Egg Bread Roll

Instructions

1. 1

   Prepare the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least an inch.
   • Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes to hard-boil.
   • Drain the hot water and immediately place the eggs in a bowl of ice water for 5 minutes. This makes them easier to peel.
   • Peel the cooled eggs and mash them thoroughly in a mixing bowl using a fork or potato masher.
2. 2

   Create the Spiced Filling

   • To the bowl of mashed eggs, add the finely chopped onion, green chilies, ginger-garlic paste, and fresh coriander leaves.
   • Add the spices: turmeric powder, red chili powder, garam masala, and salt.
   • Mix everything together until all the ingredients are evenly combined. Taste and adjust seasoning if necessary.
   • Divide the filling into 8 equal portions and set aside.
3. 3

   Assemble the Bread Rolls

   • Carefully trim the brown crusts from all the bread slices.
   • Pour water into a shallow plate or bowl.
   • Take one bread slice, dip it into the water for just a second (do not soak), and immediately remove it.
   • Gently press the moist bread slice between your palms to squeeze out all the excess water until it is damp but not dripping.
   • Place one portion of the egg filling in the center of the flattened bread.
   • Carefully fold the edges of the bread over the filling, pinching them together to seal completely. Gently roll it between your palms to form a smooth, compact oval or cylindrical shape.
4. 4

   Shallow Fry to Perfection

   • Heat the oil in a kadai or a deep pan over medium heat. The oil is ready when a small piece of bread dropped in sizzles and turns golden brown in about 30 seconds.
   • Carefully slide 3-4 prepared rolls into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes, turning them occasionally with a slotted spoon, until they are evenly golden brown and crisp on all sides.
   • Once fried, remove the rolls and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Repeat the frying process for the remaining rolls.
5. 5

   Serve Hot

   • Serve the Egg Bread Rolls immediately while they are hot and crispy.
   • They pair wonderfully with tomato ketchup, mint-coriander chutney, or tamarind chutney.