Anda Roll

(Egg Roll)

20 min

Prep (min)

Rolls

🌿

Non-Vegetarian

Nutrient Information — per 1 Rolls

255 Kcal

Energy (kcal)

14.3 g

Protein

36.2 g

Carbohydrate

5.1 g

Total Fats

Amount per diet plan: 2 Rolls at one time

Ingredients

1.5 cups Multigrain atta

as needed Salt (optional)

1/2 cup Water

8 Egg whites (or 2 whole eggs + 3 egg whites)

1/3 cup Fresh peas, shelled

3/4 cup Beans, finely chopped

1.5 large Green capsicums, finely chopped

1 large Onion, finely chopped

2 whole Green chillies, sliced (optional)

4 tsp Mustard or groundnut oil

Use minimal Amount of salt

3 sprigs Coriander leaves, finely chopped for garnish

1/4 tsp Cumin powder, roasted

1/2 tsp Turmeric powder

Method of Preparation

Place the multigrain atta in a bowl. Add 2-3 tablespoons of lukewarm water to make a soft dough. Set aside for 10-15 minutes. Knead well again before using.

Divide the dough into 11 balls. Roll each ball into a roti using dry flour.

Cook the roti from both sides on a hot tawa and once all the rotis have been cooked, cover, and keep warm.

Wash the beans, capsicum, onion, and peas thoroughly. Finely chop the onion, beans, and capsicum.

Heat the oil in a karahi, add the chopped onion, sliced green chilli and saute until golden brown.

Add the other vegetables, salt, cumin powder, and turmeric powder and mix well. Add 3-4 tablespoons of water and let the mixture simmer for 5-6 minutes until completely dry.

Add the egg whites and saute for 3-4 minutes until the eggs are set and firm.

Take one roti and place 3-4 tablespoons of the mixture near the edge. Rollup the roti, starting from the mixture end to make a compact roll.

Serve with chutney or dip.