Egg Roll Wrap

This recipe is inspired by Indian street food, this makes an excellent breakfast or you can even have these served on a brunch, children’s lunch or which ever way you like. Easy to make, Delicious to eat!

Egg Roll Wrap

Servings: 1
Author: Hirra Pervaiz


  • Egg – 1
  • Paratha – 1
  • Onion – 1/2 (thinly sliced)
  • Green Chili – 1 (thinly sliced)
  • Salt – 1/2 teaspoon
  • Red Chili powder – 1/2 teaspoon
  • Turmeric powder – a pinch
  • Chaat Masala – 1/2 teaspoon
  • Lemon Juice – from 1 lemon
  • Mustard Sauce
  • Tomato Ketchup
  • Oil/Ghee


  • Prepare your paratha (like a normal everyday paratha) and keep aside
  • Prepare your sliced onions and green chilies with some salt, chaat masala and lemon juice.
  • In a seperate bowl, whisk egg, add salt, red chili powder turmeric powder. Mix well.
  • Heat an omelette pan over medium heat, add some oil, pour the whisked egg into the pan and swirl so that it goes till its edges
  • Before the egg starts cooking, put the paratha on top of it, pressing it gently so that it sticks onto it.
  • When the egg is cooked, flip the paratha and cook from the other side for about 1-2 minutes
  • Put the egg paratha on a plate, with egg side facing up. Place the onion mixture in the centre
  • Drizzle some mustard sauce and tomato sauce and roll it to make a wrap.
  • Use butter paper to wrap it so that it stays in place.
  • Serve hot!


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