Okay, I think I have a writer’s block, but not a chef’s block. Do chef’s really have a block? Or they just make do with a chopping board!
My saga with Calcutta street food continued over the Family Day weekend with some egg rolls, stuffed with homestyle meatballs.
This is an easy-to-make-at-home food if you are a perennial street food lover. The ingredients for Egg Roll With A Chance Of Homestyle Meatballs are:
2 cups flour, made into a dough, I add few drops of vegetable oil too
8-10 (cooked) meatballs, broiled in the oven for 6-8 minutes
5-6 eggs (extra large) or as many rolls that are being made
1 medium size red onion thinly sliced
1 tomato thinly sliced
7-8 green chilies finely chopped
2-3 tablespoon chopped coriander
A dry spice mix of equal quantities of (half teaspoon) salt, chaat masala, dry roasted cumin-coriander powder, red chili powder and black pepper powder
Make golf ball-size dough balls and use a rolling pin to make think flat breads. Dust dry flour for better rolling. On a non-stick frying pan, toast both sides of the “roti”/ flat bread. Beat an egg and pour over the toasted roti. Drizzle veg oil all around and some on top of the smeared egg. Flip over and cook for 2 minutes on each side.
Top each egg-layered roti with ketchup-chili sauce and the spice mix. Line neatly the sliced onions, tomatoes, green chilies, coriander, few drops of lemon juice and the meat balls. I like to cut the meatballs into small chunks for ease of rolling.
Roll tightly on a piece of paper/ paper napkin, make sure you seal the bottom. Serve immediately. This is a great way of bringing street food on your dinner table. These rolls are quite filling and can be made without the meatballs or with a spicy chicken stuffing or leftover tandoori chicken or even seekh kebabs.