Egg Roll

For the Dough

Maida – 2 cups

Ghee – 1 tbsp

Sugar – 1 tbsp

Salt – to taste

Warm water – approx 1 to 1¼ cups

Oil – 1 tsp (for resting)

For the Paratha

Ghee – 1 tbsp (for layering each roll)

Maida – 1–2 tsp (for dusting)

Oil – 2–3 tbsp (for cooking)

For the Egg

Layer Eggs – 4 (1 per roll)

For the Filling

Onion – 1 large, thinly sliced

Cucumber – 1, thinly sliced

Green chillies – 2–3, finely chopped

Chilli sauce – 2–3 tbsp

Ketchup – 2–3 tbsp

Chaat masala – 1–2 tsp

Prepare the Dough In a bowl, mix maida, ghee, sugar, and salt. Add warm water gradually and knead into a soft dough. Transfer to a surface and knead for 4–5 minutes till smooth and elastic. Apply a little oil, cover, and let it rest for 30 minutes.

Make the Paratha Take a portion of dough and roll it into a thin roti. Apply ghee and sprinkle a little maida. Fold it like a paper fan, roll it into a coil, then flatten and roll again into a paratha. Cook on a hot tawa with oil till lightly crisp on both sides.

Add the Egg Layer Whisk one egg. Place the paratha back on the tawa, spread the egg on top, and cook. Flip so the egg side cooks properly and sticks to the paratha. Remove and keep aside.

Assemble the Roll Place the paratha on a plate. Add sliced onions, cucumber, green chillies. Drizzle chilli sauce and ketchup. Sprinkle chaat masala. Roll it tightly. Serve hot and enjoy this iconic street-style egg roll at home.