Ingredients:

• 2 leftover chapatis
• 2 eggs
• 2 sliced onions
• 1 tsp Keya Lemon Juice
• 1 tsp Keya Kashmiri Paprika Powder
• 1/2 tsp Keya Chaat Masala
• 2 pinches Keya Black Pepper Powder
• 2 pinches Keya Table Salt
• 2 chopped green chillies
• 10g coriander
• 2 pinches turmeric
• 1 tbsp cooking oil
• 1 tbsp Keya Classic Tomato Ketchup
• 1 tsp Keya Green Chilli Sauce

Instructions:

For making Onion Laccha Salad:

1. In a bowl, combine sliced onions, Keya Kashmiri Paprika Powder, Keya Lemon Juice, Keya Chaat Masala, fresh coriander, and Keya Table Salt. Mix well to prepare Onion Laccha Salad.

For Making Egg Roll:

2. In another bowl, beat eggs and add Keya Black Pepper Powder, Chopped Green Chilli,Turmeric, and Keya Table Salt. Beat continuously for 2 minutes.

3. Heat a non-stick pan, add oil, and pour the beaten egg mixture. Allow it to cook for 1 minute.

4. Place leftover chapatis on the egg mixture. Let it cook for 2 minutes until the egg mixture turns into Omlette & sticks to one surface of the chapati.

5. Flip the chapati to cook the other uncooked surface, ensuring the Omlette is well adhered. Roast for 1 minute.

6. Transfer the chapati to a flat surface. Spread Onion Laccha Salad on the surface with the Omlette.

7.Add Keya Green Chilli Sauce on top of the Onion Laccha Salad and drizzle Keya Classic Tomato Ketchup.

8.Roll the chapati tightly, wrap it in food wrapping paper.

9. Serve with additional Keya Classic Tomato Ketchup and enjoy your Egg Roll!

Give it a try at home and turn your leftover chapatis into a culinary delight with these Egg Rolls, perfectly seasoned with Keya spices for a burst of flavor in every bite!