Producer: Priyanka Das Editor: Sujata Singh
1½ cup All-purpose flour, 1 teaspoon sugar, ½ teaspoon salt, 1 tablespoon oil, 100-110 ml warm water
3 Eggs, 1 large red onion, thin sliced, 1 medium cucumber (julienne cut), 2-3 green chillies (thin sliced), 1 lemon, 3 tablespoons tomato ketchup, 1 ½ teaspoons chaat masala, 1 teaspoon black salt, pinch of salt, oil for cooking
Take the flour and add in the salt, sugar and oil into it; add the warm water in small portions slowly into the mixture and mix it nicely to make a soft dough.
In another bowl cut the onions, add lemon juice to it. Add cut cucumber and green chili to it. Cut the dough into portions.
Start from the edge of the thin paratha to make small pleats by folding repeatedly. Then swirl the long thick folded paratha to a round disk like pinwheel pizza and cover and rest for 15 mins.
Start from the edge of the thin paratha to make small pleats by folding repeatedly. Then swirl the long thick folded paratha to a round disk like pinwheel pizza and cover and rest for 15 mins.
In a bowl, break an egg and add a pinch of salt into it. Whisk the mixture nicely and pour it over the paratha. Spread the mixture with a spoon.
Transfer the paratha on a flat surface facing the egg side on the top. Add sliced onion, cucumber and green chilies for the filling of the egg roll.
Squeeze lemon juice over the salad, tomato ketchup, chaat masala and a pinch of black salt over the salad. Roll the egg paratha carefully but tightly.