Debjani Chatterjee tells you how to make the popular street snack at home.

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Here's how to whip up a batch of crispy, delicious egg rolls.

Ingredients

• 250 gm maida (refined wheat flour)
• 5 eggs
• 1 cucumber, julienned
• 2 onions, julienned
• 2-3 green chillies, chopped
• 3 tbsp tomato sauce
• 1 tbsp green chilli sauce
• 1 tsp lemon juice
• 1 tsp sugar
• 1 tsp salt
• 6 tbsp refined vegetable oil

Method

• Knead a soft dough using maida, 1 tbsp oil, sugar, 1/2 tsp salt and water.
• Cover with a wet cloth and leave it for 30 minutes.
• Add lemon juice to cucumber and onion. Mix well and keep aside for five minutes.
• Add green chillies.
• Make five even balls of the dough.
• Roll each ball to make round parathas.
• Heat oil on a tava. Cook paratha on both sides and keep aside.
• Beat one egg and add salt.
• In a tawa, add oil and make an omelette on low flame.
• Place the paratha over the semi-cooked egg. Flip it.
• Place the cucumber and onion filling over the egg.
• Add tomato and green chilli sauce.
• Roll the paratha with the filling. Wrap with a paper towel.
• Serve hot.

Photo Courtesy: kitchenofdebjani.com

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