Egg Roll Paratha Recipe - Yummy Traditional

Egg Roll Paratha Recipe

                                                          
egg-roll-paratha-recipe-with-step-by-step-photos


Egg Roll Paratha || Egg Roll || How to make egg roll paratha with step by step photos  


Egg Roll Paratha is a delicious and quite mouth-watering breakfast, brunch, or dinner recipe it is one of the most loved snacks of all group people. delicious milky flaky flatbread covered with egg on one side and filled with a tartar sauce salad. a tiny dollop of ketchup and it's wrapped casually

This wholesome egg roll makes for a great meal and can be given in kid’s tiffin box. to make this egg roll paratha you can use readymade paratha or frozen paratha as well

I have included the recipe to make milky flaky layers paratha as well in this post. you can also check out a detailed post on making BALDAR PARATHA

                         

egg-roll-paratha

There are many ways to make egg roll paratha I often saw some of the people add chopped veggies in the egg mixture and then pour over the half-cooked paratha. this is not a roll rather this is called an egg paratha while I have already shared EGG PARATHA in my previous post. and now I am sharing another version of egg roll paratha. hopefully, you guys love it 

What kind of Paratha you need in Egg Roll Paratha?

It’s a layered paratha prepared with all-purpose flour. You can surely use whole-wheat flour. The taste will obviously change a bit based on that. Fry the paratha in a cast iron pan as it helps in creating a lovely golden crust on the paratha.

                                       

egg-paratha

What the filling goes in Egg Roll Paratha?

Egg Roll Paratha can have different kinds of fillings. The most popular one is a tartar sauce salad of thinly sliced tomato, lettuce, cabbage, and cucumber with some green jalapeno pickles for heat and cilantro for a refreshing flavor. A hint of black pepper and lemon juice to bring it all together! Apart from this filing, you can also find chicken or mutton-filled egg rolls.

 

For more similar recipes:

Chicken malai boti roll paratha


Cheese bread omellete

                           

egg-paratha

To begin this recipe firstly kneading the dough for paratha. For it combine all ingredients in the thaal flour, salt, and butter, Stir to mix up

                       

add-ingredients-in-flour

Begin to knead the dough by adding enough warm milk little by little,knead it to a soft dough but not sticky nor loose

                           

kneading-dough-with-warm-milk

Leave it to rest around 30 minutes cover and keep aside

              

rest-the-dough

Meantime, peel and cut the salad keep aside


                                                   
chop-the-salad

In a bowl add mayonnaise, then add lemon juice, black pepper, and salt, Stir to combine very well. Next, add jalapeno pickles

                              

add-powder-spices-and-jalapeno

And mix up well

                   

mix-the-sauce

Add the chopped salad to the tartar sauce

                         

add-chopped-veggies

Give it to good stir well set aside


                                                 
stir-to-mix-the-salad

Cut the dough into equal portions


divide-the-dough-portions-into-equal

And give a ball shape to each portion 

                               

shape-the-dough-balls

Flour the rolling area, Take one dough ball at one time, and flatten a ball between the palm

                             

flatten-the-dough-ball

Roll the dough ball into a very thin sheet almost transparent, Don’t worry about the shape and make thin strips over the rolled ball with the help of a pizza cutter or sharp knife then apply ghee over the strips

                               

roll-the-dough-ball

And then sprinkle flour, start pleating from one edge to another

                         

start-pleating-the-rolled-dough

Rotate the tug the end neatly

                        

rotate-the-tug

Shape the rest of the dough balls the same way. Cover and let it rest for 5 to 10 minutes before you roll it for the paratha.

                       

make-paratha-ball

Place a cast-iron pan or any heavy bottom skillet at medium heat. While the skillet heats up

                               

heat-the-skillet

Roll the shaped dough into a medium circle evenly.

                   

roll-the-paratha

Remember to roll gently from the center to outward.

                   

roll-gently-center-to-outward

Place the rolled paratha on the medium-hot skillet, Gently press and keep rotating the paratha on the skillet. Cook for 1 minute, drizzle a little oil on top, and flip.

                       

cook-paratha

                    

Cook for one minute while gently pressing. Make sure to press the edges as that part takes more time to cook. Flip and cook for 1 minute.

                         

cook-paratha

Continue flipping and cooking until you see golden brown spots all over.

                      

continue-flipping-and-cooking-paratha

Take it off the skillet and place it on the kitchen tissue

                       

take-it-off-the-plate

Prepare all paratha this way  


                                             
prepared-milky-milky-paratha

                           

Whisk the eggs with red chili powder, salt and black pepper powder

                   

whisk-the-egg-with-red-chilli=powder

Heat the large-size pan or griddle with little oil, Pour the egg mixture 

                          

heat-the-pan-and-fry-egg

And spread around the pan. Next, immediately place the cooked paratha on top of the egg mixture

                 

place-the-paratha-on-egg-mixture

Gently move it around so that the bottom gets covered in the egg.

                   

cook-paratha

Cook for a few seconds and carefully flip it around.

                  

egg-roll-paratha

Prepare the rest of the egg paratha the same way.


