1:57 Minutes
Recipes
4 Servings
Laccha Paratha Egg Roll is a delicious street-style snack made with flaky layered paratha, a soft egg omelette, and a tangy vegetable filling. Prepared using King’s Sunflower Oil, this roll turns out light, flavourful, and perfect for a quick meal or evening snack.
This recipe combines crispy, flaky paratha layers with a soft, spiced omelette and crunchy vegetables. King’s Sunflower Oil enhances the texture by keeping the paratha crisp yet light, making the roll perfectly balanced in taste and texture.
The egg roll has a savoury, slightly spicy, and tangy flavour with crispy and soft textures in every bite. The omelette is cooked on a pan while the paratha provides a flaky base, making it a quick and satisfying dish.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Thinly slice onion, carrot, and cucumber into fine strips for a crunchy texture.
Transfer the vegetables to a mixing bowl and add chopped green chillies.
Sprinkle a pinch of salt to enhance the natural flavours of the vegetables.
Add about 1 tablespoon of vinegar to give a slight tangy taste.
Toss everything well and let it sit for a few minutes to marinate lightly.
Crack 2 eggs into a bowl and whisk until smooth and slightly frothy.
Add salt, black pepper powder, red chilli powder, and chopped green chilli.
Mix well so the spices are evenly incorporated into the eggs.
Heat King’s Sunflower Oil in a flat pan on medium flame.
Pour the egg mixture and spread it evenly to form a thin omelette.
Cook until set and lightly golden, then remove and keep aside.
Use a pre-made or freshly prepared laccha paratha with visible flaky layers.
Heat a pan and lightly cook the paratha with a little King’s Sunflower Oil.
Cook on both sides until it becomes slightly crisp and golden.
Press gently while cooking to enhance the flaky texture.
Keep the paratha warm and ready for assembling the roll.
Place the cooked omelette on top of the prepared laccha paratha.
Spread a layer of ketchup evenly over the omelette.
Add green chutney for extra flavour and freshness.
Place the marinated vegetable mixture in the center.
Sprinkle a little extra black pepper powder if desired for added spice.
Carefully fold one side of the paratha over the filling.
Roll tightly to form a wrap, ensuring the filling stays inside.
Wrap partially in paper or foil for easy handling if needed.
Serve immediately while hot for the best taste and texture.
Enjoy as a quick snack, lunch, or street-style meal.
King’s Sunflower Oil is ideal for shallow frying and cooking parathas due to its light texture and ability to enhance crispiness without making the dish heavy.
King’s Sunflower Oil provides a neutral taste and light finish, while butter or ghee adds richness and other oils may overpower the subtle flavours of the egg roll.
Use a flaky paratha, a well-seasoned omelette, and tangy vegetable filling to recreate authentic street-style flavour.
King’s Sunflower Oil is a great option as it helps achieve a crispy paratha and light texture.
Yes, you can skip the egg and use paneer or vegetable stuffing for a vegetarian version.
Use a crisp paratha and avoid adding too much sauce or watery filling to maintain texture.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
