Makes: 4 rolls
- Whole wheat flour to roll 4 parathas (you can also use all-purpose flour)
- Eggs – 4
- Onion – 1, thinly sliced
- Green bell pepper – 1, julienned
- Cabbage – 1 cup, shredded
- Green chillies – 2, finely chopped (optional)
- Lemon juice -1, freshly squeezed
- Chat masala – a pinch
- Salt – to taste
- Tomato ketchup (optional)
- Mustard sauce (optional)
- Roll out the dough and make 4 parathas using a little oil.
- Combine the sliced onions, peppers, green chillies, cabbage along with salt, chat masala and lemon juice for the stuffing.
- Beat one egg with salt and pepper in a small bowl and whisk well.
- Heat an omelette skillet or a flat frying pan, add a teaspoon of oil; pour in the whisked egg into the pan. Swirl it around so it spreads to the entire skillet surface.
- Before the egg starts cooking, place the paratha on the egg and press it gently. Flip the paratha when the egg is done and cook for a few seconds.
- Remove the egg paratha from the skillet and place it on a board with the egg side facing up. Place a portion of the onion mixture in the center.
- Drizzle some tomato and mustard sauce and make a roll. Wrap up the roll into lunch paper or butter paper to hold it together. Repeat the same procedure for the remaining eggs, parathas and onion mixture.
- Serve hot the egg rolls / wrap as a quick dinner or even pack it for picnics and outings.
- Eggs provide many important nutrients such as vitamin A, vitamin D, vitamin E, folate, iron, zinc and high-quality protein. Eggs help in building antibodies and are good for skin, teeth, bones and eyes.