Punjabi Egg Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine the all-purpose flour, atta, 0.5 tsp salt, sugar, and 1 tbsp of vegetable oil. Mix well with your fingertips.
   • Gradually add lukewarm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2. 2

   Prepare the Vegetable Filling

   • While the dough rests, heat 1 tbsp of oil in a pan over medium-high heat.
   • Add the sliced onions and green bell pepper. Sauté for 2-3 minutes until they are slightly tender but still retain a good crunch.
   • Turn off the heat. Add the chaat masala, red chili powder, and fresh lemon juice. Toss everything together and set aside.
3. 3

   Cook the Parathas with Egg

   • In a small bowl, whisk the 4 eggs with 0.25 tsp salt and black pepper powder. Divide this mixture mentally into 4 portions.
   • Divide the rested dough into 4 equal balls. Take one ball, dust it with dry flour, and roll it into a thin circle about 7-8 inches in diameter.
   • Heat a tawa or flat pan over medium heat. Place the rolled paratha on it and cook for about 30-45 seconds until small bubbles appear.
   • Flip the paratha, drizzle about 1 tsp of ghee around it, and cook for another minute until light golden-brown spots appear.
   • Flip it again. Reduce the heat to low and pour one portion of the whisked egg mixture over the paratha, spreading it quickly and evenly with a spoon.
   • Drizzle another tsp of ghee around the edges. Cook for 1-2 minutes, until the egg is almost set.
   • Carefully flip the paratha and cook the egg-side for 30-40 seconds until fully cooked and golden.
   • Remove from the tawa and repeat the process for the remaining three parathas.
4. 4

   Assemble and Serve

   • Place a cooked paratha on a clean surface with the egg-side facing up.
   • Spread 1 tbsp of tomato ketchup and 1 tbsp of green chutney evenly over the egg layer.
   • Arrange a quarter of the vegetable filling in a line down the center.
   • Tightly roll up the paratha to secure the filling. You can wrap the bottom half in parchment paper or aluminum foil for easy handling.
   • Serve the Punjabi egg roll immediately while it's hot and the paratha is crisp.