- Egg (I use one egg to make 2 rolls or 2 parathas )
- Maida ( to make a soft dough using a pinch of salt and water )
- Finely chopped onion, green chillies, capsicum, carrot and cucumber.
- lemon juice( a must!!!)
- Black peeper powder.
- Tomato ketchup.
- Refined oil for frying.
Knead the maida with water and a pinch of salt and cover the dough with a soft wet cloth for an hour. Then add 1 tsp oil from top and knead it again to make it soft. Make balls (3 inches diameter) from the dough. Roll it using dry flour .You can roll them in two ways. If you make egg roll then the roti will be of traditional size ( 6 to 7 inches diameter) .If you make mughlai paratha (Egg paratha ) you have to make it large enough( approximately of 8 inches ) to ensure that the paratha is like a rumali roti (as thin as a paper or hanky!!!) .
Beat the eggs in a large bowl. Add a pinch of salt and a little water. Beat it well for 50 times.
Take all the finely chopped vegetables in a large platter and add salt, lemon juice, black peeper powder and tomato ketchup. Mix them thoroughly.
Heat a tawa. Add 2 tsp oil and 2 tbsp of the beaten egg. Place the paratha over it and press. Turn it upside down and fry till golden brown in colour. Arrange all the egg rolls on a platter and stuff each of them with the veggies. Roll it and serve hot.
If you want to make Mughlai paratha first place the paper thin paratha on the tawa. Then add 2 tbsp beaten egg and 2tsp chopped veggies inside. Fold the paratha in a traingular fashion and fry it with refined oil till golden brown.