Healthy Version of the Universally Popular Egg Roll
Although we all come from different cultures and sub-cultures, there are certain experiences which are universal and ubiquitous and which unify us.
To quote Maya Angelou:
in all my work what I try to say is that as human beings we are more alike than we are unalike
The same is the case with food. Each country has its own distinctive culinary identity yet there are certain foods which are cooked all over, albeit with local interpretation. Good examples of global dishes with local flavours would include flatbread, dumpling and meatball.
There is a place near our house which sells the famous Calcutta egg roll. No doubt it tastes good but, personally, I find it way too greasy.
Making egg roll at home has been on my food bucket list for a long time but I was putting it off simply because I wasn’t sure whether I would be able to pull it off. I mean I am okay with an omelet but to cook a flatbread over an omelet is something I have never tried before and so was hesitant.
Yesterday, I decided to take the plunge and it is so dead easy, wish I had discovered this sooner!
In the Calcutta version of egg roll, you cook the flatbread over beaten egg and then stuff it with sliced onion, tomato and chilli before wrapping. Recipes for egg wrap on the internet revolve around the stuffing of scrambled eggs into a flatbread.
In my kooky (aka, healthy) version, I have added chopped onion, tomato and chilli to the beaten egg to make an omelet (since cooked tomatoes are healthier) and stuffed the wrap with pickled cucumber and yellow pepper. Also, I used roti made of wholewheat flour without any oil or ghee. And finally, I used a non-stick pan so needed to use very little oil to cook the egg roll.
Instead of roti, you can use flour tortilla or paratha or any other type of soft flatbread (which can be folded).
1 Roti/Tortilla or any soft flatbread
2 Fresh chillies (optional)
1 Teaspoon oil
1 Tablespoon cider vinegar
1 Tablespoon tomato ketchup and/or chilli sauce
Salt to taste
A piece of foil
- First, prep the cucumber and pepper. Wash and cut the cucumber into strips.
- Wash, de-core, de-seed and finely slice the pepper.
- Place the cucumber and pepper in a non-reactive bowl. Add cider vinegar and a pinch of salt. Set aside.
- Peel, wash and finely dice the onion.
- Wash and finely chop the tomato.
- Wash and slice the chilli (if using).
- Beat the eggs. Add chopped onion, tomato and chilli. Mix well.
- Add salt to taste and mix once again.
- Take a frying pan and add a teaspoon of oil. Swirl it around and heat it.
- When the pan becomes hot, add the beaten egg mixture and spread it around the pan .
- Place the flatbread on the egg mixture straight away.
- Lower the heat and keep pressing down the flatbread to the egg mixture.
- After 3 to 4 minutes when the egg mixture is set, flip it over.
- Cook reverse side of the flatbread (without the egg mixture) for a couple of minutes.
- Remove to a plate (egg side up) and spread the tomato and/or chilli sauce half way down the centre.
- Place the marinated cucumber and pepper.
- Now carefully lift the side of the flatbread near to you and fold it 2/3rds of the way in.
- Next, bring the right side and the left side together to get a wrap.
- Put foil at the base of the wrap and enjoy while still hot.
- You can use pickled cucumber and pepper instead of marinating at home.
- Leftover roti will work just as well as freshly prepared roti.