Kashmiri Egg Roll

Instructions

1. 1

   Preparation (10 minutes)

   • Finely chop the medium onion, tomato, green chilies, and coriander leaves.
   • Thinly slice the small onion for garnish and set it aside.
   • In a medium bowl, crack the 8 eggs, add 1/2 teaspoon of salt, and whisk vigorously until the mixture is light and frothy.
2. 2

   Cook the Kashmiri Masala (8 minutes)

   • Heat the vegetable oil in a non-stick pan or skillet over medium heat.
   • Add the finely chopped medium onion and sauté for 2-3 minutes until it becomes soft and translucent.
   • Stir in the ginger-garlic paste and chopped green chilies. Cook for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and the remaining 1/2 teaspoon of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and turn pulpy.
   • Add the dry spice powders: Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Stir continuously for 30-60 seconds until the spices are fragrant and well-combined with the masala.
3. 3

   Scramble the Eggs (4 minutes)

   • Reduce the heat to medium-low and pour the whisked egg mixture into the pan over the masala.
   • Allow the eggs to set at the bottom for about 30 seconds without stirring.
   • Gently push the cooked eggs from the edges toward the center with a spatula, creating soft curds. Continue this process for 2-3 minutes until the eggs are about 90% cooked but still moist and soft.
   • Turn off the heat. The residual heat will finish cooking the eggs. Stir in the garam masala and freshly chopped coriander leaves.
4. 4

   Assemble the Rolls (8 minutes)

   • Heat a tawa or flat pan over medium heat. Warm each paratha for about 30-45 seconds per side until it's soft and pliable. You can brush it with a little ghee or oil for extra flavor.
   • Place a warm paratha on a clean, flat surface.
   • Spoon a quarter of the Kashmiri egg filling in a line down the center of the paratha.
   • Top the filling with a generous sprinkle of the thinly sliced raw onions and a squeeze of fresh lemon juice.
   • Fold the bottom edge of the paratha up over the filling, then tightly roll it from one side to the other to form a compact wrap.
5. 5

   Serve Immediately (1 minute)

   • Secure the roll with a toothpick or wrap the bottom half in parchment paper or aluminum foil for easy handling.
   • Serve the Kashmiri Egg Rolls immediately while they are hot and fresh, accompanied by mint chutney or tomato ketchup.