| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 cup whole wheat flour
- 1 tsp olive oil
- 3 Whole Eggs
- 2 green chillies finely chopped
- 1 onion finely chopped
- 2 tbsp Coriander finely chopped
- 1 onion thinly sliced
- 1 Capsicum thinly sliced
- 1 Carrot thinly sliced
- 4 tbsp tomato chilli sauce
- 4 tbsp Mustard Sauce
- salt to taste
Ingredients
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Instructions
- Mix flour, salt and just enough water and knead into a smooth dough. Add the olive oil to the ready dough and knead again for a few more minutes. Divide the dough into 4 portions.
- In a bowl, whisk the eggs and add finely chopped onions, green chillies and salt. Mix everything well. In another bowl, combine the sliced onions, capsicum, carrots and set aside. Dust the portions of dough with flour and roll into large parathas.
- Heat a skillet with some olive oil and place the paratha on it. While the paratha cooks, pour some of the egg mixture and cook on both sides until the egg is cooked.
- Remove the egg paratha on a chopping board. Place filling mixture in the middle and drizzle some tomato chilli sauce and mustard sauce. Roll it up and cut into 2 pieces.
- Serve immediately with ketchup for lunch/dinner or pack it up for kid's tiffin.
Recipe Notes
Recipe Tip
If you’re preparing egg rolls ahead of serving time, wrap them up into aluminium foil.
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Frequently Asked Questions
Can I reheat the rolled eggs?
Yes. Brush some oil on a skillet and place your rolled egg on it. Heat it for about a few seconds and flip on the other side and continue heating.
What is the best alternative for parathas?
If you do not prefer parathas, you can skip the paratha-making process and use store-bought tortillas instead.