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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.
For 4 servings
Prepare the Paratha Dough
Prepare the Vegetable Filling
Cook the Parathas with Egg
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 485.49 calories per serving with 14.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack or brunch.
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Assemble and Serve
Add crumbled paneer, shredded cooked chicken, or keema to the vegetable filling for a heartier roll.
Add finely chopped green chilies to the vegetable filling or use a spicy Schezwan sauce instead of tomato ketchup.
Place a slice of cheese or sprinkle grated mozzarella over the filling before rolling for a gooey, cheesy egg roll.
Make the parathas using only whole wheat flour (atta) instead of a mix with all-purpose flour to increase the fiber content.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. Each roll provides a significant protein boost.
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.
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.
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.
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.
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.
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.
You can get creative with fillings! Try sautéed mushrooms, sweet corn, shredded cabbage, carrots, or even leftover cooked vegetables or chicken tikka.
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