Egg Paratha Roll Recipe – Onion Cucumber & Chaat Masala Delight

Last Updated on 2 months by Neha Deshmukh

Egg Paratha Roll Recipe – Onion Cucumber & Chaat Masala Delight

Introduction

Oh, parathas! Is there anything more comforting? I remember my grandmother making these for us every Sunday, and the smell alone would bring the whole family running to the kitchen. This Egg Paratha Roll takes that classic comfort to a whole new level. It’s quick, it’s satisfying, and it’s bursting with fresh flavors. Perfect for a speedy breakfast, a light lunch, or even a fun snack! You’ll absolutely love how easy it is to whip up.

Why You’ll Love This Recipe

This isn’t just another paratha recipe. It’s a flavor explosion! The flaky paratha, the savory egg, the cool crunch of the onion and cucumber, and that zingy chaat masala… it all just works. Plus, it’s super customizable – feel free to add your favorite veggies or sauces. It’s a guaranteed crowd-pleaser, and honestly, it’s become a regular in my kitchen.

Ingredients

Here’s what you’ll need to make these delicious Egg Paratha Rolls:

• 2 cups all-purpose flour (about 250g)
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons oil (plus extra for cooking)
• 1 cup warm water (about 240ml)
• 1 red onion, thinly sliced
• 2 small/1 big cucumber, thinly sliced
• 2-3 green chili, finely chopped
• Handful chopped fresh cilantro leaves
• 6 eggs
• 1 tablespoon chaat masala
• 1 tablespoon fresh lemon juice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Warm Water: Seriously, warm water is key for a soft dough. It helps activate the gluten, making the parathas nice and pliable. Not hot, just comfortably warm to the touch.
• Chaat Masala: This is where the magic happens! Chaat masala is a tangy, savory spice blend common in Indian street food. Different regions have slightly different blends, so feel free to experiment with your favorite brand. You can find it at most Indian grocery stores, or online.
• Oil for Paratha: I prefer using a neutral-flavored oil like sunflower or canola for cooking the parathas. But you can also use ghee for a richer, more traditional flavor.
• Fresh Cilantro: Don’t skimp on the cilantro! It adds such a bright, fresh flavor. Make sure it’s vibrant green and smells lovely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the flour, sugar, and salt. Add the oil and slowly pour in the warm water, mixing until a dough forms. Knead for about 5-7 minutes until the dough is soft and smooth. Coat with a little oil, cover, and let it rest for at least 30 minutes. This resting time is important – it allows the gluten to relax, making the parathas easier to roll.
2. Prep the Salad: While the dough rests, thinly slice the onion and cucumber. Toss them together in a bowl with the lemon juice and set aside. This little marinade keeps everything nice and crisp. Chop your green chili and cilantro and keep them separate.
3. Divide and Roll: Divide the dough into 6 equal balls. Roll each ball into a thin sheet, about 6-8 inches in diameter. Now, here’s a little trick my mom taught me: fold the rolled sheet into pleats, then swirl it into a circle. This creates a lovely flaky texture. Let the rolled parathas rest for another 5-10 minutes.
4. Cook the Parathas: Heat a skillet or griddle over medium heat. Add a little oil. Roll each paratha again, making sure it’s thin. Cook on the skillet for about 2-3 minutes per side, until golden brown and flaky.
5. Egg Time!: Whisk the eggs with a pinch of salt. Pour the whisked egg onto the same skillet, and immediately place a cooked paratha on top. Cook until the egg is set, about 1-2 minutes.
6. Assemble and Roll: Now for the fun part! Layer the egg-covered paratha with the onion-cucumber salad, chopped green chili, cilantro, chaat masala, and a drizzle of ketchup (if you like!). Roll it up tightly and serve immediately.

Expert Tips

• Don’t overcrowd the skillet when cooking the parathas. Cook them one at a time for the best results.
• If the dough is too sticky, add a little more flour, one tablespoon at a time.
• If the dough is too dry, add a little more water, one teaspoon at a time.
• For extra flaky parathas, brush a little oil on both sides before rolling.

Variations

• Vegan Adaptation: Swap the eggs for a plant-based egg substitute like Just Egg. It works surprisingly well!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for parathas. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of green chili or omit it altogether.
• Festival Adaptation: These rolls are perfect for a quick and easy breakfast or snack during festivals like Diwali or Holi. My aunt always makes a huge batch for our family gatherings!

Serving Suggestions

These Egg Paratha Rolls are delicious on their own, but you can also serve them with:

• A side of yogurt or raita
• A cup of chai (Indian tea)
• A sprinkle of extra chaat masala

Storage Instructions

These are best enjoyed fresh, but you can store leftover parathas in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave. The assembled rolls don’t store well, as the paratha will get soggy.

FAQs

• What type of flour is best for making parathas? All-purpose flour works great, but you can also use whole wheat flour or a combination of both.
• Can I make the dough ahead of time? If so, how should I store it? Yes! You can make the dough a day in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature before rolling.
• What is Chaat Masala and where can I find it? Chaat masala is a tangy spice blend used in Indian cuisine. You can find it at most Indian grocery stores or online.
• Can I use a different vegetable instead of onion and cucumber? Absolutely! Feel free to experiment with other veggies like shredded carrots, bell peppers, or even spinach.
• How can I prevent the paratha from becoming too oily? Use just enough oil to cook the paratha, and don’t overcrowd the skillet. You can also blot the paratha with a paper towel after cooking.
• Is it possible to cook the egg separately and then assemble the roll? Yes, you can! If you prefer, cook the egg as a thin omelet and then layer it onto the paratha.