Name: Egg Paratha Roll – Quick & Easy Snack
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 2 Rolls
Cuisine: Indian
Ingredients: 2 Eggs; 1 tbsp Green Chili (chopped); 2 tbsp Onion (chopped); to taste Salt; 1 Frozen Paratha; 1 tbsp Oil; 2 tbsp Mayonnaise; 2 tbsp Ketchup; 1/4 cup Cabbage (shredded); 1/4 cup Carrot (shredded)

Ready in

15 mins

Cuisine

Indian · South Asian

Prep Time

7 min

Cook Time

8 min

Serving

2 Rolls

Calories / Serving

~400 kcal

Recipe by Snacks Break on YouTube

Recipe Summary

This recipe demonstrates how to make a delicious and quick Egg Paratha Roll, perfect for breakfast or a snack. It involves cooking a frozen paratha with a spiced egg omelet, then filling it with fresh vegetables and sauces before rolling it up.

Adjust servings

Tap an ingredient to mark it ready0 of 10 ready

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

Tools You'll Need

Pan
Bowl
Whisk
Spatula
Cutting board

⚠ Contains Allergens

glutendairyeggs

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. Whisk 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 whisked 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.

Recipe 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.

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