Kathi Roll Egg

🔥 Prep

• Measure 120 g wheat flour into a mixing bowl.
• Add 0.5 tsp salt to the flour.
• Measure 2 tbsp oil; reserve 1 tbsp for the dough and 1 tbsp for cooking.
• Crack 2 eggs into a bowl and whisk lightly.
• Peel and finely chop 0.5 pc onion.
• Wash, slit, and finely chop 1 pc green chilli (adjust to taste).
• Measure 0.25 tsp chaat masala and keep aside.

🔥 Cook

• 1. To the flour‑salt mixture, add 1 tbsp oil and gradually add water (as needed) to form a soft, pliable dough; knead for 2 minutes until smooth. Cover and rest for 10 minutes.
• 2. Divide the dough into 2 equal balls; on a lightly floured surface, roll each ball into a thin circle (~8‑inch diameter) for the paratha.
• 3. Heat a tawa or skillet over medium heat and add a few drops of oil; place the rolled paratha and cook for about 1 minute until small bubbles appear, then flip.
• 4. Brush the top side with ½ tsp oil, cook for another 30 seconds, then flip again and brush the other side with ½ tsp oil; cook until golden brown spots appear, about 1‑2 minutes per side. Remove and keep warm.
• 5. In the same skillet over medium heat, add the remaining 1 tbsp oil; add the chopped onion and green chilli, sauté for 1‑2 minutes until translucent.
• 6. Pour the whisked eggs into the skillet, sprinkle the 0.25 tsp chaat masala and a pinch of salt (if needed), scramble gently, cooking for 2‑3 minutes until the eggs are just set but still moist.
• 7. To assemble, place a cooked paratha on a flat surface, spread a line of the egg‑onion mixture down the center, add a drizzle of tangy sauce (e.g., tomato ketchup and green chutney) if desired, then roll tightly, folding the sides in.
• 8. Serve the roll immediately while warm.

🔥 Serve

• Serve the Kathi Roll Egg hot, wrapped in parchment paper or foil for easy handling.
• Accompany with lemon wedges and extra chaat masala for sprinkling.
• Pair with a side of mint‑coriander chutney or plain yogurt to balance the spice.