                                                 
prepare-the-paratha-this-way


Take one egg paratha and lay the prepared tartar sauce salad in the center of the paratha, Drizzle some tomato ketchup over the salad, Roll the paratha tightly

                        

assemble-egg-paratha

Wrap it with parchment paper, Make sure to seal the bottom

                               

wrap-the-paratha-tightly

Cut into halves the egg roll paratha

                            

cut-into-halves

Transfer the egg roll paratha to the serving plate/tray
                            
transfer-to-the-serving-plate


If you have tried this egg roll paratha recipe then don’t forget to rate the recipe. You can also follow me social media

Facebook, 

Instagram,

Pinterest

Youtube


you-tube


Like Our Videos? Then do fellow and subscribe to us on youtube to get the latest Recipe Video updates.


Delicious and mouth-watering-egg-roll paratha is ready to serve 
with a hot cup of tea 

                            

paratha-ready-to-serve




                                                         

 

Egg roll paratha is a delicious milky flaky flatbread covered with egg on one side and filled with a tartar sauce salad. a tiny dollop of ketchup and it's wrapped casually..

Ingredients for flatbread:

  1. 500g, fine flour
  2. 50g, butter/margarine
  3. 1 tsp, salt
  4. 200ml, warm milk
  5. 1 cup, ghee for frying

For egg:

  1. 6 nos, eggs
  2. ½  tsp, red chili powder
  3. ½ tsp, black pepper powder
  4. Salt to taste
  5. 100ml, olive oil

For the tartar sauce:

  1. 200g, mayonnaise
  2. 1 tbsp, lemon juice
  3. ½ tsp, black pepper powder
  4. 7-9, jalapeno pickle

For salad:

  1. 1 cup, cucumber thin long sliced
  2. 1/s cup, lettuce chopped
  3. 1 large size, tomato seedless thin sliced
  4. 1 cup, cabbage grated

Other ingredients:

  1. Chilli garlic tomato ketchup as required
  2. Butter paper for wrapping
How to make the egg roll?

Preparation of making egg roll paratha:

  1. To begin this recipe firstly knead the dough for paratha
  2. For it combine all ingredients in the thaal flour, salt, and butter
  3. Stir to mix up
  4. Begin to knead the dough by adding enough warm milk little by little
  5. Knead it to a soft dough but not sticky nor loose
  6. Leave it to rest around 30 minutes cover and keep aside
  7. Don’t need smear oil over the dough as the butter has been added already to the flour   
  8. Meantime, peel and cut the salad keep aside 

Instructions:

  1. In a bowl add mayonnaise
  2. Then add lemon juice, black pepper, and salt
  3. Stir to combine very well
  4. Next, add jalapeno pickles and mix up well
  5. Add the chopped salad to the tartar sauce
  6. Give it to good stir well set aside
  7. Cut the dough into equal portions
  8. And give a ball shape to each portion
  9. Flour the rolling area
  10. Take one dough ball at one time and flatten a ball
  11. Roll the dough ball into a very thin sheet almost transparent
  12. Don’t worry about the shape
  13. Make thin strips over the rolled ball with the help of a pizza cutter or sharp knife
  14. Apply ghee over the strips and then sprinkle flour
  15. Start pleating from one edge to another
  16. Rotate the tug the end neatly
  17. Shape the rest of the dough balls the same way. Cover and let it rest for 5 to 10 minutes before you roll it for the paratha.
  18. Place a cast-iron pan or any heavy bottom skillet at medium heat. While the skillet heats up,
  19. Roll the shaped dough into a medium circle evenly.
  20. Remember to roll gently from the center to outward.
  21. Place the rolled paratha on the medium-hot skillet
  22. Gently press and keep rotating the paratha on the skillet. Cook for 1 minute, drizzle a little oil on top, and flip. 
  23. Cook for one minute while gently pressing. Make sure to press the edges as that part takes more time to cook. Flip and cook for 1 minute.
  24. Continue flipping and cooking until you see golden brown spots all over.
  25. Take it off the skillet and place on the kitchen tissue
  26. Prepare all paratha this way
  27. Crack the two eggs in one bowl as two eggs are enough for one medium paratha
  28. Whisk the eggs with red chili powder, salt and black pepper powder 
  29. Heat the large-size pan or griddle with little oil
  30. Nonstick pan is ideal for making egg paratha but you can use an iron skillet or pan
  31. Pour the egg mixture and spread around the pan
  32. Next, immediately place the cooked paratha on top of the egg mixture
  33. Gently move it around so that the bottom gets covered in the egg. Cook for a few seconds and carefully flip it around.
  34. Prepare the rest of the egg paratha the same way.
  35. Take one egg paratha and lay the tartar sauce salad in the center of the paratha
  36. Drizzle some tomato ketchup over the salad
  37. Roll the paratha tightly
  38. Wrap it with parchment paper
  39. Make sure to seal the bottom
  40. Cut into halves the egg roll paratha
  41. Transfer the egg roll paratha to the serving plate/tray
  42. Serve immediately egg roll paratha with a hot cup of tea

*Not be duplicated, rewritten or published without permission- Thank you!

Have you any doubts about this blog kindly let me know
EmoticonEmoticon