Goan Egg Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine the atta and 0.5 tsp of salt.
   • Gradually add water while mixing to form a dough. Knead for 5-7 minutes until the dough is soft, smooth, and pliable.
   • Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Prepare the Egg Filling and Onion Garnish

   • In a separate large bowl, crack the 8 eggs. Whisk them lightly.
   • Add the finely chopped onion, tomato, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and 1 tsp of salt.
   • Pour in the coconut milk and white vinegar. Add the chopped coriander leaves.
   • Whisk everything together vigorously for about a minute until the mixture is well combined and slightly frothy.
   • In a small bowl, toss the thinly sliced onions with the lemon juice and a pinch of salt. Set aside.
3. 3

   Cook the Parathas

   • Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • Lightly flour a clean surface. Take one dough ball and roll it out into a circle about 6-7 inches in diameter.
   • Heat a tawa or flat pan over medium-high heat. Place the rolled paratha on the hot tawa.
   • Cook for about 30-40 seconds until you see small bubbles forming on the surface. Flip it over.
   • Drizzle 1 tsp of ghee on the top surface and spread it evenly. Cook for another 45-60 seconds until golden-brown spots appear.
   • Flip again, apply ghee to the other side, and cook for 30 more seconds, pressing gently with a spatula. The paratha should be cooked through and lightly crisp.
   • Repeat for the remaining dough balls and keep the cooked parathas warm in a casserole or wrapped in a cloth.
4. 4

   Cook the Goan Omelettes

   • Heat 1 tsp of vegetable oil in a non-stick frying pan (8-9 inches wide) over medium heat.
   • Once the oil is hot, pour a quarter of the egg mixture (about 1 cup) into the pan. Swirl the pan to spread the mixture into an even circle, roughly the size of your paratha.
   • Cook for 2-3 minutes until the edges are set and the top is mostly cooked but still slightly moist.
   • Carefully flip the omelette and cook for another 1 minute on the other side until fully cooked.
   • Slide the finished omelette onto a plate. Repeat the process with the remaining egg mixture to make 4 omelettes.
5. 5

   Assemble the Goan Egg Rolls

   • Lay a warm paratha on a clean surface or plate.
   • Spread 1 tbsp of tomato ketchup evenly over the paratha.
   • Place one warm Goan omelette in the center.
   • Arrange a portion of the tangy lemon-soaked sliced onions over the omelette.
   • Tightly roll the paratha from one side to the other to form a compact roll.
   • Secure the roll with a toothpick or wrap the bottom half in parchment paper or aluminum foil for easy handling.
6. 6

   Serve Immediately

   • Serve the Goan Egg Rolls immediately while they are warm and the paratha is soft.