Bihari Egg Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine the whole wheat flour, 0.5 tsp of salt, and 1 tbsp of vegetable oil.
   • Gradually add water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes. This helps in rolling the parathas easily.
2. 2

   Make the Crunchy Filling

   • Heat 2 tbsp of oil in a pan over medium heat.
   • Add the thinly sliced onions and sauté for 2-3 minutes until they are translucent but still retain a crunch.
   • Add the chopped green chilies and optional sliced capsicum. Cook for another minute.
   • Stir in the turmeric powder, red chili powder, and 0.5 tsp of salt. Mix well and cook for 30 seconds to remove the raw spice smell.
   • Remove the filling from the heat and set it aside. Avoid overcooking to maintain the crunch.
3. 3

   Cook the Egg Parathas

   • Divide the rested dough into 4 equal portions. Roll each portion into a smooth ball.
   • Dust a rolling surface with flour and roll out one dough ball into a thin circle, about 6-7 inches in diameter.
   • Heat a tawa (flat griddle) over medium-high heat. Place the rolled paratha on the tawa and cook for 30-45 seconds until small bubbles appear.
   • Flip the paratha and drizzle about 1 tsp of oil around the edges and on top. Cook for another 30 seconds.
   • In a small bowl, whisk one egg with a pinch of salt and black pepper. Pour this mixture over the half-cooked paratha on the tawa.
   • Using a spoon, quickly spread the egg evenly across the entire surface of the paratha.
   • Allow the egg to cook for 1-2 minutes until it is almost set. Drizzle a little more oil if needed.
   • Carefully flip the paratha so the egg side is down. Cook for 45-60 seconds until the egg is golden brown and fully cooked.
   • Remove the egg paratha from the tawa and repeat the process for the remaining 3 dough balls.
4. 4

   Assemble and Serve

   • Lay a warm egg paratha on a clean surface with the egg-coated side facing up.
   • Place a quarter of the onion filling in a line down the center of the paratha.
   • Drizzle generously with tomato ketchup and green chili sauce.
   • Squeeze a bit of fresh lemon juice over the filling and sprinkle with chaat masala for extra tang.
   • Tightly roll the paratha from one end to the other. Wrap the bottom half in parchment paper or aluminum foil to hold it together.
   • Serve immediately to enjoy the warm, crispy texture.