Egg Rolls


  • 3/4 cup Wheat flour
  • 4 Eggs
  • 1/2 cup Chopped onion
  • 1 Chopped green chilli
  • 1/2 tsp. Red chilli powder
  • 1 tsp. Cumin Powder
  • 1 tsp. Red chilli powder
  • 1 tsp. Guam Masala Powder
  • 1 cup Thinly sliced cabbage
  • 1 Thinly sliced tomato
  • 5 tbsp. Vegetable oil
  • Salt to taste
  • Finely chopped green coriander


  • Mix wheat flour with water and knead it to make dough. keep for 20 minutes and then knead once again with wet hands to get smooth dough.
  • Make 4 small balls out of the dough and roll out each ball to make thin chapati.
  • Heat tawa and cook the chapati one by one. Keep aside.
  • Beat eggs in a bowl. Add salt and red chilli powder and beat again.
  • Heat oil (1 tbsp.) in a pan. Add green chilli and onions, fry till golden brown in color. Remove from the gas. Add this to the beaten eggs.
  • Next we are going to make four egg rolls with this batter.
  • Heat 1 tbsp. all in a pan (preferably with flat base). Slowly pour the beaten egg (remember we have to make 4 rolls, so accordingly divide the quantity into four equal parts).
  • Cook it for about 2 minutes.
  • Similarly make all the four egg rolls. Place all the four egg rolls in a serving dish. Garnish with sliced cabbage, tomatoes and green coriander leaves.

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