Egg Paratha Roll
A home-style recipe for Egg Paratha Roll. Makes 4 rolls, ready in about 25 minutes.
Ingredients
- Kneaded atta dough for 4 parathay (about 450 g) / make it fresh: 2 cups (300 g) wheat flour (atta), ½ tsp salt and about ¾ cup water, kneaded and rested for 15 minutes
- About 4 tbsp ghee or oil, for the parathay
- 4 eggs
- 1 onion, finely chopped
- 2 green chillies, finely chopped
- ½ tsp salt
- 1 tbsp oil, for the omelettes
- Ketchup or green chutney, to serve
Missing something?
- No eggs? Use paneer or firm tofu in curries and rice dishes.
- No wheat flour (atta)? Use maida (plain flour), the result is softer.
- No onion? Use spring onions, or a little onion powder (less depth).
- No green chilli? Use red chilli flakes or extra red chilli powder.
Method
- Divide the dough into 4 balls and roll each into a thin 20 cm paratha. Cook on a hot tawa with ghee on both sides until golden. Keep them warm in a cloth.
- Beat one egg with a quarter of the onion, chillies and salt.
- Heat a little oil in a frying pan and pour in the egg. Cook for 1 minute, until it is almost set.
- Put a paratha on top of the egg and press. Cook for 30 seconds so they stick, then turn it out, egg side up.
- Spread ketchup or chutney over the egg and roll up tightly. Repeat with the rest.
Tip: Wrap the bottom of each roll in a piece of butter paper or foil to hold it together. Making fresh dough adds about 20 minutes.