Kerala Egg Roll

1. 1
   knead · ~40 min

   Make the parotta dough.

   1.In a mixing bowl, combine all-purpose flour, 0.5 tsp salt, and sugar.

   2.Add 2 tbsp oil and rub it into the flour until it resembles breadcrumbs.

   3.Gradually add warm water and knead for 8-10 minutes to form a soft, smooth dough.

   4.Cover with a damp cloth and rest for 30 minutes.

   TIPA well-kneaded, rested dough creates the flaky layers. Don't rush the resting time.
2. 2
   mix · ~5 min

   Prepare the egg mixture.

   1.Crack 1 egg into a small bowl.

   2.Add a pinch of salt, a pinch of black pepper powder, and a pinch of turmeric powder.

   3.Add 1 tbsp of sliced onion, 1/2 chopped green chili, and a little chopped ginger.

   4.Whisk well until frothy. Repeat for remaining 3 eggs in separate bowls.
3. 3
   prep · ~10 min

   Roll out the parotta.

   1.Divide the rested dough into 4 equal lemon-sized balls.

   2.On an oiled surface, roll one ball as thin as possible into a large circle.

   3.Spread a few drops of oil over the surface.

   4.Pleat the dough from one end to form a long strip, then coil it into a spiral.

   5.Tuck the end underneath and press gently. Rest for 5 minutes.

   TIPRolling thin and oiling well ensures distinct, flaky layers in the parotta.
4. 4
   fry · ~2 min

   Cook the egg and onion.

   1.Heat 1 tbsp oil on a tawa over medium heat.

   2.Pour one bowl of the egg mixture onto the hot tawa, spreading it slightly into an oval shape.

   3.As it begins to set, flip it over and cook the other side for 30 seconds.

   4.Remove the egg omelette to a plate.

   TIPThe tawa should be hot but not smoking. The egg cooks very quickly.
5. 5
   fry · ~4 min

   Cook the layered parotta.

   1.On the same tawa, place one coiled dough spiral and press it down gently.

   2.Roll it out on the tawa itself using the weight of the spatula to form a 6-7 inch disc.

   3.Cook for 1 minute, flip, and drizzle oil around the edges and on top.

   4.Flip again and cook until golden brown spots appear on both sides. Press gently with a cloth or spatula to separate the layers slightly.

   TIPPress and sizzle—this helps to separate the layers and make the parotta crisp.
6. 6
   assemble · ~1 min

   Assemble the Kerala Egg Roll.

   1.Lay the hot, cooked parotta on a clean surface.

   2.Place the egg omelette on top of the parotta.

   3.Sprinkle a generous amount of raw onion slices and fresh coriander leaves over the egg.

   4.Roll it up tightly, ensuring the egg is completely wrapped inside.
7. 7
   serve

   Wrap and serve immediately.

   1.Tear off a sheet of parchment paper or foil and wrap the bottom half of the roll.

   2.Serve hot with a side of ketchup or green chutney.

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