Tips To Prepare Egg Roll Recipe Indian The Best

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Craving a delicious and satisfying appetizer or snack with an Indian twist? Look no further than the humble egg roll! This popular street food combines crispy fried shells with a flavorful filling of spiced vegetables and eggs, creating a delightful explosion of taste and texture. While the classic egg roll has Chinese origins, India has adopted and adapted it to create a unique version bursting with vibrant spices and fresh ingredients.

This comprehensive guide will equip you with everything you need to master the art of making Indian-style egg rolls at home. We’ll delve into the ingredients, detailed step-by-step instructions, and even provide a breakdown of the nutritional value.

Kolkata Egg Rolls Recipe
Kolkata Egg Rolls Recipe


For the Wrappers:

  • 1 cup all-purpose flour (plus extra for dusting)
  • ½ teaspoon salt
  • ½ cup warm water (approximately)
  • 1 tablespoon vegetable oil

  • For the Filling:

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 green chilies, finely chopped (adjust for spice preference)
  • 1 inch ginger, grated
  • 2 cloves garlic, minced
  • 1 medium potato, boiled and diced
  • 1 cup chopped green peas (fresh or frozen)
  • 1 cup chopped carrots
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon garam masala powder
  • ¼ teaspoon chili powder (adjust for spice preference)
  • Salt to taste
  • 3 large eggs, beaten
  • Chopped cilantro, for garnish (optional)

  • Directions:

    1. Prepare the Wrappers:

  • In a large mixing bowl, combine flour and salt. Make a well in the center.
  • Slowly pour in warm water and oil, mixing with a fork until a shaggy dough forms.
  • Knead the dough for 5-7 minutes on a lightly floured surface until smooth and elastic.
  • Cover the dough with a damp cloth and let it rest for at least 30 minutes.

  • 2. Make the Filling:

  • Heat oil in a large pan over medium heat.
  • Add onions, green chilies, ginger, and garlic. Sauté for 3-4 minutes until softened and fragrant.
  • Add boiled potatoes, green peas, and carrots. Cook for another 5 minutes, stirring occasionally.
  • Add turmeric powder, coriander powder, cumin powder, garam masala, and chili powder. Stir well and cook for 1 minute to release the aromas.
  • Season with salt to taste.
  • Pour in the beaten eggs and scramble them with the vegetable mixture until cooked through.
  • Remove from heat and let the filling cool slightly.

  • 3. Assemble and Fry the Egg Rolls:

  • Divide the dough into 12-15 equal portions. Roll each portion into a thin circle on a lightly floured surface.
  • Place a spoonful of the cooled filling in the center of each dough circle.
  • Brush the edges of the dough circle with water.
  • Fold the dough circle in half over the filling, forming a semi-circle.
  • Pinch the edges tightly to seal the egg roll.
  • Repeat with remaining dough and filling.

  • 4. Fry the Egg Rolls:

  • Heat enough oil in a large pan or deep fryer to reach 350°F (175°C).
  • Carefully add 2-3 egg rolls at a time to the hot oil.
  • Fry for 2-3 minutes per side, or until golden brown and crispy.
  • Drain the fried egg rolls on paper towels to remove excess oil.

  • 5. Serve and Enjoy:

  • Serve hot with your favorite dipping sauce, such as chutney, ketchup, or chili sauce.
  • Garnish with chopped cilantro for an extra touch of flavor (optional).

  • Nutrition Facts (per serving, approximately):

    Calories: 300

  • Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 180mg
  • Sodium: 300mg
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 10g

  • Please note: This is an approximate nutritional breakdown and may vary depending on the specific ingredients used and cooking methods.