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Chapati egg roll

Chapati egg roll
Photo: Satadaldas1966, CC BY-SA 4.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Wholemeal atta240 g
  • Eggs4
  • Brown onions60 g (~½ medium)
  • Capsicum60 g
  • Black pepper (crushed)¼ tsp
  • Salt1 tsp
  • Sunflower or rice-bran oil1 tbsp

You need

  • Large mixing bowl
  • Rolling board and pin
  • Flat tawa or non-stick dosa pan
  • Non-stick frying pan (24–28 cm)
  • Whisk or fork
  • Ladle and flat spatula (dosa turner)
  • Sharp knife and chopping board
  • Measuring cups and spoons

Method

  1. The night before (with dinner's chapatis): put 240 g atta and a pinch of the 1 tsp salt in a mixing bowl. Add 160 ml (about ¾ cup) warm water little by little, mixing with your fingers, then knead 3–4 minutes into a soft, smooth dough. Cover and rest 10–15 minutes.
  2. The night before: divide into balls the size of a golf ball (2 per adult). Dust with atta and roll each from the centre outwards, turning as you go, into a thin 15 cm circle.
  3. The night before: cook each on the tawa on medium-high heat for 30 seconds, until small bubbles appear. Flip, cook 40 seconds, then press the edges with a folded cloth until it puffs. Stack in a lidded container, cool, and keep in the fridge.
  4. Morning: finely chop 60 g (~½ medium) onion and 60 g capsicum. Crack 4 egg into a bowl, add the rest of the salt and ¼ tsp pepper, and whisk 30 seconds. Stir in the onion and capsicum.
  5. Heat a few drops of the 1 tbsp oil in the frying pan on medium heat for 1 minute. Pour in enough egg to make a thin layer the size of a chapati (about half an egg per chapati) and lay a chapati on top straight away.
  6. Cook 1 minute, pressing the chapati down, until the egg underneath is set. Flip and cook 30–40 seconds to warm the chapati through.
  7. Roll it up tightly, egg inside, and wrap in baking paper. Let it cool for a few minutes before giving it to the kids.

Tips

  • Cooked chapatis keep 2 days in the fridge or a month in the freezer, with baking paper between them.

Make it easier

  • The night before: Make the extra chapatis for tomorrow's egg rolls with tonight's dinner.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Contains: gluten (wheat, oats), egg.
  • Toddlers: take their portion out before adding chilli or pepper.