Rollin’ with Friday night egg rolls

Eggs are just so darn convenient, no? They’re a regular escape route for when our cook doesn’t show up or on Friday nights which typically are our junk food nights because we are celebrating the upcoming weekend, of course ! ;)

Recently, on my walk down the road I discovered “hand bread” at our corner provision store. What is this hand bread?, I thought… Bread made by hand? Bread made to soak curries?  It looked nothing like bread…and when I asked the store owner he stared blank in my face and said “hand bread is hand bread, you can see no?” Sure, that helps a lot now. Thanks, uncle!! Anyway, it’s this really flat and thin roti, made from rice flour. It’s super soft and must be consumed on the same day or else it gets dry and brittle.

I looked at it and instantly wondered if I could use it for an egg roll. A little apprehensive at first, it turned out quite nice.

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Here’s what you will need:

  • 1 Rice roti (hand bread) or Wheat roti
  • 1 Beaten egg with salt and pepper
  • Finely chopped coriander
  • Dash of lime
  • Chaat masala
  • Long finely chopped onions
  • Cheese grated
  • Honey mustard mayonnaise
  • Ketchup or fresh tomato salsa

 

Method:

  • With a little ghee on a pan lightly fry the roti both sides

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  • Pour the beaten egg over the top and spread it out evenly
  • Filp the roti and cook the egg side for a couple of mins
  • Flip back to the non egg side and let it crisp up to a flaky light brown
  • Take the egg roll off the pan and place on the plate
  • Arrange the diced onions with the coriander in the centre of the roll edge to edge
  • Season with chaat masala and a generous squeeze of lime
  • Top it up with the honey mustard mayonnaise and ketchup or salsa

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  • Roll it up, wrap it in either butter paper or foil and serve warm

These are great as tiffin, snack or a meal option!

 

 

Water chestnut & Oats thins

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I love water chestnuts. It’s an annual aquatic vegetable which is especially cooling for the summer, or so they say. At home, we consume water chestnut in all forms. Raw, sautéed, steamed and even milled.

I’ve been using water chestnut flour regularly to make chillas, pancakes and crackers for the children. It’s also gluten free and known to be low in sodium and rich in calcium and iron. I’d pick this flour which is so easily available over other refined flours any day.

What you will need:

  • Oats flour
  • Water chestnut flour
  • Salt
  • Honey
  • Dried Oregano
  • Onion powder (optional)
  • Fresh grated garlic (optional)
  • Olive oil

Method:

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  • Knead the dough with the flours and all the spices

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  • Make small roundels and flatten them out with your hand directly onto a greased foil placed on the baking tray
  • Brush them with a little bit of olive oil over the top as well
  • Bake for 10 mins at about 200 – 210
  • Serve as is or top them up with your favorite dip

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The kids loved these topped with yoghurt dip, fresh peppers finely chopped and peri-peri seasoning.