Egg Roll
A popular Indian street-style wrap with flaky paratha, a thin layer of egg, crisp onions, and bright sauces. It is quick to make, satisfying, and easy to serve as a light meal or hearty snack.
For 4 servings
- knead · ~7 min
Knead the dough.
Mix whole wheat flour, 1 tablespoon oil, and 0.25 teaspoon salt in a bowl. Add water little by little and knead into a soft, smooth dough.
TIPKeep the dough soft but not sticky so the parathas roll easily and stay tender. - rest · ~15 min
Cover and rest the dough.
Cover the dough and let it rest for 15 minutes.
- prep · ~5 min
Prepare the filling ingredients.
1.Slice the onion very thin.2.Cut the cucumber into thin strips.3.Finely chop the green chili.4.Keep the tomato sauce, green chutney, and chaat masala ready for assembly. - mix · ~1 min
Beat the eggs.
Beat the eggs with 1 pinch salt and 1 pinch black pepper until smooth.
- prep · ~6 min
Divide and roll the dough.
1.Divide the dough into 4 equal balls.2.Flatten each ball lightly.3.Roll each one into a thin round paratha. - fry · ~8 min
Cook the parathas.
1.Heat a tawa or skillet over medium heat.2.Cook one rolled paratha until light bubbles appear on both sides.3.Add a little oil and cook until light golden spots form.4.Repeat with the remaining parathas.TIPDo not over-crisp the parathas at this stage; they should stay flexible for rolling. - fry · ~6 min
Cook the egg onto each paratha.
1.Heat the tawa over medium heat and add a little oil.2.Pour a quarter of the beaten egg onto the tawa.3.Place one cooked paratha over the egg right away.4.When the egg sets, flip and cook for 30 to 40 seconds more.TIPPress the paratha gently so the egg sticks evenly across the surface. - assemble · ~4 min
Assemble the rolls.
1.Place each egg paratha with the egg side facing in.2.Spread tomato sauce and green chutney over the center.3.Add sliced onion, cucumber, and green chili.4.Sprinkle a little chaat masala on top. - other · ~2 min
Roll them up tightly.
Fold in one side slightly and roll each paratha into a tight wrap.
- serve
Serve the egg rolls hot.
Serve right away while the paratha is warm and the filling stays crisp.
What to keep in mind.
7 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 whole wheat parathas easier to roll thin without springing back.
- 2Slice the onions extra thin and, if they taste sharp, rinse briefly and pat dry before filling the rolls.
- 3Keep the parathas only lightly golden in the first cook so they stay soft enough to roll without cracking.
- 4Pour the egg and place the paratha on it immediately; waiting too long makes the egg cook separately instead of sticking.
- 5Use medium heat for the egg layer so it sets evenly without browning too fast or turning rubbery.
- 6Do not overfill with sauce or cucumber, or the wrap can turn soggy and open up while rolling.
- 7If making ahead, cook the parathas earlier but assemble the rolls just before serving to keep the onions crisp.
Adapt it for your goals.
Double-egg
Use 2 eggs per roll for a richer, more filling street-food style wrap with extra protein.
low oilLow-oil
Cook the parathas and egg on a well-heated nonstick tawa with minimal oil for a lighter version.
paneerPaneer
Add thin strips of paneer with the onion and chutneys for a heartier vegetarian roll.
spicierSpicier
Increase the chopped green chili or use a hotter green chutney if you want a sharper kick.
Why this is on our healthy list.
Protein from Eggs
The egg layer adds satisfying protein, making the roll more filling than a plain paratha wrap.
Whole Wheat Base
Using whole wheat flour for the paratha adds more fiber and substance than a refined flour wrap.
Fresh Vegetable Crunch
Onion, cucumber, and green chili bring freshness, texture, and plant compounds to the roll.
Frequently asked questions
Place the cooked paratha onto the freshly poured egg right away and press gently so the surface adheres before the egg sets.
