Egg Omelette Roll (Made With Cornflour) Recipe

Handy, easy to eat, easy to carry roll made with a filling of egg omlette makes an idle meal or snack option high in protein, iron, minerals, vitamins and carotenoids.

Nutrition Information

Per Serving: 1 Number - 160.0 gm

  • 356.8 kcal
  • 36.9 gm
  • 7.1 gm
  • 18.0 gm
    Total Fat
  • 4.6 gm
    Total Fiber
1.0 Egg Whole(45.0 gm) Egg
2.0 Chopped Tbsp(16.0 gm) Onion
2.0 Chopped Tbsp(19.0 gm) Tomato
2.0 Tsp(10.0 gm) Mayonnaise
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
0.13 Tsp(0.59 gm) Green Chilli Paste
1/4 Powder Tsp(0.75 gm) Black Pepper
1/4 Tsp(1.0 gm) Salt
3.0 Tsp(10.0 ml) Oil
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
3.0 Tbsp(16.0 gm) Corn Flour
1/8 Tsp(0.54 gm) Salt
20.0 Ml(20.0 ml) Water
  • To make the roti take a mixing bowl, add 3.5 tbsp wheat flour, 2.5 tbsp cornflour, 1/8th tsp salt and mix well.

  • Adding a little water, knead it into a soft dough.

  • Rolling it in a ball form, coat it very lightly with whole wheat flour, flatten it and make it in a circular roti shape using a rolling pin.

  • Heat a nonstick tava on a low flame, roast the roti on both sides and keep aside.

  • To make the stuffing take a mixing bowl and break an egg in it.

  • Further, add 1/4th tsp salt, 1/4th tsp black pepper powder, 2 tbsp chopped onion, 1.5 tbsp chopped tomato, 1/8th tsp green chilli paste and 1 tsp chopped coriander leaves.

  • Beat the mixture using a fork and keep aside.

  • Take a frying pan and heat 1 tsp oil.

  • Pour in the previously made egg mixture and cook it slightly.

  • Once slightly browned, put the previously made roti on the cooking egg and further allow it to cook.

  • Flip, evenly spread 2 tsp mayonnaise and roll.

  • Serve fresh and hot.