Egg Paratha Roll – Quick & Easy Snack
All Ingredients - Main Ingredients
- Eggs 2
- Green Chili (chopped) 1 tbsp
- Onion (chopped) 2 tbsp
- Salt to taste
- Frozen Paratha 1
- Oil 1 tbsp
All Ingredients - For Filling
- Mayonnaise 2 tbsp
- Ketchup 2 tbsp
- Cabbage (shredded) 1/4 cup
- Carrot (shredded) 1/4 cup
Don't have an ingredient? Try these swaps
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Mayonnaise?
- Plain Greek yogurt (1:1)
- Mashed avocado (1:1) — Best in dressings, sandwiches.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Egg Mixture
Crack 2 eggs into a bowl. Add 1 tablespoon of chopped green chili, 2 tablespoons of chopped onion, and salt to taste. the mixture well until all ingredients are combined and the eggs are frothy.
Step 2: Cook the Frozen Paratha
Place a frozen paratha on a hot pan. Cook for about on each side, pressing gently with a spatula, until it turns golden brown and slightly crispy. Remove the cooked paratha from the pan and set aside.
Step 3: Cook the Egg Omelet with Paratha
Add 1 tablespoon of oil to the same pan. Pour the egg mixture into the pan, spreading it evenly to form a thin omelet. Immediately place the cooked paratha on top of the wet egg mixture, pressing gently to ensure it adheres. Cook for about until the egg is set and golden brown.
Step 4: Flip and Finish Cooking
Carefully flip the paratha so the egg side is now facing up. Cook for another until the egg is fully cooked and slightly browned. Remove the egg paratha from the pan and place it on a clean cutting board.
Step 5: Assemble the Egg Paratha Roll
Spread 2 tablespoons of mayonnaise evenly over the egg side of the paratha. Drizzle 2 tablespoons of ketchup on top of the mayonnaise. Arrange 1/4 cup of shredded cabbage and 1/4 cup of shredded carrot over the sauces. Carefully roll the paratha tightly from one end to the other to form a roll.
Step 6: Serve
Cut the egg paratha roll in half or into smaller pieces if desired. Serve immediately with extra ketchup or mayonnaise on the side. Enjoy your homemade Egg Paratha Roll!
Pro Tips
• Adjust the amount of green chili and onion according to your preference for spice and flavor.
• Ensure the pan is hot before placing the paratha to get a crispy texture.
• Don't overcook the egg; it should be set but still slightly soft to roll easily.
Variations
• Add cooked chicken or paneer for a non-vegetarian or protein-rich option.
• Experiment with different sauces like mint chutney or spicy chili sauce.
• Include other vegetables like bell peppers or corn for added crunch and nutrition.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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