Egg Pan Roll

Cook the potato, peel it, and cut it into small cubes. Set aside.

Heat a pan and add 2 tbsp of oil. When hot, add chopped onion and sauté until it turns light brown.

Lower the flame and add chilli powder, coriander powder, turmeric powder, garam masala, and salt. Mix well.

Add 1/4 cup of water and let it boil for a minute. Add the cooked potato cubes and mix until well combined.

Add tomato sauce and chilli sauce, then crack the eggs into the mixture. Add chopped coriander leaves, cover, and cook for 1 minute on medium flame.

Gently scramble the eggs and sauté until the water is completely reduced. Turn off the flame and set the filling aside.

In a bowl, mix all-purpose flour, corn flour, and salt. Add water to make a loose batter.

Sieve the batter to ensure it is lump-free.

Heat a tawa and pour one ladle of batter. Spread it in a circular motion to make a dosa shape.

Cook by flipping both sides, then remove from the flame.

Place some filling on one side and roll it up.

Dip the roll in beaten egg, then roll it in bread crumbs. Repeat for all rolls.

Heat oil for deep frying. When hot, reduce the flame to medium and add the rolls to the oil.

Deep fry until golden brown. Serve hot.