Punjabi Egg Roll
Flaky parathas wrapped around spiced eggs, onions, and a bright chutney-style finish make this Punjabi street food favorite hearty, messy, and deeply satisfying. It works well as a snack, quick lunch, or casual dinner.
For 4 servings
- knead · ~7 min
Knead the dough.
1.Add whole wheat flour and 0.25 tsp salt to a bowl.2.Mix in 1 tbsp oil, then add water little by little.3.Knead into a soft, smooth dough for 4 to 5 minutes.4.Cover and keep it aside while you prepare the filling.TIPA softer dough gives a more flexible roll that wraps without cracking. - prep · ~3 min
Prepare the onion filling.
1.Combine sliced onion, green chili, cilantro, lemon juice, black pepper, red chili powder, and 0.5 tsp chaat masala in a bowl.2.Toss well and keep the mixture ready for assembling. - prep · ~5 min
Divide the dough and roll the parathas.
1.Divide the dough into 4 equal portions.2.Roll each portion into a thin round paratha. - fry · ~4 min
Cook the first side of each paratha.
1.Heat a tawa over medium heat.2.Place one rolled paratha on the hot tawa and cook until light bubbles appear, about 30 to 40 seconds.3.Flip and drizzle a little of the oil around the edges.TIPKeep the heat medium so the paratha cooks through without turning hard. - mix · ~2 min
Beat the eggs.
1.Crack the eggs into a bowl.2.Add the remaining 0.25 tsp salt and beat until smooth. - fry · ~8 min
Set the egg onto the parathas.
1.Pour about one beaten egg onto the tawa.2.Place the half-cooked paratha directly over the egg so it sticks to the surface.3.Cook for 1 minute, then flip and cook until the egg is set and the paratha is golden.4.Repeat with the remaining eggs and parathas.TIPPress gently with a spatula after flipping so the egg bonds neatly to the paratha. - assemble · ~5 min
Assemble the rolls.
1.Place each egg paratha on a board with the egg side facing in.2.Spread 1 tsp tomato ketchup and 1 tsp green chutney over each paratha.3.Add a portion of the onion filling down the center.4.Sprinkle the remaining 0.5 tsp chaat masala over the filling.5.Roll tightly and wrap the bottom with paper if serving street-style. - serve
Serve the Punjabi Egg Roll hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the dough rest at least 15 minutes so the parathas roll thin and stay flexible.
- 2Slice the onion very thinly; thick slices make the roll bulky and harder to wrap.
- 3Don't overcook the first side of the paratha before adding egg, or the egg won't adhere well.
- 4Pour the beaten egg onto the tawa and lay the paratha on it immediately before the egg starts setting.
- 5Keep the tawa at medium heat so the paratha turns golden while the egg cooks through without scorching.
- 6Assemble just before serving to keep the onion filling crisp and the paratha from going soggy.
- 7If packing, wrap only the bottom half in paper so steam can escape and the roll stays less soggy.
Adapt it for your goals.
Spicier
Add extra green chili and a little more red chili powder to the onion filling for a sharper, street-stall style heat.
double eggDouble-egg
Use more beaten egg per paratha for a thicker, richer coating and a more filling lunch-style roll.
paneer additionPaneer-addition
Add crumbled or thin paneer strips with the onion mix for a heartier roll with extra body and mild creaminess.
mint forwardMint-forward
Use a more herbaceous green chutney with extra mint for a brighter, fresher contrast to the egg and paratha.
Why this is on our healthy list.
Protein From Eggs
The eggs add satisfying protein that makes this roll more filling than a plain paratha wrap.
Whole Wheat Base
Using whole wheat flour for the paratha provides more fiber and grain goodness than refined-flour flatbreads.
Fresh Herb and Onion Filling
Onion, cilantro, green chili, and lemon juice bring freshness and plant compounds that lighten the rich egg-paratha combination.
Frequently asked questions
Usually the paratha was cooked too much before adding the egg, or the egg was allowed to set on the tawa first. Lay the half-cooked paratha onto the egg immediately.
