Egg Bhuna Roll Recipe | Chef Sanjyot Keer

Written recipe for Egg bhuna roll
Prep time: 45 mins
Cooking time: 45 mins
Serves: 6
For making the egg fillings
Ingredients:
• Boiled egg 6 no.
• Oil 3 tbsp
• Jeera 1 tsp (cumin seeds)
• Onions 1 cup (finely chopped)
• Red chilli paste 2 tbsp
• Ginger garlic paste 2 tbsp
• Curd 1/4th cup
• Turmeric powder 1/4th tsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tsp
• Salt to taste
• Tomato puree 1 cup
• Water 200 ml
• Garam masala 1 tsp
• Fresh coriander 2 tbsp (chopped)
Methods:
• Roughly chop the boiled eggs and keep aside for later use.
• Set a pan on medium heat, add jeera and sauté for few seconds, add onions and cook until they turn golden brown.
• Add red chilli paste and ginger garlic paste and cook until oil separates, add curd, turmeric powder, red chilli powder, coriander powder and salt to taste, mix well and cook for 3-4 minutes.
• Add tomato puree, mix and cook well for 7-8 minutes. Add water to avoid it from burning and cook further for 4-5 minutes.
• Add the eggs, and mix well, add garam masala and freshly chopped coriander leaves mix well and keep aside for later use.
For making omelette
Ingredients:
• Eggs 2 nos.
• Salt to taste
• Black pepper a pinch
• Oil 1 tbsp
Methods:
• Break the eggs in a bowl, add salt & pepper and wish well properly.
• Set a pan on medium heat, add oil, add the whisked egg to make an omelette. Divide into pieces and set aside for later use.
For making rolls
Ingredients:
• Wheat flour 2 cups
• Salt 1 tsp
• Ghee 1/4th cup
• Water as required
• Freshly prepared egg filling as required
• Plain omelette pieces as required
• Onions (chopped) as required
• Chilli vinegar
• Chaat masala
• Oil 3 tbsp
Method:
• In a mixing bowl add wheat flour, salt and ghee mix well, the flour should hold its texture when pressed. Add water as required to knead a semi stiff dough. Cover it with a damp cloth and rest it for 15 minutes.
• Divide the dough balls into small equal roundels. Roll it into thin chapati, apply little oil if the chapati sticks to the rolling pin or the surface.
• Add the omelette pieces, add about 2 spoonful of egg filling, onions, chilli vinegar and some chaat masala (you can fill more if you feel 2 spoons are less).
• Fold and seal like a spring roll.
• Set a pan on medium heat, add oil and cook on all sides until crisp and golden brown.
• Your egg bhuna rolls are ready. Cut in two halves from centre and serve hot with green chutney or red garlic chutney or any dip of your choice.
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