Egg Vegetable Roll

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Egg Vegetable Roll


Cooking Time

Preparation Time :15 Min

Cook Time : 7 Min

Total Time : 22 Min


Serves : 4
  • 2 cups wheat flour

  • 1 cup or more Water to knead the dough

  • 1 tsp salt

  • 1 Tbsp Clarified Butter plus extra for making roti

  • For green chutney:1/2 bunch each washed and chopped Coriander and mint leaves

  • 1 tsp fresh Ginger garlic paste

  • 2 green chilies

  • 1 tbsp fried gram

  • 1/4 tsp chaat Masala

  • 1 tsp Sugar

  • Juice from half a Lemon

  • Salt as required

  • For Filling: 4 Eggs

  • Salt as required

  • 1 tbsp mayonnaise

  • 1 tbsp Tomato ketchup

  • 1 pinch chaat Masala

  • 1/2 tsp Pepper powder

  • 1/2 beetroot julienned

  • 1/2 Cucumber julienned

  • 1/2 Capsicum julienned

  • 1 cup shredded Cabbage

  • 1 Onion finely sliced


  • First make dough by mixing water and whole wheat flour and clarified butter. The dough should be not too soft or too hard.
  • Next roll out this dough into a small disc and apply some clarified butter in middle.
  • Pinch the dough so that the clarified butter does not leak from sides.
  • Now roll this out and cook in hot griddle by applying enough clarified butter on both sides. Once done keep aside.
  • For chutney grind together coriander, mint, fried gram chilis and ginger garlic paste together into fine paste. Add in salt, sugar, lemon juice and chaat masala and mix well.
  • In a bowl whisk eggs, add salt and pepper and whisk till frothy.
  • Pour this eggs in hot griddle wait for one minute and place the prepared roti over it.
  • Flip up the roti and cook till it looks light brown from both sides.
  • Now place this in serving dish, spread the green chutney, little mayonnaise, ketchup and spread evenly.
  • Arrange julienned veggies and roll the roti into a tight log.
  • Serve it immediately.