A delicious street-food inspired wrap featuring a fluffy, spiced omelette tucked into a soft paratha with tangy onions. A quick and satisfying meal perfect for any time of day, with a unique Goan twist.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
483cal
22gprotein
55gcarbs
22g
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Water (For kneading, adjust as needed)
0.5 tsp Salt (For the paratha dough)
4 tsp Ghee (For cooking the parathas)
8 pcs Large Eggs
1 pc Onion (Medium, finely chopped for the egg mixture)
1 pc Tomato (Medium, finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
1 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Garam Masala
2 tbsp Coconut Milk (Adds a subtle Goan flavor and richness)
1 tsp White Vinegar (Provides a characteristic tang)
2 tbsp Coriander Leaves (Freshly chopped)
4 tsp Vegetable Oil (For cooking the omelettes)
1 tbsp Lemon Juice (For the onion garnish)
4 tbsp Tomato Ketchup (For spreading inside the roll)
Instructions
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
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
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
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
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
Serve Immediately
Serve the Goan Egg Rolls immediately while they are warm and the paratha is soft.
