Food Photography by Sudipta Shaw

Egg Chicken Roll is a very common fast food item available almost at every street corner. This dish although is not very easy to make at home but definitely beats the alternatives by being healthy. Try this to please your kids or even your family’s taste buds. Although the Egg Chicken Roll Recipe does need a bit of preparation, you will find large smiles on the faces when they are holding the Egg Chicken Roll in their hands drooling over it.


Ingredients

• Chicken (can be fresh or even left-over from another Chicken dish)
• Turmeric powder
• 1/2 teaspoon cumin powder
• 1 small onion
• 4 inch cucumber
• 1/2 capsicum
• 2-3 green chilli
• coriander leaves
• 4 teaspoons of vinegar
• 1 cup of maida (All Purpose Flour)
• chilli sauce
• tomato sauce
• Vegetable oil
• Salt

Preparation Time: 10 mins
Cooking time : 25 mins
Serves: 2

How to prepare Egg Chicken Roll

1. Take two big pieces of Chicken and wash them properly, put 2 tablespoon of vegetable oil in a non stick pan and heat for 3 mins.

2. Put Chicken pieces into the pan, then add salt to taste, little turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garlic paste, 1/2 cup water and cover the lid and cook untill the meat becomes tender. Stir occasionally otherwise it will stick at the bottom of pan, when it is fully cooked cut the chicken into small pieces and keep aside.

OR

You can use 2-3 pieces of Chicken from left-over chicken dishes like Chicken Kosha, Chicken Bharta or Butter Chicken of the above step.

3. Take 1 small onion, 4 inch cucumber, 1/2 capsicum, 2-3 green chilli and some coriander leaves.

4. Sliced the onion, cucumber and capsicum into thin long pieces. Cut the chilli and coriander leaves into small pieces.

5. In a non- stick pan put 4 teaspoons of vinegar and heat for 1 min, then add sliced onion and capsicum and fry until they become little tender (approx 2 mins).

6 In a plate put little fried onion, capsicum in step 4, cucumber, green chilli, coriander leaves and mix well with 2-3 drops of lime. salt to taste and black pepper and keep aside.

7.In a bowl break 2 eggs and beat the eggs properly and keep aside.

8. In a bowl take 1 cup of maida (All Purpose Flour), put 2 teaspoons of vegetable oil into the maida and mix well with hands. Then add water little by little and
make a normal dough (not very soft).

9. Make the dough into small size ball and roll the dough into 5inch round shape circle.

10. Take tawa or flat non-stick pan and heat for 2mins, then put the paratha (step 7) on tawa. When one side of paratha is cooked then turn the other side of paratha , put 1 teaspoon oil in the sides of paratha and put 1 beated egg (step 7) into the paratha and cook until it is fully cooked.

11. Add vegetable oil on sides of paratha in step 8 and heat it until one side becomes crispy. Press the dough with wooden stick while cooking.

12. When paratha is fully cooked put it on a plate and put Salad mixture in Step 6, Chicken pieces, chilli sauce, tomato sauce on paratha diagonally and roll the paratha.

Egg Chicken roll is ready to eat for evening snacks. You can roll it on tissue paper and fold at the bottom so that the content from inside does not fall off while eating. This also gives it the perfect street food look.

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