Egg Kathi Roll Recipe| Kathi Roll Recipe

Making the filling

1. Heat oil in a pan. Add sliced onion and capsicum.
2. Continue to saute over high flame for 2-3 minutes until the veggies are slightly cooked but they still have that crunch left.
3. Then transfer to a plate and set aside.

Preparing the Outer Wrap

1. Take the flour in a mixing bowl. Add salt and oil. Mix it well.
2. Add little by little water and knead a soft, smooth dough. Cover and allow to rest for 15 minutes.
3. Next, give the dough a quick knead and divide it into 4 or required equal parts.
4. Take one portion and make a round ball. Dust a little flour and roll it with a rolling pin to make an even roti. Make sure not to apply too much pressure.
5. Heat a tawa or frying pan. Once the pan is hot enough, place the roti. Reduce the flame to medium and cook until bubbles start to appear. Then flip and cook the other side.
6. Then apply some oil and cook until brown spots start to appear from both sides.
7. Next, remove from the pan and set aside.
8. Beat one egg in a bowl adding a pinch of salt and set aside.
9. Heat oil in the same pan. Pour the egg beaten egg and spread it.
10. Now place the paratha over the egg omelet and slightly press and cook for a minute.
11. Flip the side and cook for 1 minute more. If required add a little bit of oil.
12. Next transfer to a plate until you are finished with the remaining parathas.

Assembling the Kathi Roll

1. Place the parathas. Spread mayonnaise over the parathas.
2. Then spread a layer of tomato ketchup.
3. Place the filling in the center.
4. Sprinkle black pepper powder and chaat masala powder.
5. Now fold from two sides and seal it with a toothpick or use butter paper or aluminum foil. In that case, place the veggies on one side of the paratha. Then wrap the paratha along with the butter paper and neatly tuck it in the bottom to seal it.
6. Serve immediately.