goanEasyeggetarian

Goan Egg Roll

Name: Goan Egg Roll
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: goan
Ingredients: 2 cup Atta (Also known as whole wheat flour); 1 cup Water (For kneading, adjust as needed); 0.5 tsp Salt (For the paratha dough); 4 tsp Ghee (For cooking the parathas); 8 pcs Large Eggs; 1 pc Onion (Medium, finely chopped for the egg mixture); 1 pc Tomato (Medium, finely chopped); 2 pcs Green Chili (Finely chopped, adjust to taste); 1 tsp Ginger-Garlic Paste; 0.5 tsp Turmeric Powder; 1 tsp Red Chili Powder (Adjust to your spice preference); 0.5 tsp Garam Masala; 2 tbsp Coconut Milk (Adds a subtle Goan flavor and richness); 1 tsp White Vinegar (Provides a characteristic tang); 2 tbsp Coriander Leaves (Freshly chopped); 4 tsp Vegetable Oil (For cooking the omelettes); 1 tbsp Lemon Juice (For the onion garnish); 4 tbsp Tomato Ketchup (For spreading inside the roll)

RATING

4.4/5(32)

TASTE SCORE

8/10

A delicious street-food inspired wrap featuring a fluffy, spiced omelette tucked into a soft paratha with tangy onions. A quick and satisfying meal perfect for any time of day, with a unique Goan twist.

PREP

15m

COOK

20m

SERVES

1 PIECE

483 cal

SERVINGS

METHOD · 6 STEPS

Prepare the Paratha Dough
1.In a large mixing bowl, combine the atta and 0.5 tsp of salt.
2.Gradually add water while mixing to form a dough. Knead for 5-7 minutes until the dough is soft, smooth, and pliable.
3.Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This helps the gluten relax, making the parathas softer.
Prepare the Egg Filling and Onion Garnish
1.In a separate large bowl, crack the 8 eggs. Whisk them lightly.
2.Add the finely chopped onion, tomato, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and 1 tsp of salt.
3.Pour in the coconut milk and white vinegar. Add the chopped coriander leaves.
4.Whisk everything together vigorously for about a minute until the mixture is well combined and slightly frothy.
5.In a small bowl, toss the thinly sliced onions with the lemon juice and a pinch of salt. Set aside.
Cook the Parathas
1.Divide the rested dough into 4 equal portions and roll them into smooth balls.
2.Lightly flour a clean surface. Take one dough ball and roll it out into a circle about 6-7 inches in diameter.
3.Heat a tawa or flat pan over medium-high heat. Place the rolled paratha on the hot tawa.
4.Cook for about 30-40 seconds until you see small bubbles forming on the surface. Flip it over.
5.Drizzle 1 tsp of ghee on the top surface and spread it evenly. Cook for another 45-60 seconds until golden-brown spots appear.
6.Flip again, apply ghee to the other side, and cook for 30 more seconds, pressing gently with a spatula. The paratha should be cooked through and lightly crisp.
7.Repeat for the remaining dough balls and keep the cooked parathas warm in a casserole or wrapped in a cloth.
Cook the Goan Omelettes
1.Heat 1 tsp of vegetable oil in a non-stick frying pan (8-9 inches wide) over medium heat.
2.Once the oil is hot, pour a quarter of the egg mixture (about 1 cup) into the pan. Swirl the pan to spread the mixture into an even circle, roughly the size of your paratha.
3.Cook for 2-3 minutes until the edges are set and the top is mostly cooked but still slightly moist.
4.Carefully flip the omelette and cook for another 1 minute on the other side until fully cooked.
5.Slide the finished omelette onto a plate. Repeat the process with the remaining egg mixture to make 4 omelettes.
Assemble the Goan Egg Rolls
1.Lay a warm paratha on a clean surface or plate.
2.Spread 1 tbsp of tomato ketchup evenly over the paratha.
3.Place one warm Goan omelette in the center.
4.Arrange a portion of the tangy lemon-soaked sliced onions over the omelette.
5.Tightly roll the paratha from one side to the other to form a compact roll.
6.Secure the roll with a toothpick or wrap the bottom half in parchment paper or aluminum foil for easy handling.
Serve Immediately
1.Serve the Goan Egg Rolls immediately while they are warm and the paratha is soft.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For softer parathas, ensure your dough is soft and well-rested.
2
To save time, you can use store-bought frozen parathas or even large tortillas.
3
The coconut milk and vinegar are key to the authentic Goan flavor; try not to skip them.
4
Whisking the egg mixture well incorporates air, resulting in a fluffier omelette.
5
Assemble the rolls just before serving to prevent the parathas from becoming soggy.
6
For an even quicker assembly, place the warm paratha directly on top of the semi-cooked omelette in the pan, press gently, then flip and cook together for 30 seconds before rolling.

RECIPE VARIATIONS

Adapt it for your goals.

Add Cheese

Sprinkle some grated cheddar or mozzarella cheese over the omelette before rolling for a gooey, cheesy version.

Spicier Version

Increase the amount of green chilies or add a pinch of black pepper to the egg mixture for extra heat.

Different Sauce

Swap tomato ketchup with mint-coriander chutney, tamarind chutney, or a spicy schezwan sauce for a different flavor profile.

Add Veggies

Add finely chopped bell peppers, mushrooms, or shredded cabbage to the egg mixture for extra nutrition and crunch.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

With two large eggs per roll, this dish is packed with high-quality protein, which is essential for muscle repair, growth, and overall body function.

energy_leaf

Provides Sustained Energy

The whole wheat paratha offers complex carbohydrates and fiber, providing a steady release of energy that keeps you full and energized for longer.

vitamins

Rich in Vitamins and Minerals

Eggs are a good source of Vitamin D, B12, and selenium, while the onions, tomatoes, and coriander provide essential vitamins like A and C, and antioxidants.

QUESTIONS?