Kashmiri Egg Roll
A flavorful twist on the classic street-food wrap. Soft parathas are filled with fluffy scrambled eggs cooked in a fragrant blend of Kashmiri spices like fennel and dried ginger for a uniquely warm and spicy kick.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Preparation (10 minutes)
- b.Finely chop the medium onion, tomato, green chilies, and coriander leaves.
- c.Thinly slice the small onion for garnish and set it aside.
- d.In a medium bowl, crack the 8 eggs, add 1/2 teaspoon of salt, and whisk vigorously until the mixture is light and frothy.
- 2
Step 2
- a.Cook the Kashmiri Masala (8 minutes)
- b.Heat the vegetable oil in a non-stick pan or skillet over medium heat.
- c.Add the finely chopped medium onion and sauté for 2-3 minutes until it becomes soft and translucent.
- d.Stir in the ginger-garlic paste and chopped green chilies. Cook for another minute until the raw aroma disappears.
- e.Add the chopped tomatoes and the remaining 1/2 teaspoon of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and turn pulpy.
- f.Add the dry spice powders: Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Stir continuously for 30-60 seconds until the spices are fragrant and well-combined with the masala.
- 3
Step 3
- a.Scramble the Eggs (4 minutes)
- b.Reduce the heat to medium-low and pour the whisked egg mixture into the pan over the masala.
- c.Allow the eggs to set at the bottom for about 30 seconds without stirring.
- d.Gently push the cooked eggs from the edges toward the center with a spatula, creating soft curds. Continue this process for 2-3 minutes until the eggs are about 90% cooked but still moist and soft.
- e.Turn off the heat. The residual heat will finish cooking the eggs. Stir in the garam masala and freshly chopped coriander leaves.
- 4
Step 4
- a.Assemble the Rolls (8 minutes)
- b.Heat a tawa or flat pan over medium heat. Warm each paratha for about 30-45 seconds per side until it's soft and pliable. You can brush it with a little ghee or oil for extra flavor.
- c.Place a warm paratha on a clean, flat surface.
- d.Spoon a quarter of the Kashmiri egg filling in a line down the center of the paratha.
- e.Top the filling with a generous sprinkle of the thinly sliced raw onions and a squeeze of fresh lemon juice.
- f.Fold the bottom edge of the paratha up over the filling, then tightly roll it from one side to the other to form a compact wrap.
- 5
Step 5
- a.Serve Immediately (1 minute)
- b.Secure the roll with a toothpick or wrap the bottom half in parchment paper or aluminum foil for easy handling.
- c.Serve the Kashmiri Egg Rolls immediately while they are hot and fresh, accompanied by mint chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, ensure your fennel (saunf) and dry ginger (saunth) powders are fresh.
- 2Do not overcook the eggs. They should be soft and slightly moist, as they will continue to cook in the residual heat of the pan.
- 3For a richer taste, cook the parathas with a little ghee instead of oil.
- 4To add a creamy texture, you can spread a thin layer of mint-yogurt chutney or mayonnaise on the paratha before adding the egg filling.
- 5For extra crunch, add some shredded cabbage or thinly sliced bell peppers along with the raw onions.
- 6If you don't have parathas, this filling works wonderfully in whole wheat rotis, chapatis, or even flour tortillas.
Adapt it for your goals.
Add Cheese
Sprinkle a little grated mozzarella or cheddar cheese over the egg filling before rolling for a gooey, cheesy version.
Add VegetablesAdd Vegetables
Sauté finely chopped carrots, bell peppers, or mushrooms with the onions to make the filling more nutritious and hearty.
Paneer & Egg RollPaneer & Egg Roll
Add 1/2 cup of crumbled paneer to the egg mixture while scrambling to boost the protein content and add a different texture.
Healthier VersionHealthier Version
Use whole wheat rotis instead of parathas and reduce the amount of oil used for cooking the masala to lower the overall calorie and fat content.
Why this is on our healthy list.
Excellent Source of Protein
With two eggs per roll, this dish is packed with high-quality protein, which is essential for muscle repair, growth, and keeping you feeling full and satisfied.
Aromatic Digestive Aid
The key Kashmiri spices, fennel powder and dry ginger powder, are traditionally known for their digestive properties, helping to soothe the stomach and improve digestion.
Rich in Anti-Inflammatory Compounds
Spices like turmeric and ginger contain powerful anti-inflammatory compounds like curcumin and gingerol, which can help combat inflammation in the body.
Frequently asked questions
One Kashmiri Egg Roll contains approximately 380-450 calories, depending on the size of the paratha and the amount of oil used.