Origin: India

Ingredients:

1. Flour – 1 cup
2. Eggs – 3 medium
3. Onion – 1 medium
4. Cucumber – 1 medium
5. Green Chillies – 2 large
6. Lemon – 1 small
7. Oil – 2 tablespoon
8. Salt – 1 teaspoon
9. Black Pepper – 1/4 teaspoon
10. Tomato Ketchup – 6 teaspoon

Recipe:

1. Prepare a soft dough from the flour mixing in water and a bit of oil.
2. Divide the dough in equal parts and roll out a paratha about eight inches in diameter.
3. Add oil to a frying pan and give the parathas a light toast.
4. Whisk an egg with salt and pepper and pour it in a frying pan brushed with oil.
5. While one side of the egg cooks, place a paratha on top of the egg and press it down gently.
6. Once the egg is cooked, flip the paratha and remove from heat after ten seconds.
7. Chop cucumber, onions and chillies and place in a line on the egg layered paratha.
8. Squeeze over some lemon juice and top with salt, fresh pepper and ketchup.
9. Roll up the paratha and cover one half of the roll with a clean sheet of paper.
10. Serve warm with more ketchup or all by itself.

Extras:

1. The paratha base can be of regular or lachha type.
2. Flavor up the egg mix with paprika or other spice of choice.
3. Use a mix of butter or ghee with oil to enhance the taste of the rolls.
4. Mix the vegetables with ketchup before lining to avoid leakage of ketchup from below.