Punjabi Egg Roll
A popular North Indian street food classic! Flaky, layered parathas are coated with a savory egg mixture, pan-fried until golden, and stuffed with a crunchy, tangy mix of onions and peppers. A satisfying and quick meal perfect for any time of day.
For 4 servings
Prepare the Paratha Dough
- In a large mixing bowl, combine the all-purpose flour, atta, 0.5 tsp salt, sugar, and 1 tbsp of vegetable oil. Mix well with your fingertips.
- Gradually add lukewarm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
- Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
Prepare the Vegetable Filling
- While the dough rests, heat 1 tbsp of oil in a pan over medium-high heat.
- Add the sliced onions and green bell pepper. Sauté for 2-3 minutes until they are slightly tender but still retain a good crunch.
- Turn off the heat. Add the chaat masala, red chili powder, and fresh lemon juice. Toss everything together and set aside.
Cook the Parathas with Egg
- In a small bowl, whisk the 4 eggs with 0.25 tsp salt and black pepper powder. Divide this mixture mentally into 4 portions.
- Divide the rested dough into 4 equal balls. Take one ball, dust it with dry flour, and roll it into a thin circle about 7-8 inches in diameter.
- Heat a tawa or flat pan over medium heat. Place the rolled paratha on it and cook for about 30-45 seconds until small bubbles appear.
- Flip the paratha, drizzle about 1 tsp of ghee around it, and cook for another minute until light golden-brown spots appear.
- Flip it again. Reduce the heat to low and pour one portion of the whisked egg mixture over the paratha, spreading it quickly and evenly with a spoon.
- Drizzle another tsp of ghee around the edges. Cook for 1-2 minutes, until the egg is almost set.
- Carefully flip the paratha and cook the egg-side for 30-40 seconds until fully cooked and golden.
- Remove from the tawa and repeat the process for the remaining three parathas.
Assemble and Serve
- Place a cooked paratha on a clean surface with the egg-side facing up.
- Spread 1 tbsp of tomato ketchup and 1 tbsp of green chutney evenly over the egg layer.
- Arrange a quarter of the vegetable filling in a line down the center.
- Tightly roll up the paratha to secure the filling. You can wrap the bottom half in parchment paper or aluminum foil for easy handling.
- Serve the Punjabi egg roll immediately while it's hot and the paratha is crisp.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flaky parathas, use the 'lachha paratha' technique: roll the dough, brush with ghee, sprinkle with flour, pleat it like a fan, coil it, and then roll it out again.
- 2Ensure the tawa is not too hot when you pour the egg, or it will cook too quickly before you can spread it.
- 3Don't overcook the vegetable filling; it should remain crunchy to provide a nice textural contrast.
- 4For a richer flavor, use ghee instead of oil for cooking the parathas.
- 5You can add a pinch of turmeric to the egg mixture for a vibrant yellow color.
Adapt it for your goals.
Add Protein
Add crumbled paneer, shredded cooked chicken, or keema to the vegetable filling for a heartier roll.
Spicy VersionSpicy Version
Add finely chopped green chilies to the vegetable filling or use a spicy Schezwan sauce instead of tomato ketchup.
Cheesy DelightCheesy Delight
Place a slice of cheese or sprinkle grated mozzarella over the filling before rolling for a gooey, cheesy egg roll.
Healthier ParathaHealthier Paratha
Make the parathas using only whole wheat flour (atta) instead of a mix with all-purpose flour to increase the fiber content.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. Each roll provides a significant protein boost.
Provides Sustained Energy
The carbohydrates from the whole wheat and all-purpose flour in the paratha provide a steady release of energy, keeping you full and active for longer.
Rich in Vitamins and Minerals
The filling of onions and bell peppers contributes essential vitamins like Vitamin C and A, along with antioxidants that help combat free radicals in the body.
Frequently asked questions
A single Punjabi Egg Roll contains approximately 450-550 calories, depending on the amount of ghee and sauces used. It's a substantial snack or a light meal.