and saute for few minutes.
3

Make balls of the dough and Roll little thin. In a pan add little oil and cook both sides of the roti.
4

In a pan, add oil and pour the beated egg with little salt. Then above it, add a roti. Add oil and cook the back side of the roti.
5

Flip over. On the egg side, add the sauted veggies, raw chopped cabbage, onion, coriander leaves, chicken, mayonnaise, tomato ketchup, grated cheese.
6

Then fold the roll and pin a toothpick. You can roll with aluminium foil or butter paper.
7

Serve hot.