Egg Mutton Roll Recipe
cooking time : 15 minutes
I had some leftovers from the Mutton curry I prepared yesterday and I didnt feel like having it with rice or roti. With that thought a sudden idea of preparing egg mutton roll clicked my mind. Egg mutton roll is a popular roadside snack savoured by Bengalis in Kolkata. Atleast one food stall in every alley within Kolkata has this item selling like hot cake. Egg mutton roll belongs to the same fraternity of egg chicken roll and egg roll. Kolkata is dotted with makeshift shops that proudly fulfill the fast food craving of its inhabitants by an array of choices including rolls, chops, phuchkas and other such mouthwatering delicacies. In Bangalore, such roadside delicacy is rather difficult to find. Sigh !
Ingredient:
1 and half cup of all purpose flour (Maida)
1 cup of whole wheat flour (Atta)
2 tsp of yogurt
1 tsp sugar
1 tsp salt
4 Eggs
1 small size onion (chopped)
4 green chillies (diced)
Mutton curry (remove the bones and drain the gravy)
1 cup of white oil
1 lemon cut into four pieces
1 cup of whole wheat flour (Atta)
2 tsp of yogurt
1 tsp sugar
1 tsp salt
4 Eggs
1 small size onion (chopped)
4 green chillies (diced)
Mutton curry (remove the bones and drain the gravy)
1 cup of white oil
1 lemon cut into four pieces
Method:
1. Blend maida with salt and sugar. Add 1 tsp oil and yogurt into the mixture and mix well. Gradually pour water and make a tight dough. Make 4 medium size balls as shown in the pic below:
2. Roll the balls flat into a circle shape like paratha. Then take a non sticky skillet and lightly fry the parathas and keep them aside.
3. 1 egg has to be used for each roll. If you wish, you may use 2 eggs per roll. Whisk the egg in a container and add a bit of salt according to your taste. Then pour it over into the skillet and try making an omlet. While a tiny portion of the egg remains slightly uncooked, slap the paratha over it so that the paratha gets glued to the omlet. See the pic below:
3. 1 egg has to be used for each roll. If you wish, you may use 2 eggs per roll. Whisk the egg in a container and add a bit of salt according to your taste. Then pour it over into the skillet and try making an omlet. While a tiny portion of the egg remains slightly uncooked, slap the paratha over it so that the paratha gets glued to the omlet. See the pic below:
4. Now comes the easiest but the most important step i.e arrangement of components in proper order. Just through the middle of the paratha, form a layer of onion pieces, green chillies and mutton pieces. Squeeze lemon juice along the layer.
5. Finally wrap the paratha into a roll. Egg Mutton Roll is now ready to serve.
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