Plain chapathis can often come across as boring and many kids turn up their noses at the mere mention of them! Moms often come up with innovative ways to present chapathis, and we’ve got one today that’s filling, nutritious and super yummy!

Egg and Carrot Chapathi Roll Recipe

Ingredients:

• 2 medium sized carrots
• 2 onions, sliced
• 1 tomato, chopped
• 1 tsp ginger garlic paste
• 1 green chilli
• 1 tsp roasted gram
• 1/2 tsp urad dal
• 1/2 tsp mustard seeds
• 2 eggs
• 1 chapati

Method:

1. Heat oil in pan. Add the mustard seeds and urad dal and wait for them to crackle.

2. Add the onions and sauté until they become transparent.

3. Add the ginger garlic paste and fry till the raw smell disappears. Add the tomato and sauté till the oil leaves the sides of the pan.

4. Grate the carrots and add to the onion tomato mixture. Continue to fry till the carrots are completely cooked. Add salt to taste.

5. Beat the eggs lightly and add it to the pan. Stir till the eggs are cooked and mixed well with the vegetables.

6. Now place this filling inside a chapati and roll it tightly. Wrap aluminium foil on one end to hold the filling in. Serve with tomato sauce.

Your yummy egg and carrot chapathi roll is ready! This is a great lunch box option and also makes for a quick lunch or dinner. A great option for Moms who don’t want to spend too much time to cook, but don’t want to order in either!

Egg and Carrot Chapati Roll Recipe

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PREP TIME

10 mins

COOK TIME

10 mins

TOTAL TIME

20 mins

Sometimes Moms don't want to spend hours in the kitchen cooking lunch. This Egg and Carrot Chapathi Roll Recipe is a quick, filling and tasty option that kids will love!

Author: Hemapriya

Recipe type: Lunch

Cuisine: Indian

INGREDIENTS

• 2 medium sized carrots
• 2 onions
• 1 tomato
• 1 tsp ginger garlic paste
• 1 green chilli
• 1 tsp roasted gram
• ½ tsp urad dal
• ½ tsp mustard seeds
• 2 eggs
• 1 chapati

METHOD

1. Heat oil in pan. Add the mustard seeds and urad dal and wait for them to crackle.
2. Add the onions and sauté until they become transparent.
3. Add the ginger garlic paste and fry till the raw smell disappears. Add the tomato and sauté till the oil leaves the sides of the pan.
4. Grate the carrots and add to the onion tomato mixture. Continue to fry till the carrots are completely cooked. Add salt to taste.
5. Beat the eggs lightly and add it to the pan. Stir till the eggs are cooked and mixed well with the vegetables.
6. Now place this filling inside a chapati and roll it tightly. Wrap aluminium foil on one end to hold the filling in. Serve with tomato sauce.

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