Egg Stuffed Bread Rools
Method
Step 1: Heat butter in a shallow pan, when it starts melting add finely cut onions and tomatoes.Step 2: Fry for a minute, add broken eggs one by one, allow to set for a minute and keep stirring constantly, in a low flame.
Step 3: Add salt, pepper and garam masala powder, with both the sauces.
Step 4: When the eggs are scrambled well, quickly squeeze the water put a spoon full of mixture inside, make into a roll with hands.
Step 5: Seal properly by dipping your hand in water if necessary.
Step 6: Make all the slices in the same manner.
Step 7: Deep fry in hot oil till brown and serve with tomato ketctup. (While squeezing the water from the bread keep the slice flat in your hand, press with other hand carefully and take out extra water).
Step 8: For best results keep the prepared rolls in refrigerator for 1 hour and then deep fry.
