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Healthy Indian Egg Salad Roll

A light and protein-rich Indian-style egg salad roll made with boiled eggs, veggies, and whole wheat roti for a quick healthy meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 roll
Course: Breakfast, Lunchbox, Snacks
Cuisine: Indian
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 boiled eggs, chopped
  • 2 tbsp curd (thick hung curd preferred) as a healthy mayo substitute
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped cucumber or capsicum
  • 1 tbsp chopped coriander
  • 1/4 tsp black pepper
  • 1/4 tsp chaat masala
  • 1 whole wheat roti or tortilla
  • 1 tsp lemon juice
  • salt to taste

Equipment

  • Mixing bowl
  • Boiling pot
  • Spatula

Method
 

  1. Boil the eggs for 8 to 10 minutes. Cool, peel, and chop them.
  2. In a bowl, mix chopped eggs, curd, onion, cucumber, coriander, black pepper, chaat masala, lemon juice, and salt.
  3. Spread the egg salad mixture evenly on a whole wheat roti.
  4. Roll it tightly and slice it into two pieces if needed.
  5. Serve fresh or pack for a lunchbox.

Notes

Use hung curd to keep the filling creamy and healthy. You can add lettuce for extra crunch. Best eaten fresh.