Egg Paratha Roll
A quintessential Indian street food delight! This Egg Paratha Roll features a flaky, whole-wheat paratha layered with a savory, spiced egg coating, then generously filled with crisp sautéed vegetables and a duo of tangy chutneys. It's a wholesome and deeply satisfying meal, perfect for a hearty breakfast, quick lunch, or casual dinner.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Paratha Dough
- b.In a large mixing bowl, combine 2 cups of atta, 1/2 tsp of salt, and 1 tbsp of ghee. Mix with your fingertips until it resembles coarse breadcrumbs.
- c.Gradually add lukewarm water while kneading to form a soft, smooth, and pliable dough. Knead for 7-8 minutes.
- d.Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
- 2
Step 2
- a.Sauté the Vegetable Filling
- b.While the dough rests, heat 2 tbsp of vegetable oil in a pan over medium heat.
- c.Add the thinly sliced onions and sauté for 2-3 minutes until they turn translucent.
- d.Add the sliced capsicum and chopped green chilies. Cook for another 3-4 minutes. The vegetables should be tender but retain a slight crunch.
- e.Stir in 1/4 tsp turmeric powder and 1/4 tsp salt. Mix well, cook for 30 seconds, then remove from heat and set aside.
- 3
Step 3
- a.Prepare the Egg Mixture
- b.In a small bowl, crack the 4 eggs. Add the remaining 1/4 tsp salt, 1/4 tsp red chili powder, and 2 tbsp chopped coriander leaves.
- c.Whisk vigorously until the mixture is light and frothy. This helps in spreading the egg evenly on the paratha.
- 4
Step 4
- a.Roll and Cook the Egg Paratha
- b.Divide the rested dough into 4 equal portions and roll them into smooth balls.
- c.Take one dough ball, dust it with dry atta, and roll it into a circle about 7-8 inches in diameter.
- d.Heat a tawa or flat non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
- e.Cook for about 30-45 seconds, until small bubbles appear on the surface. Flip the paratha.
- f.Drizzle 1/2 tsp of ghee around the edges and on top. Cook for another 30-40 seconds.
- g.Flip again. Now, pour a quarter of the whisked egg mixture (about 1 egg's worth) over the paratha, using a spoon to spread it quickly and evenly to the edges.
- h.Let the egg cook and set for about 1 minute. You will see it firming up.
- i.Carefully flip the paratha so the egg side is now facing down. Press gently with a spatula and cook for 1-2 minutes until the egg is fully cooked and has golden-brown spots.
- j.Flip one last time to cook the other side for 30 seconds. Remove from the tawa and place on a plate, egg-side up. Repeat for the remaining 3 parathas.
- 5
Step 5
- a.Assemble and Serve the Roll
- b.On the egg-coated side of a hot paratha, spread 1 tbsp of green chutney and 1 tbsp of tamarind chutney (or ketchup) in a line down the center.
- c.Arrange a quarter of the sautéed vegetable filling over the chutneys.
- d.Sprinkle a generous pinch of chaat masala and a squeeze of fresh lemon juice over the filling.
- e.Roll the paratha tightly from one side to the other. To serve, you can wrap the bottom half in parchment paper or foil to hold it together.
- f.Serve immediately while the paratha is warm and crisp.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flaky parathas, try making a 'lachha' or layered paratha. Roll the dough, brush with ghee, sprinkle with flour, and then fold or pleat it before rolling it out again.
- 2Ensure the tawa is properly heated before placing the paratha. A hot tawa ensures the paratha puffs up and cooks evenly without becoming hard.
- 3Spread the egg mixture quickly and evenly for a uniform coating. A ladle or the back of a spoon works well.
- 4Don't overcook the vegetables. They should have a bite to them, which adds a lovely textural contrast to the soft paratha and egg.
- 5You can prepare the dough and vegetable filling a day in advance and store them in the refrigerator for a quicker meal.
Adapt it for your goals.
Paneer Egg Roll
Add 1/2 cup of crumbled or grated paneer to the vegetable filling for a protein-rich, vegetarian-friendly boost.
Cheese Egg RollCheese Egg Roll
Sprinkle a tablespoon of shredded mozzarella or cheddar cheese over the filling before rolling for a gooey, kid-friendly version.
Schezwan Egg RollSchezwan Egg Roll
Replace the green and tamarind chutneys with 1-2 teaspoons of Schezwan sauce for a spicy, Indo-Chinese flavor profile.
Leftover Roti RollLeftover Roti Roll
In a hurry? Use leftover rotis or chapatis. Heat the roti on a tawa, pour the egg mixture on top, and proceed with the recipe.
Why this is on our healthy list.
Protein Powerhouse
Eggs are a fantastic source of high-quality protein, essential for muscle repair, growth, and overall body function. Each roll provides a significant protein boost to keep you full and energized.
Sustained Energy Release
The use of whole wheat flour (atta) provides complex carbohydrates and dietary fiber. This ensures a slow and steady release of energy, preventing blood sugar spikes and keeping you satiated for longer.
Rich in Vitamins and Minerals
This roll is packed with nutrients. Eggs provide Vitamin D and B12, while the colorful vegetables like capsicum and onions contribute Vitamin C, antioxidants, and other essential minerals.
Frequently asked questions
One Egg Paratha Roll contains approximately 350-400 calories, depending on the amount of ghee and oil used. It's a balanced meal with carbohydrates, protein, and fats.