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 1-2 minutes 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 2-3 minutes 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 1-2 minutes 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!

• 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.

• 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.