Egg roll

25-30 minutes
Prep: 10-15 minutes | Cook: 15 minutes | Servings: 2

Ingredients

For Dough

1 cup Refined flour

1 heaped tsp Powdered sugar

¼ tsp Salt

1 tsp Ghee

Water as required

1 tsp Oil

 

 

For Fresh Salad

2 medium size Onion, slice

2 fresh Green chilli, chopped

Salt to taste

1 tsp Lemon juice

1 small Carrot, julienned

½ Capsicum,  julienned

2 tsp Vinegar  beetroot juice

 

 

For Sauce

⅓ cup Tomato ketchup

2 tbsp Red chilli sauce

1 tsp Chaat masala

½ tsp Black pepper powder

1 heaped tsp Powdered sugar

 

For Egg

2 whole Egg

A pinch of salt

¼ tsp Green chilli sauce

 

Process

For Dough

  • In a large bowl, add refined flour, powdered sugar, salt, and ghee.
  • Add water as required and knead a soft dough.
  • Now, apply little oil and cover it with a muslin cloth and rest for 15-20 minutes.

 

For Fresh Salad

  • In a mixing bowl, add sliced onion, green chilli, salt to taste.
  • Add lemon juice, carrot, capsicum, vinegar and beetroot juice.
  • Now, mix everything well and keep it aside for future use.

 

For Sauce

  • In a bowl, add tomato ketchup, red chilli sauce, chaat masala, black pepper powder.
  • Add powdered sugar and mix it well.
  • Keep it aside for future use.

 

 

For Layered Paratha

  • Divide the well-rested dough into 3 portions and shape each portion into a small dough ball.
  • Roll the dough into a very thin sheet, almost transparent.
  • Starting from one edge, make small pleats by folding the rolled dough. Then, swirl the pleat to form a circle like a swiss roll . Make sure to tug in the end neatly.
  • Shape the rest of the dough balls the same way. Cover and let it rest for 5 to 10 minutes before you roll it for the paratha.
  • Place a cast iron pan or any heavy bottom skillet at medium heat.
  • Roll the shaped dough into a thin circle evenly. Roll gently from the center to outward.
  • Drizzle a little oil to medium hot skillet and place the rolled paratha.
  • Gently press and keep rotating the paratha on the skillet. Cook for 1 minute, drizzle a little oil on top and flip.
  • Cook for one minute while gently pressing. Make sure to press the edges as that part takes more time to cook. Flip and cook for a  Continue flipping and cooking until you see golden brown spots all over. Take it off the skillet
  • Whisk one egg in a bowl with a tiny pinch of salt and green chili sauce. Drizzle little oil on the skillet, pour the egg and immediately place the cooked paratha on top of the egg. Gently move it around so that the bottom gets covered in the egg. Cook for a few seconds and carefully flip it around.
  • Layered the onion fresh salad in the center of the paratha.
  • Add prepared sauce and roll the paratha tightly.
  • Wrap it with parchment paper. Make sure to seal the bottom.
  • Serve immediately.

 

 

 

 

 

 

 

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