Egg Katti Rolls
Egg Katti Rolls
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8 - eggs, separated
1/2 cup - capsicum, finely chopped (discard seeds)
1/2 cup - spring onion, chopped
1/2 cup - tomato, finely chopped
1 tsp - ginger, minced
2 tsp - green chilies, minced
salt and pepper to taste3 tsp - oil
How to Make Egg Katti Rolls
Mix the flour with salt.
Mix yeast with 1/2 a cup of warm water and keep aside till frothy.
Add the yeast liquid to flour.
Add more water as needed and make dough like you do for chappathi.
Knead very well and keep it covered for one hour.
Divide into 8 parts and roll out into thin discs.
Heat a think griddle and place a roti on it.
When the underside is half cooked, turn it over and cook the other side till tiny black spots appear on that side. Turn it over again.
The roti will puff up.
Cook for a few seconds and remove.
Cook all the rotis and keep in a hot case lined with kitchen paper.
When cooked with little oil, it takes a little longer for onions to turn brown.
Use medium heat and stir often.
Mix the egg whites with 4 yolks.
Beat lightly with salt and pepper.
Heat the oil in a non-stick fry pan.
Add ginger, green chilies and capsicum and saute lightly.
Add spring onion, saute for 1 more minute.
Add tomato, cook till soft.
Add the eggs and cook stirring till the eggs are set into soft scramble.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.