KOLKATTA KA FAMOUS EGG ROLLS

U need:

Refined flour( Maida) : 1&1/2 cups
oil: 2 tablsp
salt to taste
Eggs: 4
grated beetroot: 1/2 cup
finely sliced onions: 1/4 cup
minced green chillies: 4
coriander leaves: 2 tsps
oil to cook the egg chapattis
Tomato sauce
Chilli sauce
Lemon juice( optional)

Method:
 1.In a bowl put the sifted flour,salt 2 tablsp oil and make a firm pliable dough with some warm water.Cover and let it rest for half hour.The dough should be firm.

2. Take some dough of medium size  and roll into a  fairly  thin chapatti.
Roll 4 more chapattis  the same way.If there is left over dough wrap it up in a cling film and keep it in the fridge.You can use it later for more egg rolls or make layered parathas.

3. Heat a tava. Using a little oil cook the 4 chapattis one by one and keep them on a plate.

4. In a bowl break an egg,add pinch salt and whisk well.Pour this beaten egg into the tava adding a little oil and then take a chapatti and place it on the cooking egg,pressing gently.Cook for 1 mins and then flip the egg chapatti to the other side .Add some oil and cook on both sides till done. Ensure the eggs are cooked well Do the same with the other chapattis and the eggs,Thus you get 4 egg parathas.( 1 chapatti-1 egg)
To serve:
5. In a plate put one egg chapatti. Into this put 2 tsp of grated beetroot,some sliced onion,some minced green chillies,1 tsp of tomato sauce,1 tsp of chilli sauce,some minced coriander leaves ,squeeze a little lime and roll the chapatti gently to a cylindrical shape.Do the same with the other egg parathas. Cut the rolls into two and serve hot as an evening snack or Sunday supper.

Note: A  great street meal by itself this yummy egg rolls are mouthwatering and one of the most famous snack in the streets of Kolkatta.
For vegetarians: Avoid egg,instead make a nice potato masala and use this as a filling in the chapatti,adding the beetroot,onions and green chillies and the sauces for added taste.The sauce can be added more as per your taste.
Bonn!!Appetite!!!!