Paratha Egg Roll Recipe – Indian Street Food with Chaat Masala

Last Updated on 2 months by Neha Deshmukh

Paratha Egg Roll Recipe – Indian Street Food with Chaat Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, flavorful, and satisfying meals. And let me tell you, this Paratha Egg Roll recipe is it. It’s a total game-changer – a delightful fusion of textures and tastes that brings the vibrant energy of Indian street food right to your kitchen. I first made this when I was craving something comforting and a little bit spicy, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just another egg roll. It’s a warm, flaky paratha embracing a zesty veggie filling and a perfectly cooked egg. It’s unbelievably easy to make, ready in under 20 minutes, and totally customizable to your spice preference. Plus, it’s a fantastic way to use up leftover veggies! Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to whip up these delicious rolls:

• 4 Kawan Parathas
• 4 eggs
• 2 tablespoons milk
• 0.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon ground turmeric
• 1 small red onion, thinly sliced (about 100g)
• 2 green chilies, finely chopped (adjust to your spice level!)
• 1 small Persian cucumber, thinly sliced (about 100g)
• 0.5 red pepper, thinly sliced (about 75g)
• 0.5 lime
• 0.25 cup cilantro, chopped
• 1 teaspoon chaat masala
• Ketchup, for drizzling

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Kawan Parathas: These are a lifesaver for a quick meal. They’re readily available in many Indian grocery stores, and come frozen for convenience.
• Chaat Masala: This is the magic ingredient. It’s a tangy, savory spice blend that adds so much flavor. You can find it at most Indian grocery stores or online.
• Turmeric: Beyond its beautiful color, turmeric has amazing health benefits! It’s a staple in Indian cooking for a reason.
• Green Chilies: Don’t be shy, but be mindful! Start with one chili if you’re sensitive to spice, and add more to taste. I usually use two for a nice kick.

Kawan Parathas: Exploring Regional Variations

Kawan parathas are a popular choice for their convenience, but did you know parathas themselves have tons of regional variations? From the flaky layers of a Punjabi paratha to the stuffed versions found across North India, there’s a whole world to explore! Feel free to experiment with different types of parathas if you can find them.

Chaat Masala: The Heart of Indian Street Food Flavor

Chaat masala is truly the soul of Indian street food. It’s a blend of dried mango powder, amchur, cumin, coriander, ginger, salt, black pepper, asafoetida, and chili powder. The balance of sweet, sour, salty, and spicy is what makes it so addictive!

The Role of Green Chilies: Adjusting the Spice Level

Green chilies bring the heat! Serrano, jalapeño, or even Thai green chilies can be used. Remember to remove the seeds for a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the veggie mixture. In a bowl, combine the sliced onions, cucumbers, red pepper, and green chilies. Squeeze the juice of half a lime over the veggies and sprinkle with chaat masala. Give it a good mix and set aside.
2. Now, for the egg. Crack an egg into a separate bowl. Add the milk, salt, black pepper, and turmeric. Whisk it all together until it’s nice and combined.
3. Heat a few drops of oil in a non-stick pan over low heat. Pour in the egg mixture, spreading it evenly across the pan.
4. Once the egg is mostly set, gently place a cooked paratha on top. Cook for 2-3 minutes, then carefully flip the whole thing over to cook the egg side.
5. Place a generous spoonful of the veggie mixture in the center of the paratha. Sprinkle with chopped cilantro and a little extra chaat masala. Drizzle with ketchup – trust me on this one!
6. Now, carefully roll the paratha tightly around the filling. If you want to keep it neatly shaped, you can wrap it in parchment paper. Repeat with the remaining ingredients and serve warm.

Expert Tips

• Don’t overcrowd the pan: Cook one paratha and egg at a time for best results.
• Low and slow: Cooking the egg over low heat ensures it cooks through without burning.
• Warm parathas are key: Make sure your parathas are nicely warmed up before assembling the rolls.

Variations

• Vegan Paratha Egg Roll: Skip the egg! Use a chickpea flour (besan) batter seasoned with turmeric, chili powder, and salt instead. Cook it like a thin pancake and proceed with the recipe. My friend Priya swears by this version!
• Gluten-Free Paratha Egg Roll (Using Gluten-Free Parathas): Simply use gluten-free parathas. There are some great options available now.
• Spice Level Adjustments: Add more or fewer green chilies, or a pinch of cayenne pepper, to adjust the heat.
• Festival Adaptations (Navratri/Breakfast Options): During Navratri, you can skip the onion and garlic for a satvik version. This also makes a fantastic and filling breakfast!

Serving Suggestions

These rolls are perfect on their own, but they also pair well with a side of mint chutney or a simple yogurt dip. A cup of masala chai is the perfect accompaniment!

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheating will soften the paratha, but it will still be tasty!

FAQs

What is the best way to reheat Paratha Egg Rolls?

I recommend reheating them in a skillet over medium heat for a few minutes, flipping occasionally, to crisp up the paratha again. You can also use an air fryer!

Can I make the vegetable filling ahead of time?

Absolutely! You can prepare the veggie mixture a few hours in advance and store it in the refrigerator. Just give it a quick stir before using.

What can I substitute for Kawan Parathas if they aren’t available?

You can use any type of paratha, or even a tortilla in a pinch! It won’t be quite the same, but it will still be delicious.

How can I adjust the spice level of this recipe?

Reduce the amount of green chilies, or remove the seeds before chopping. You can also add a pinch of sugar to balance the heat.

Is chaat masala essential for this recipe, or can I use something else?

Chaat masala really makes this recipe special, but if you can’t find it, you can try a blend of cumin powder, coriander powder, amchur (dried mango powder), and a pinch of chili powder. It won’t be exactly the same, but it will still add a nice flavor.

Enjoy! Let me know in the comments if you try this recipe and what you think. Happy cooking!