Egg Roll Indian
A beloved Kolkata street food classic — flaky paratha wrapped around a spiced egg omelette, layered with crunchy onions, green chilies, and a tangy squeeze of lime. Quick, satisfying, and perfect for an on-the-go meal.
For 4 servings
- knead · ~20 min
Knead the dough.
Mix maida, 1 pinch salt, and 2 tsp oil in a bowl. Gradually add water and knead to a smooth, soft dough. Cover with a damp cloth and rest 15 minutes.
TIPThe dough should be soft but not sticky. Resting makes rolling easier. - prep · ~3 min
Divide and roll the dough portions.
1.Divide rested dough into 4 equal balls.2.Dust with dry flour and roll each ball into a thin, round paratha about 8 inches wide. - fry · ~10 min
Partially cook the parathas.
1.Heat a tawa over medium-high heat.2.Place a rolled paratha on the hot tawa and cook 30 seconds until light bubbles appear.3.Flip and cook the other side 30 seconds. Drizzle 1 tsp oil around the edges.4.Cook until golden spots appear on both sides. Transfer to a plate.5.Repeat with remaining parathas.TIPDon't fully crisp the parathas yet. They finish cooking with the egg. - mix · ~1 min
Season the eggs.
1.Crack one egg into a small bowl.2.Add 1 pinch salt, 1 pinch black pepper, and a pinch of chaat masala.3.Whisk lightly with a fork until the yolk is broken and loosely mixed. - fry · ~2 min
Cook the egg on the paratha.
1.Place one partially cooked paratha back on the tawa over medium heat.2.Pour the whisked egg evenly over one side of the paratha.3.Let the egg set for 30 seconds. Flip carefully so the egg side faces down.4.Cook 30-45 seconds until the egg is fully set and lightly golden.TIPMedium heat ensures the egg cooks through without burning the paratha. - assemble · ~2 min
Assemble the egg roll.
1.Transfer the paratha egg-side up onto a plate.2.Sprinkle sliced onions, chopped green chili, and fresh coriander leaves down the center.3.Add a pinch of chaat masala and a squeeze of fresh lime juice.4.Drizzle 1 tsp ketchup in a zigzag line over the fillings.TIPLayer fillings in a line down the center for a clean, tight roll. - assemble · ~1 min
Roll it up tight.
1.Fold the bottom edge up about an inch to seal the filling inside.2.Roll the paratha tightly from one side to the other into a cylinder.3.Wrap the bottom half with a paper napkin or foil to hold its shape.TIPA tight roll prevents fillings from falling out while eating. - serve · ~5 min
Serve immediately while hot and crisp.
Repeat steps 4 through 7 with the remaining parathas and eggs. Serve each egg roll immediately with extra lime wedges and ketchup on the side.
TIPEgg rolls taste best fresh off the tawa when the paratha is still crisp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead the dough until very soft — a stiff dough makes parathas tough, not flaky.
- 2Rest the dough for at least 15 minutes; this relaxes the gluten and makes rolling easier.
- 3Don't fully crisp the paratha in step 3 — it needs to be slightly underdone so the egg adheres.
- 4Pour the whisked egg evenly over the paratha and let it set before flipping to avoid tearing.
- 5Use medium heat for the egg-cooking stage; high heat burns the paratha before the egg sets.
- 6Sprinkle chaat masala and lime juice just before rolling for the freshest burst of tang.
- 7Wrap the finished roll in foil or a paper napkin to hold its shape and keep it warm.
Adapt it for your goals.
Cheese egg roll
Add a slice of processed cheese or a sprinkle of shredded mozzarella over the egg before flipping. The melted cheese adds a creamy, indulgent richness that's popular on Kolkata streets.
low oilLow-oil
Use a non-stick tawa and skip the oil drizzle on the paratha; cook the egg on a dry paratha for a lighter version. The texture will be less crisp but still satisfying.
jainJain
Omit the onion and replace with finely chopped cabbage or carrot. Skip the green chili (or use a pinch of black pepper instead) to keep it Jain-friendly while maintaining crunch.
high proteinHigh-protein
Use two eggs per roll (one for the paratha layer, one scrambled alongside) and add a tablespoon of roasted paneer cubes or crumbled tofu for extra protein without altering the soul of the dish.
Why this is on our healthy list.
High-quality protein from eggs
Each egg roll contains a whole egg, providing complete protein with all essential amino acids to support muscle repair and satiety.
Antioxidants from onions and chilies
Raw onions and green chilies deliver quercetin and capsaicin — compounds linked to anti-inflammatory and immune-supporting properties.
Digestive aid from lime juice
Fresh lime juice adds vitamin C and citric acid, which can enhance iron absorption and aid digestion when paired with a carb-rich paratha.
Low in added sugar
With only a teaspoon of ketchup per roll, this street snack is naturally low in added sugar compared to many packaged breakfast options.
Frequently asked questions
The paratha must be partially cooked but still slightly underdone — if it's too crisp, the egg won't stick. Also, let the egg set for at least 30 seconds before flipping.
