A popular North Indian street food classic! Flaky, layered parathas are coated with a savory egg mixture, pan-fried until golden, and stuffed with a crunchy, tangy mix of onions and peppers. A satisfying and quick meal perfect for any time of day.
A popular North Indian street food classic! Flaky, layered parathas are coated with a savory egg mixture, pan-fried until golden, and stuffed with a crunchy, tangy mix of onions and peppers. A satisfying and quick meal perfect for any time of day.
This punjabi recipe takes 40 minutes to prepare and yields 4 servings. At 513.91 calories per serving with 14.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack or brunch.
Divide the rested dough into 4 equal balls. Take one ball, dust it with dry flour, and roll it into a thin circle about 7-8 inches in diameter.
Heat a tawa or flat pan over medium heat. Place the rolled paratha on it and cook for about 30-45 seconds until small bubbles appear.
Flip the paratha, drizzle about 1 tsp of ghee around it, and cook for another minute until light golden-brown spots appear.
Flip it again. Reduce the heat to low and pour one portion of the whisked egg mixture over the paratha, spreading it quickly and evenly with a spoon.
Drizzle another tsp of ghee around the edges. Cook for 1-2 minutes, until the egg is almost set.
Carefully flip the paratha and cook the egg-side for 30-40 seconds until fully cooked and golden.
Remove from the tawa and repeat the process for the remaining three parathas.
4
Assemble and Serve
Place a cooked paratha on a clean surface with the egg-side facing up.
Spread 1 tbsp of tomato ketchup and 1 tbsp of green chutney evenly over the egg layer.
Arrange a quarter of the vegetable filling in a line down the center.
Tightly roll up the paratha to secure the filling. You can wrap the bottom half in parchment paper or aluminum foil for easy handling.
Serve the Punjabi egg roll immediately while it's hot and the paratha is crisp.
Pro Tips
1For extra flaky parathas, use the 'lachha paratha' technique: roll the dough, brush with ghee, sprinkle with flour, pleat it like a fan, coil it, and then roll it out again.
2Ensure the tawa is not too hot when you pour the egg, or it will cook too quickly before you can spread it.
3Don't overcook the vegetable filling; it should remain crunchy to provide a nice textural contrast.
4For a richer flavor, use ghee instead of oil for cooking the parathas.
5You can add a pinch of turmeric to the egg mixture for a vibrant yellow color.
Recipe Variations
Add Protein
Add Protein
Add crumbled paneer, shredded cooked chicken, or keema to the vegetable filling for a heartier roll.
Spicy Version
Spicy Version
Add finely chopped green chilies to the vegetable filling or use a spicy Schezwan sauce instead of tomato ketchup.
Cheesy Delight
Cheesy Delight
Place a slice of cheese or sprinkle grated mozzarella over the filling before rolling for a gooey, cheesy egg roll.
Healthier Paratha
Healthier Paratha
Make the parathas using only whole wheat flour (atta) instead of a mix with all-purpose flour to increase the fiber content.
Health Benefits
✨
Excellent Source of Protein
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. Each roll provides a significant protein boost.
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Provides Sustained Energy
The carbohydrates from the whole wheat and all-purpose flour in the paratha provide a steady release of energy, keeping you full and active for longer.
✨
Rich in Vitamins and Minerals
The filling of onions and bell peppers contributes essential vitamins like Vitamin C and A, along with antioxidants that help combat free radicals in the body.
Frequently Asked Questions
How many calories are in one Punjabi Egg Roll?
A single Punjabi Egg Roll contains approximately 450-550 calories, depending on the amount of ghee and sauces used. It's a substantial snack or a light meal.
Is Punjabi Egg Roll healthy?
It can be a balanced meal, providing protein from eggs, carbohydrates from the paratha, and vitamins from the vegetables. To make it healthier, use whole wheat flour for the paratha, minimize the amount of ghee, and load up on the vegetable filling.
Can I make the parathas ahead of time?
Yes, you can cook the parathas (without the egg) beforehand and store them in an airtight container. When ready to serve, reheat the paratha on a tawa, add the egg mixture, cook, and assemble the roll.
How do I store leftovers?
It's best to eat egg rolls fresh. However, if you have leftovers, wrap them tightly in foil and refrigerate for up to 24 hours. Reheat on a tawa or in a microwave, but be aware the paratha may lose its crispness.
What other fillings can I use?
You can get creative with fillings! Try sautéed mushrooms, sweet corn, shredded cabbage, carrots, or even leftover cooked vegetables or chicken tikka.
