Egg Korma Roll
Soft, flaky parathas wrapped around hard-boiled eggs simmered in a rich, creamy korma gravy. The gravy is fragrant with whole spices, cashews, and yogurt, making every bite indulgent yet balanced. A popular street-style roll that works beautifully for lunch, dinner, or a hearty snack.
For 4 servings
- boil · ~10 min
Boil the eggs.
Place 4 eggs in a saucepan, cover with water, and bring to a rolling boil. Boil for 8 minutes, then drain and transfer to cold water. Peel once cooled and set aside.
- knead · ~20 min
Knead the paratha dough.
In a mixing bowl, combine whole wheat flour, a pinch of salt, and 2 tablespoons oil. Gradually add water and knead for 5 minutes until the dough is soft and smooth. Cover with a damp cloth and rest for 15 minutes.
TIPA soft, well-rested dough makes for flaky parathas that roll easily without cracking. - prep · ~2 min
Make the cashew-yogurt paste.
Drain the soaked cashews and blend with the whisked yogurt into a smooth paste. Set aside.
- temper · ~9 min
Start the korma gravy.
1.Heat 1 tablespoon oil in a heavy-bottomed pan over medium heat.2.Add bay leaf, crushed cardamom, cloves, cinnamon stick, and cumin seeds. Sauté until fragrant, about 30 seconds.3.Add sliced onions and slit green chilies. Cook until the onions turn golden brown, about 5-7 minutes.4.Add ginger-garlic paste and sauté for 1 minute until the raw smell disappears.TIPStir the onions continuously at the end to prevent burning. Golden brown is ideal; don't let them turn dark. - saute · ~6 min
Cook the masala base.
1.Add turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds.2.Pour in the fresh tomato puree and cook for 4-5 minutes, stirring frequently, until the mixture thickens and oil starts to separate. - simmer · ~10 min
Simmer the korma with eggs.
1.Lower the heat completely. Add the cashew-yogurt paste and stir continuously for 2 minutes to prevent curdling.2.Add 1/2 cup water and a pinch of salt. Bring to a gentle simmer.3.Add the peeled boiled eggs, halved or kept whole as preferred. Cover and simmer on low heat for 5-7 minutes, letting the eggs absorb the flavors.4.Finish with crushed kasuri methi and garam masala. Stir gently and turn off the heat.TIPAlways lower the heat before adding the yogurt paste — high heat will cause the yogurt to split and the gravy to turn grainy. - fry · ~15 min
Cook the parathas.
1.Divide the rested dough into 4 equal balls. Roll each into a thin, roughly 7-inch round.2.Place on a hot tawa or griddle. Cook for 30 seconds until bubbles appear, then flip.3.Drizzle 1/2 teaspoon ghee on top, flip again, and cook both sides until golden brown spots appear. Repeat for all parathas.TIPPress the edges gently with a spatula while cooking to get even heat and a flaky texture. - assemble · ~3 min
Assemble the egg korma rolls.
Lay a warm paratha on a flat surface. Place one egg with a generous spoonful of korma gravy in the center. Sprinkle with fresh coriander leaves. Fold the sides in and roll tightly from one end to form a secure wrap. Repeat for all rolls.
- garnish
Garnish with fresh coriander and serve hot.
Serve the rolls immediately, cut in half if desired, with extra gravy on the side for dipping.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cashews in warm water for 20 minutes to ensure a silky smooth paste when blended with yogurt.
- 2Always lower the heat to the lowest setting before adding the yogurt paste to prevent curdling and a grainy texture.
- 3For flaky parathas, rest the dough for at least 15 minutes covered with a damp cloth; this relaxes the gluten.
- 4Make the korma gravy a day ahead and refrigerate; the flavors deepen overnight for an even richer taste.
- 5When rolling parathas, keep them thin (around 7 inches) so they wrap easily without tearing.
- 6Halve the boiled eggs lengthwise before adding to the gravy so the spices penetrate every bite.
- 7Press the paratha edges gently with a spatula while cooking to ensure even browning and a crispy flaky texture.
Adapt it for your goals.
Low-oil
Skip the ghee for parathas and cook them on a non-stick tawa with only a light spray of oil. Reduce oil in the gravy to 1 tsp. The result is a lighter roll with the same rich taste.
high proteinHigh-protein
Replace half the paratha dough with besan (chickpea flour) and add a scoop of whey protein to the dough. Use low-fat yogurt in the gravy. This variation boosts protein for fitness-focused meals.
jainJain
Omit onions, garlic, and ginger entirely. Use asafoetida (hing) for depth, replace yogurt with a thick cashew cream (more soaked cashews blended with water), and skip the eggs. Roll the gravy with paneer or potato cubes instead.
veganVegan
Substitute boiled eggs with pan-fried tofu or chickpea flour omelettes (besan chilla). Replace yogurt with blended soaked cashews plus a splash of lemon juice. Use vegan butter or oil for the parathas.
Why this is on our healthy list.
Rich in Protein
Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety.
Heart-Healthy Fats
Cashews and yogurt offer monounsaturated fats and probiotics, contributing to heart health and digestion.
Good Source of Iron
Whole wheat flour and spinach-like coriander add iron, aiding oxygen transport in the body.
Anti-Inflammatory Spices
Turmeric, cumin, and cloves contain natural anti-inflammatory compounds that support immunity.
Frequently asked questions
Yes, you can substitute whole wheat flour with all-purpose flour (maida) for a softer, more pliable paratha, but it will be less hearty and have lower fiber content.
