Egg rolls are a popular street food in India, known for their flaky paratha, fluffy eggs, and tangy fillings. They’re perfect as a snack, a quick lunch, or even a light dinner.

Ingredients

• 2 large eggs

• 2 whole wheat or flour parathas

• 1 small onion thinly sliced

• 1 small tomato thinly sliced (optional)

• ½ small cucumber julienned

• 1 green chili finely chopped (optional)

• 2 tablespoons chopped fresh coriander leaves

• 2 tablespoons ketchup or tomato sauce

• 2 tablespoons green chutney or hot sauce (optional)

• Salt and pepper to taste

• 1 tablespoon oil or butter (for cooking)

Step By Step Guide

Cook The Parathas

Heat a tawa or skillet over medium heat. Cook each paratha until golden and slightly crispy on both sides. Set aside.

Cook The Eggs

In a bowl, beat one egg with a pinch of salt and pepper. Heat ½ tablespoon oil in the skillet. Pour the beaten egg and spread it into a thin layer. Place a paratha over the egg while it's still wet. Press down gently so the egg sticks to the paratha. Cook for another minute, then flip and cook for 30 seconds. Repeat with the second egg and paratha.

Assemble The Roll

Place the eggy side of the paratha facing up. Spread a spoonful of ketchup and chutney. Add a handful of sliced onions, tomatoes, cucumber, and chopped green chili (if using). Sprinkle with coriander leaves.

Roll It Up

Tightly roll the paratha into a wrap, folding in the sides to secure the filling. Wrap one end in foil or parchment paper for easy eating.

Serve & Enjoy

Serve immediately with extra ketchup or chutney for dipping!

Pro Tips

For extra protein, add a few slices of cooked chicken or paneer. Swap the paratha with a tortilla or flatbread if that’s what you have on hand! Customize the fillings with shredded carrots, bell peppers, or cheese for added flavor.