Snacks 🤖 AI Generated

Egg Paratha Roll | Crispy Pakistani Flatbread

Flaky, hand-rolled Pakistani paratha wraps spiced scrambled eggs and tangy mint chutney in every bite. Our Fat Switch cuts 230 calories (40%) by swapping ghee for yogurt-oil blend and using egg whites, while keeping the legendary crispness and authentic flavor intact.

25m

Prep Time

25m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 2 cups all-purpose flour
✓ 0.5 teaspoon salt
✓ 0.25 teaspoon carom seeds (ajwain)
✓ 0.75 cup warm water (approximately)
✓ 2 tablespoons Greek yogurt (non-fat)
✓ 1 tablespoon vegetable oil (plus 0.5 tsp for cooking spray)
✓ Pinch of black salt (kala namak) for dusting
✓ 3 large eggs (whole) + 2 egg whites
✓ 0.5 medium onion (finely diced)
✓ 1 green chili (minced)
✓ 0.25 cup fresh cilantro (chopped)
✓ 0.5 teaspoon cumin powder
✓ 0.25 teaspoon turmeric
✓ 0.5 teaspoon Kashmiri chili powder
✓ Mint chutney (0.5 cup prepared or 0.25 cup fresh mint blended with 2 tbsp yogurt, 1 tsp lemon juice)

👨‍🍳 Instructions

1. Prepare the Dough: In a large mixing bowl, combine 2 cups flour, 0.5 tsp salt, and 0.25 tsp carom seeds. Create a well in the center and add 0.75 cup warm water gradually, kneading until a soft dough forms. Add the Greek yogurt and 1 tbsp oil, continue kneading for 5–7 minutes until smooth and elastic. Cover with a damp cloth and rest for 15 minutes.

2. Prepare the Egg Filling: Whisk together 3 whole eggs and 2 egg whites in a bowl. Heat 0.5 tsp oil in a non-stick pan over medium heat. Add diced onion and minced green chili, sauté for 1 minute until fragrant. Pour in the egg mixture and scramble gently until 70% cooked (still slightly soft). Add cumin powder, turmeric, and Kashmiri chili powder. Fold in cilantro and remove from heat while still slightly moist. Season with salt and black salt to taste.

3. Divide and Shape Dough: Divide the rested dough into 2 equal portions. Roll each into a ball, then flatten between your palms into a 4-inch disk on a lightly oiled work surface.

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4. Create Flaky Layers: Spread 1 tbsp of the yogurt-oil blend (1 tbsp Greek yogurt mixed with 0.5 tbsp oil) thinly over the flattened dough disk using your fingertips. Fold the disk in half, then fold in half again to create a triangle. Gently stretch and flatten again into a 5-inch triangle, keeping the layers intact. Repeat with the second portion.

5. Cook the Paratha: Heat a cast-iron skillet or griddle (tawa) over medium-high heat. Place one layered paratha on the hot skillet and cook for 1–2 minutes until light golden spots appear. Spray lightly with 0.25 tsp oil, flip, and cook the other side for another 1–2 minutes until crispy and flecked with brown. Press gently with a spatula to encourage flaking. Repeat with the second paratha.

6. Fill the Paratha Roll: Transfer the hot paratha to a cutting board. Spoon half the warm scrambled egg filling along one edge of each paratha, leaving a 1-inch border. Drizzle 0.25 cup mint chutney over the filling.

7. Roll and Serve: Fold the paratha in half over the filling to create a half-moon or roll it tightly like a burrito, tucking in the sides as you go. Serve immediately while warm, optionally wrapped in parchment paper for easy handling.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#Pakistani egg paratha recipe#low-calorie flatbread#healthy breakfast wraps

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