Chapati rolls is a quick Indian snack recipe, with egg burji and carrot filling. The mint mayonnaise spread will enhance the taste of the dish. It can be prepared with left over chapati or fresh one. Egg and vegetables are stuffed and rolled with chapati. It can also makes an kid’s excellent lunch box meal. Chapati rolls are prepared in different styles and here I am preparing chapati rolls in Indian style, which is very easy and yummy too. You can choose your own stuffing for the chapati roll depending on the taste of your family. The detailed recipe with step by step cooking pictures follows.
I was having the hardest time deciding what to make for dinner and eventually ended up making these delicious chapati rolls. Chapatis are abundantly available in almost every Indian household. Though not treated as very important by themselves, their absense would be terrible at our dinner tables, but there are ways in which chapatis can be more than just chapati. Believe it or not, you can make numerous dishes by using left over or fresh chapatis. So when you are in a hurry, you can make a simple chapati roll! Spread any sauce, chutney, ketchup or any spread generously on the chapati and then the filling. Roll it up and you are good to go.
Tips- For vegetarians you can substitute the filling with paneer, mushroom or potatoes. You can skip green chilies, if it is for kids lunch box. Always brush the chapati with oil or ghee, if using a left over one. No need to brush if you consume fresh chapatis. You chutney or spreads of your liking. You can use tortillas, romali roti or regular chapatis for a quick bite. If it is packing for lunch box, the roti will not get soggy as it is a dry sabji, then dont spread mayonnaise mint sauce. Then give the mint sauce as a dip in separate container.
How to Make Chapati Rolls- Egg burji chapati rolls with Mint Mayonnaise Spread Recipe
In a blender add mayonnaise, mint leaves, lemon juice and salt. Blend it until smooth and set aside.
Beat eggs with pepper powder and salt. Set aside.
Heat a pan with oil and butter, add sliced onions and green chilies. Saute until onions are translucent and tender.
Add sliced carrots, little salt and combine well. Cover and cook for a minute.
Keep the veggies in one side of the pan and pour the egg batter.
Stir and fry the egg batter, until they are dry enough. Then mix along with the veggies and saute well.
Add tomatoes and mix well.
Add turmeric powder, coriander powder, garam masala powder and kashmiri chilly powder. Keep the heat on low and saute until the raw smell goes on.
Add 1/2 tsp lemon juice and coriander leaves, adjust salt. Combine well and off the flame. So the filling is ready set aside.
Heat a tawa or pan with ghee, add chapati and cook the both sides, until they are slightly brown.
Take a chapati, spread the mayonnaise mint sauce evenly.
Keep 2 or 3 tbsp of stuffing vertically, fold the chapati to a roll. If you are packing for lunch box then, told a little at the bottom and roll it from the side tightly using a foil paper or butter paper. Serve along with mint mayonnaise dip.
Enjoy!! Happy cooking and stay healthy.