Egg Roll

Spring is here and the weather is amazing! I don’t feel like cooking anything these days, I mean nothing special for the blog. I still am cooking everyday comfort food, but nothing blog worthy. All I have been doing the past few days is enjoying the beautiful weather. And also, I recently came across few bloggers who are posting a picture a day on their blogs and that inspired me to join them. I am starting it late but thought I would do it as long as I can. So do check out my photo blog.

Last year we were in London for the 20/20 world cup cricket. I went to most of the matches that were in Lords. There was an Indian food stall in the stadium and the food was pretty decent. One of the items on their menu was Egg Rolls. I am not a big fan of eggs and roties, and never tried their egg roll until the final day or the final match.  That day,  U’s cousin got me the egg roll and it was the best roll I had ever tasted. Actually, it was my first egg roll ever!  I remember mom giving me an omelet wrapped in a roti in my lunch box,  but this was different.  This was an omelet wrapped in a roti and  it also had some lettuce, onions, green chilies, sweat & sour chutney and ketchup in it. Ever since I got back from UK, I wanted to make it at home and never made it until yesterday! Few days ago, I saw Siri’s Roti on an Egg, Sandeepa’s kolkata egg roll and bookmarked both their recipes.   I followed Sandeepa’s recipe as her recipe was close to the roll I had in London.

Source: Sandeepa
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 1

Print Recipe

• 1 Malaysian Paratha
• 1 Egg
• 1 tbsp Milk
• Salt to taste
• Some Lettuce
• Few Onion Slices
• Green Chutney
• Tamarind or Sweat & Sour Chutney
• Sriracha Hot Sauce

• Heat the paratha as per the instructions on the cover.
• Beat milk, salt and egg together.
• Heat a little oil in a pan and pour the egg mixture in it. Spread the egg around. Let it cook for a few seconds.
• Place the paratha on the omelet, on the uncooked side of the omelet.


• Once the omelet turns light brown, flip the omelet along with the paratha.
• Cook for a few seconds to 1 minute.
• Remove from the pan, place lettuce, onion, green chilies, green chutney, tamarind chutney and on the omelet side of the wrap. Roll the wrap and dig in!

• I used Malaysian paratha, as Sandeepa did. But can use tortilla or a roti. I have not made the roll with tortilla or roti, but don’t see why one can’t use it.

This goes to Nupur’s Blog Bite: Copycat Edition and Divya’s Global Kadai: Indian Flavored Burritos & Wraps.  Global Kadai is an event started by Cilantro.