Bihari Egg Roll

Name: Bihari Egg Roll
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 2 cup atta (whole wheat flour, for dough); 2 tsp oil (for dough); 1 pinch salt (for dough); 0.75 cup water (for kneading dough); 4 pcs egg (large); 2 pcs onion (medium, thinly sliced); 2 pcs green chili (finely chopped); 1 tsp lemon juice; 0.5 tsp chaat masala; 0.5 tsp red chili powder; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

9/10

A popular street food from Bihar featuring a flaky, pan-fried paratha wrapped around a flavorful, spiced egg omelette. Layered with crunchy pickled onions and a tangy kick of green chili, it's a satisfying, portable meal perfect for any time of day.

PREP

15m

COOK

20m

SERVES

1 PIECE

321 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Prepare the pickled onion mix.
1.In a bowl, combine the thinly sliced onion, chopped green chili, lemon juice, and chaat masala.
2.Mix well and set aside for at least 10 minutes to let the onions pickle slightly.
TIPDon't skip the resting time — the lemon juice softens the raw bite of the onion.
knead · ~15 min
Knead the dough.
Combine atta, 1 pinch salt, and 2 tsp oil in a bowl. Gradually add water and knead for 5 minutes to form a soft, smooth dough. Cover and rest for 10 minutes.
TIPA well-rested dough rolls out thinner and cooks flakier.
mix · ~1 min
Prepare the egg mixture.
Crack 4 eggs into a bowl. Add red chili powder, the remaining 0.5 tsp salt, and chopped coriander leaves. Whisk thoroughly until frothy.
prep · ~5 min
Portion and roll the dough.
1.Divide the rested dough into 4 equal portions.
2.Roll each portion into a thin, round paratha about 8-9 inches in diameter.
fry · ~4 min
Cook the paratha and egg together.
1.Heat a tawa over medium-high heat. Place one paratha on the hot tawa.
2.Cook for 30 seconds until small bubbles appear, then flip.
3.Pour a quarter of the egg mixture directly onto the tawa and immediately place the paratha on top of it, pressing gently so the egg sticks to the paratha.
4.Drizzle 1 tsp oil around the edges. Cook until the egg is set and golden (1-2 minutes), then flip and cook the paratha side for another 30 seconds until crisp.
TIPMake sure the tawa is hot enough so the egg sizzles and sticks to the paratha instantly.
assemble · ~1 min
Assemble the roll.
1.Transfer the cooked egg-paratha to a plate, egg-side up.
2.Place a generous portion of the pickled onion mix across the center of the egg.
3.Roll the paratha tightly around the filling to form a wrap.
serve · ~10 min
Serve immediately.
Repeat with the remaining dough and egg mixture. Serve the rolls hot, wrapped in parchment paper or foil for easy eating.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Knead the atta dough until very soft and smooth — a stiff dough will make the paratha chewy instead of flaky.
2
Let the pickled onion mixture rest for a full 10 minutes; the lemon juice mellow the raw onion heat and deepens the flavor.
3
Heat the tawa until a drop of water sizzles on contact before pouring the egg mixture — this ensures the egg sets instantly and adheres firmly to the paratha.
4
Pour the egg directly onto the tawa, then immediately press the paratha on top; the egg cooks into a thin, lacy layer that clings to the bread.
5
For an extra-crisp roll, cook the assembled egg-paratha on each side until the paratha is golden and the egg is lightly browned.
6
Wrap the finished roll tightly in parchment or foil as soon as it’s assembled — this traps steam and keeps the paratha soft while holding the filling secure.
7
If making ahead, store the cooked egg-parathas separately from the pickled onions; assemble just before serving to prevent sogginess.

RECIPE VARIATIONS

Adapt it for your goals.

Paneer stuffed

Paneer-stuffed

Add crumbled paneer to the egg mixture before pouring — it adds a creamy, mild protein layer that makes the roll more substantial and kid-friendly.

Low oil

Low-oil

Cook the paratha and egg on a non-stick tawa using just a spray of oil; the roll stays lighter while still achieving a crisp exterior.

Spicy Masala

Stir in ½ tsp garam masala and a pinch of amchur (dried mango powder) into the egg mixture for a deeper, warm spice profile typical of North Indian street food.

HEALTH BENEFITS