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Egg Maggi Roll

Servings - 2 - 3

INGREDIENTS
Oil - 30 milliliters
Garlic - 1 teaspoon
Bell pepper - 115 grams
Green chili - 1 tablespoon
Paneer - 25 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Water - 320 milliliters
Maggi masala - 10 grams
Maggi noodles - 120 grams
Processed cheese - 30 grams
Eggs - 4
Salt - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Dried basil - 1 teaspoon
Dried parsley - 1 teaspoon
Oil - 1 1/2 tablespoons

PREPARATION
1. Heat 30 milliliters oil in a skillet, add 1 teaspoon garlic and stir well.
2. Then, add 115 grams bell pepper and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1 tablespoon green chili and mix it well.
5. Now, add 25 grams paneer and mix it again.
6. Cook for 3 - 5 minutes on medium heat.
7. Add 1/2 teaspoon salt, 1/2 teaspoon red chili and mix it well.
8. Then, add 320 milliliters water and mix it again.
9. Bring it to a boil.
10. Add 10 grams maggi masala and mix it well.
11. Now, add 120 grams maggi noodles and mix it again.
12. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
13. Open the lid, add 30 grams processed cheese and mix it well.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat and keep aside.
16. In a mixing bowl, add 4 eggs, 1/2 teaspoon salt, 1/2 teaspoon chilli flakes, 1 teaspoon dried basil, 1 teaspoon dried parsley and mix it well.
17. Heat 1 1/2 tablespoons oil on a tawa.
18. Add the prepared egg mixture on it.
19. Cook for 5 - 7 minutes on medium heat.
20. Flip it gently.
21. Cook for another 3 - 5 minutes on medium heat or until the omelette is cooked from both sides.
22. Place it on a board.
23. Add the prepared maggi on it and spread it evenly.
24. Garnish some grated paneer on it.
25. Roll it tightly.
26. Cut it into pieces.
27. Serve.

Egg Naan Roll

Servings - 2 - 3

INGREDIENTS
Dry yeast - 1 teaspoon
Sugar - 2 teaspoons
Water - 40 milliliters
All purpose flour - 300 grams
Salt - 1 teaspoon
Baking powder - 1/2 teaspoon
Water - 200 milliliters
Oil - 1 tablespoon
Oil - 1 teaspoon
Eggs - 2
Onions - 20 grams
Bell pepper - 20 grams
Salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Garam masala - 1/4 teaspoon
Butter - 10 grams
Sweet chili sauce
Red chili sauce
Cabbage
Carrots

PREPARATION
1. In a mixing bowl, add 1 teaspoon dry yeast, 2 teaspoons sugar, 40 milliliters water and mix it well.
2. Rest for 5 minutes.
3. Add 300 grams all purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder and mix it well.
4. Add 200 milliliters water and knead it into smooth soft dough.
5. Rest for 30 minutes.
6. Add 1 tablespoon oil and tuck the dough well.
7. Take a ball from dough and add 1 teaspoon oil.
8. Flatten the dough with the help of your fingers to make a naan.
9. Preheat the oven to 350°F/180°C. Bake for 20 minutes.
10. In a bowl, add 2 eggs, 20 grams onions, 20 grams bell pepper, 1/4 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon black pepper powder, 1/4 teaspoon turmeric, 1/4 teaspoon garam masala and mix it well.
11. Heat 10 grams butter in a pan, add the egg mixture in it.
12. Place the naan on it.
13. Cook for 3 - 5 minutes on medium heat.
14. Flip it gently.
15. Cook for another 2 - 3 minutes on medium heat.
16. Remove it from heat and place it on a board.
17. Spread sweet chili sauce and red chili sauce on it.
18. Add some cabbage and carrots on it.
19. Fold it properly.
20. Serve.