Egg Paratha Roll
A flaky paratha wrapped around a soft, spiced egg layer with onion, green chili, and a squeeze of lime. This popular Indian street-style roll is satisfying, easy to make, and great for breakfast or a quick meal.
For 4 servings
- knead · ~20 min
Knead the dough.
Mix whole wheat flour, 1 tbsp oil, and half of the salt in a bowl. Add water little by little and knead into a soft, smooth dough. Cover and rest for 15 minutes.
TIPA softer dough gives a more pliable paratha that rolls without cracking. - prep · ~5 min
Prepare the filling ingredients.
Slice the onion thinly, chop the green chili, and chop the cilantro. Keep the chaat masala, black pepper, tomato ketchup, and lime juice ready for quick assembly.
- mix · ~3 min
Portion the eggs.
Crack each egg into a separate small bowl and add a small pinch of the remaining salt to each one. Beat lightly just before cooking.
- prep · ~7 min
Divide and roll the parathas.
Divide the dough into 4 equal balls. Roll each one into a thin round paratha on a lightly floured surface.
- fry · ~2 min
Cook the first paratha.
1.Heat a tawa or skillet over medium heat.2.Place one rolled paratha on the hot surface and cook until light bubbles appear, about 30 seconds.3.Flip it and drizzle a little oil around the edges.4.Cook both sides until pale golden spots appear, about 1 to 2 minutes total.TIPDo not overcook at this stage or the paratha can turn stiff after rolling. - fry · ~2 min
Add the egg to the paratha.
1.Lower the heat slightly and pour one beaten egg onto the tawa.2.Quickly place the cooked paratha over the egg so it sticks to the surface.3.Press gently and cook until the egg sets, about 1 minute.4.Flip and cook the egg side for 30 to 45 seconds more.TIPWork quickly after pouring the egg so it spreads under the paratha before setting. - assemble · ~2 min
Fill and roll the paratha.
1.Transfer the egg paratha to a plate with the egg side facing up.2.Spread 1 tbsp tomato ketchup down the center.3.Top with sliced onion, green chili, cilantro, a pinch of black pepper, and a little chaat masala.4.Sprinkle a few drops of lime juice and roll tightly. - fry · ~10 min
Repeat with the remaining rolls.
Cook the remaining parathas the same way, using the rest of the oil and eggs. Fill and roll each one while still warm.
- serve
Serve the egg paratha rolls hot.
Serve whole or wrapped halfway in paper for an easy street-style roll.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the dough for the full 15 minutes makes the parathas easier to roll thin without springing back.
- 2Roll the parathas evenly thin so the egg sticks well and the finished roll bends without cracking.
- 3Cook the first side only until light bubbles and pale spots appear; overcooking makes the roll chewy.
- 4Pour the beaten egg and immediately lay the paratha on top, or the egg will set before it can adhere.
- 5Keep the heat medium-low when cooking the egg side so it sets softly instead of turning rubbery.
- 6Slice the onion very thin so the roll stays compact and you get crunch without tearing the paratha.
- 7Assemble and roll while the paratha is still hot; it holds its shape better and tastes more street-style.
- 8If packing for later, keep onion and lime separate until serving so the paratha does not turn soggy.
Adapt it for your goals.
Spicier
Add extra green chili and a heavier pinch of black pepper for a hotter Kolkata-style roll.
low oilLow-oil
Use a well-seasoned tawa and brush on just a little oil instead of drizzling, for a lighter everyday version.
paneerPaneer
Add a little crumbled paneer with the onion and cilantro for a heartier, more filling roll.
sauce swapSauce-swap
Replace ketchup with green chutney for a fresher, herby finish that cuts through the richness of egg and paratha.
Why this is on our healthy list.
Protein from Eggs
Eggs make the roll more satisfying and help turn it into a filling breakfast or quick meal.
Whole Wheat Base
Using whole wheat flour gives the paratha more grain content and a sturdier, more wholesome base than refined flour versions.
Fresh Herb and Onion Crunch
Cilantro, onion, green chili, and lime add fresh flavor so the dish feels bright rather than heavy.
Frequently asked questions
Usually the egg sets too fast or the paratha was placed too late. Pour the egg, then immediately lay the partly cooked paratha over it and press gently.
