Egg Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and elastic dough. It should be pliable but not sticky.
   • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2. 2

   Prepare the Filling and Egg Mixture

   • While the dough rests, prepare the filling. In a medium bowl, combine the thinly sliced onion, cucumber, and chopped green chilies.
   • Squeeze the lemon juice over the mixture, toss well, and set aside. This quick pickling adds a nice crunch and tang.
   • In a small bowl, lightly beat the 4 eggs with the remaining 0.25 tsp of salt. Keep it ready near the stove.
3. 3

   Shape and Cook the Parathas

   • After resting, divide the dough into 4 equal portions and roll them into smooth balls.
   • Take one ball, dust it lightly with flour, and roll it into a very thin circle, about 7-8 inches in diameter.
   • Heat a tawa or a large 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 it over.
4. 4

   Add the Egg Layer

   • Drizzle about 1.5 tsp of oil around the edges and on top of the paratha. Press gently with a spatula and cook for another 30-45 seconds until light golden spots appear.
   • Flip the paratha again. Pour a quarter of the beaten egg mixture (about 1 egg's worth) onto the center.
   • Using the back of a spoon, quickly spread the egg evenly over the entire surface of the paratha before it sets.
   • Drizzle another 1.5 tsp of oil around the edges. Cook for 1-2 minutes, until the egg is fully cooked.
   • Flip the paratha one last time and cook the egg side for about 30 seconds to get it slightly crisp.
   • Remove from the tawa and place on a plate, egg-side up. Repeat the process for the remaining 3 rolls.
5. 5

   Assemble and Serve

   • Working quickly while the paratha is hot, arrange a line of the onion-cucumber filling down the center.
   • Drizzle with 1 tbsp of tomato ketchup and 0.5 tbsp of chili sauce.
   • Sprinkle a generous pinch of chaat masala and black salt over the filling.
   • Tightly roll the paratha from one side to the other to form a cylinder.
   • Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and catch any drips.
   • Serve immediately while hot and crispy.