EGG SPRING ROLL

Ingredients: 

For the outer sheet:

2 - eggs

3 tbsp – maidha flour

2 tbsp - cornflour

1/2 cup – milk

1/2 tsp - salt

For the Filling:

2 – chopped onions

1 - tomatoes 

1tblspn ginger garlic paste

1- cup boiled pasta 

salt to taste

1/2 tsp - pepper powder

½ tsp- chilli powder

½ tsp - turmeric powder

½ tsp- garam masala

2 tbsp – oil for shallow frying 

4- eggs

Method:

Mix all the ingredients for the batter. Mix really well to ensure that there are no lumps.

Keep aside for 10 to 15 minutes.

Filter and remove the lumps.

For the outer sheet:

Heat a big non-stick pan .

Spread about 1 tsp oil.

When the oil is hot remove from gas.

Pour a little batter and spread it quickly to make a thin pancake. Simmer.

When one side is cooked, remove inverting the pancake on a paper.

Prepare the other pancakes in a similar way.

Spread some maidha flour over each pan cake so that it won’t get stick together.

For the Stuffing:

Heat 2 tbsp oil in a pan. Add onions Cook till they are half done.

Add ginger garlic paste and tomatoes salt, pepper, chilli powder and garam masala powders. Mix well.

Crack open 4 eggs and scramble well . Add cooked pasta (this is optional) .Cook till all the water evaporate.add chopped coriander 

Remove and cool completely.

To Prepare the Spring Rolls:

Take a pancake.

Place about 2 tbsp of the filling in the centre. Roll it.

Turn both the ends sticking the ends with egg.

Dip it in beaten egg

Roll it in bread crumbs.

Deep fry in hot oil on a medium flame till golden.

Serve hot with chilli sauce.