Parantha Roll
20 February, 2017
Parantha Roll is fully loaded with egg burji, potato cutlet and sauteed fresh veggies. Its nutritious and makes a perfect kids school lunchbox or weeknight dinner.
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Ingredients Â
- For the roti: 1 cup whole wheat flour
- 1 tsp ghee
- 1/4 tsp salt
- For the vegetable filling: 1/2 cup sliced onions
- 1/2 cup carrot thinly sliced
- 1/2 cup capsicum thinly sliced
- 1/2 cup cabbage thinly sliced
- Salt to taste
- Pepper as required
- Oil for sauteeing
- For potato cutlets: 2 medium sized potatoes boiled peeled and mashed
- 1 green chilly finely chopped
- 1/2 tsp garam masala
- Salt to taste
- 1 tbsp finely chopped coriander leaves
- Oil for frying
- For Egg burji: 2 eggs
- 1 onion finely chopped
- 1 green chilly finely chopped
- 1/2 to mato finely chopped
- 1/4 tsp garam masala
- 1/4 tsp red chilly powder
- A pinch of turmeric
- Salt to taste
- Oil for cooking
- Other ingredients: mayonnaise
- Tomato sauce
- Green chilly sauce
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InstructionsÂ
- Mix all the ingredients of the parantha and knead a dough & keep aside.
- Heat oil in a pan, add onions saute for a min then add carrot, capsicum, cabbage, salt and pepper. Mix it well and cook for 4-5 mins. The vegetable filling is ready. Keep aside
- Mix all the ingredients of the cutlet in a bowl except oil and make it in desired shape roll. Heat oil and fry them till golden brown from both the sides & keep aside.
- Heat oil in a pan add chopped onions saute for a min. Next add green chillies and eggs along with garam masala, red chilly powder, salt and finely chopped coriander leaves. Cook till the 4-5mins. Keep aside.
- Assembling: Divide the dough into equal proportions and roll it out in a big circle.
- Cook the parantha nicely from both the sides.
- Then keep the parantha on a flat surface, spread 2 tbsp of the vegetable filling, two pieces of potato cutlets, 2 tbsp of egg burji, little mayonnaise, tomato and green chilly sauce and fold it over.
- Repeat the same process for making rest of the rolls. Serve hot!!
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