Egg Kathi Roll
Flaky parathas wrapped around a thin masala omelette, spiced onions, and a squeeze of lime make this Kolkata-style street food deeply satisfying. It is quick to cook and easy to serve for lunch, dinner, or a filling snack.
For 4 servings
- knead · ~20 min
Knead the dough.
Mix whole wheat flour, all-purpose flour, 1 tbsp oil, and 0.25 tsp salt in a bowl. Add water little by little and knead into a soft, smooth dough. Cover and rest 15 minutes.
TIPA slightly soft dough gives a more flexible roll that wraps without cracking. - prep · ~5 min
Prepare the onion filling.
1.Combine sliced onion, green chili, coriander leaves, red chili powder, 0.5 tsp chaat masala, and lime juice in a bowl.2.Toss well so the onions soften slightly.3.Set aside while you roll the parathas. - prep · ~7 min
Divide the dough and shape the parathas.
1.Divide the dough into 4 equal balls.2.Roll each ball into a thin round disc.3.Keep the rolled parathas covered so they do not dry out. - fry · ~15 min
Cook the parathas.
1.Heat a tawa or skillet over medium heat.2.Place one rolled paratha on the hot tawa and cook until light bubbles appear.3.Flip, drizzle a little oil, and cook both sides until golden brown spots appear.4.Repeat with the remaining parathas.TIPCook over medium heat so the layers stay soft inside while the outside gets light golden spots. - mix · ~3 min
Season the eggs.
Crack 1 egg into a bowl and add a small pinch of salt, a pinch of black pepper, and a small pinch of chaat masala. Beat well. Repeat one egg at a time as you cook each roll.
- fry · ~8 min
Cook the egg layer on each paratha.
1.Heat a little oil on the tawa over medium heat.2.Pour one beaten egg onto the tawa and quickly place one cooked paratha over it.3.Press gently so the egg sticks to the paratha.4.When the egg sets, flip and cook for 30 to 40 seconds more.TIPWork one roll at a time so the egg does not overcook before the paratha is set on top. - assemble · ~4 min
Assemble the rolls.
1.Place each egg-coated paratha on a plate with the egg side facing up.2.Spread 1 tsp tomato ketchup down the center.3.Add a portion of the onion filling.4.Roll tightly into a wrap. - serve
Serve the egg kathi rolls hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rested dough rolls thinner and springs back less, which helps you get the classic pliable paratha wrap.
- 2Slice the onions very thin so they soften quickly in lime and tuck neatly into the roll without tearing it.
- 3Cook the parathas only to light golden spots first; over-crisp parathas can crack when rolled after the egg layer is added.
- 4Beat and season one egg at a time so the masala stays evenly distributed and each omelette layer cooks fresh.
- 5Place the paratha onto the just-poured egg while the surface is still wet, or the egg will not adhere properly.
- 6Let the onion mixture sit just a few minutes, not too long, so it softens slightly without turning watery.
- 7Wrap the finished roll in butter paper or foil for a minute to help it hold its shape like a street-style kathi roll.
Adapt it for your goals.
Spicier
Add extra green chili and a pinch more red chili powder to the onion mix for a hotter street-food style roll.
low oilLow-oil
Use a lightly greased nonstick skillet and brush instead of drizzle oil to make the parathas and egg layer less greasy.
double eggDouble-egg
Use 2 eggs per roll for a thicker omelette layer and a more filling, protein-rich wrap.
paneerPaneer
Add spiced crumbled or sliced paneer with the onions for a heartier roll that feels closer to a mixed filling kathi wrap.
Why this is on our healthy list.
Good Protein from Eggs
The egg coating adds satisfying protein, making the roll more filling than a plain paratha wrap.
Whole Grain Base
Using whole wheat flour in the paratha adds more fiber and a steadier, more wholesome base than using only refined flour.
Fresh Herb and Onion Crunch
Onion, coriander, green chili, and lime bring freshness and plant compounds that lighten the richness of the roll.
Frequently asked questions
The egg needs to be on the hot tawa first, and the cooked paratha should be placed over it immediately while the egg is still wet.
