Rolls always remind me of college. The 'mess' food left a lot to be desired. When food was doled out( we had to queue up for it) I was reminded of the lines from the movie Betaab, "khana hai to yahi khana hai, nahin khana hai to bhi yahi khana hai". Pocket money was fairly limited( yes, from a generation where parents did not believe in over indulging their children- you were sent to hostels so that you grew tougher in every possible way). There used to be a small department store close to our college called Snacko. We used the store to top up on the basics. Then Snacko introduced a roll counter. Going to Snacko was the high point in our lives. An egg roll cost Rs.3/, an egg chicken around Rs.5/ and a special roll(with all of the above) was Rs.8/. Most of us would settle for the egg chicken one as that allowed us to stretch our 'monies' for longer. For birthdays we would go to a small restaurant called "Eats" that served large portions of really delicious Chinese food. It worked out to under Rs.30 a head. Some very fond food memories and friends for life.
We occasionally have rolls for dinner. Typically it is the egg chicken variety. Funny how the same basic ingredients presented a little differently has a completely different response. On an average the boys eat around four rolls each, yes the same boys who struggle to finish two rotis when served with a regular subzi. I sometimes trick them with the vegetarian version.
Egg Chicken Roll
Roti/paratha dough( Knead the dough just as you would for your rotis, could add a few tablespoons of maida to it)- enough dough to make about 10/12 rolls- roughly about 2 cups should suffice. If there is extra dough carry it over for regular rotis.
Onions: 6/7 sliced fine. My family loves a lot of sliced onion in their roll so I do go a little overboard.
Green chillies: 2/3, Chopped fine
Chicken Tikka: 10/12 pieces( you could buy them off the shelf or marinate some boneless chicken in ginger garlic paste, hung curd, garam masala and red chilli paste for a couple of hours. Saute till done and your tikkas are ready)
Oil: About a tsp per roll and 2 tbsp to saute the onions
Tomato ketchup: 2 tbsps
Chilli sauce: 2 tbsp
- Beat the eggs and keep aside
- Heat 2 tbsps of oil and lightly saute the onions and green chillies( for about a minute or two)
- Roll out the paratha, cook it on both sides with about a teaspoon of oil. Once done ladle about a tbsp of the egg mixture on to it and spread it around to cover the roti completely( could also brush the egg on the roti) and let the egg cook. Once the egg starts to resemble an omelet, layer the onions,chicken tikka( could use about 2 tikkas per roll), add a dash of chilli sauce and roll it up.
- Serve hot.
This tastes best when served immediately but also makes for a good lunch box option. Leftover sauted vegetables work well for the filling. Ideal time to make rolls is the on the day after the big party when you have leftover tikkas and kebabs.
Bon Apetit and Happy Cooking!