Egg Katti Rolls

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Oil Free Tandoori Chicken, Best Oil Free Murg Tikka , Easy Oil free Barbecued Chicken

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Ingredients

  • 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.
  • Filling :
  • 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.