Egg Paratha Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine 2 cups of atta, 1/2 tsp of salt, and 1 tbsp of ghee. Mix with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add lukewarm water while kneading to form a soft, smooth, and pliable dough. Knead for 7-8 minutes.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Sauté the Vegetable Filling

   • While the dough rests, heat 2 tbsp of vegetable oil in a pan over medium heat.
   • Add the thinly sliced onions and sauté for 2-3 minutes until they turn translucent.
   • Add the sliced capsicum and chopped green chilies. Cook for another 3-4 minutes. The vegetables should be tender but retain a slight crunch.
   • Stir in 1/4 tsp turmeric powder and 1/4 tsp salt. Mix well, cook for 30 seconds, then remove from heat and set aside.
3. 3

   Prepare the Egg Mixture

   • In a small bowl, crack the 4 eggs. Add the remaining 1/4 tsp salt, 1/4 tsp red chili powder, and 2 tbsp chopped coriander leaves.
   • Whisk vigorously until the mixture is light and frothy. This helps in spreading the egg evenly on the paratha.
4. 4

   Roll and Cook the Egg Paratha

   • Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • Take one dough ball, dust it with dry atta, and roll it into a circle about 7-8 inches in diameter.
   • Heat a tawa or flat non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
   • Cook for about 30-45 seconds, until small bubbles appear on the surface. Flip the paratha.
   • Drizzle 1/2 tsp of ghee around the edges and on top. Cook for another 30-40 seconds.
   • Flip again. Now, pour a quarter of the whisked egg mixture (about 1 egg's worth) over the paratha, using a spoon to spread it quickly and evenly to the edges.
   • Let the egg cook and set for about 1 minute. You will see it firming up.
   • Carefully flip the paratha so the egg side is now facing down. Press gently with a spatula and cook for 1-2 minutes until the egg is fully cooked and has golden-brown spots.
   • Flip one last time to cook the other side for 30 seconds. Remove from the tawa and place on a plate, egg-side up. Repeat for the remaining 3 parathas.
5. 5

   Assemble and Serve the Roll

   • On the egg-coated side of a hot paratha, spread 1 tbsp of green chutney and 1 tbsp of tamarind chutney (or ketchup) in a line down the center.
   • Arrange a quarter of the sautéed vegetable filling over the chutneys.
   • Sprinkle a generous pinch of chaat masala and a squeeze of fresh lemon juice over the filling.
   • Roll the paratha tightly from one side to the other. To serve, you can wrap the bottom half in parchment paper or foil to hold it together.
   • Serve immediately while the paratha is warm and crisp.