Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
4 Parathas
4 Eggs
4 Tbsp. Oil
8 Tbsp. Pepperwicks Hot Garlic Dip
1 Carrot, shredded
½ Cabbage, shredded
1 Onion, sliced
1 Cucumber, de-seeded and thinly sliced
2 tbsp. Lime juice
Salt, to taste
- In a bowl, add in carrot, cabbage, onion and cucumber along with lime juice. Mix and set aside for pickling.
- Drizzle a little oil on the pan and cook the paratha on both sides until nice and crispy at the edges.
- While the paratha is cooking, whisk together 1 egg with some salt in a bowl and keep aside.
- Pour the egg onto the tawa and place the cooked paratha over it. Cook for a few seconds and carefully flip it around. Once cooked, remove from the pan.
- Spread Pepperwicks Hot Garlic Dip onto the paratha and layer the pickled vegetables over the wrap. Tightly roll the paratha ensuring it does not open. Wrap it with parchment paper and make sure you seal the bottom.
Serve hot along with some Pepperwicks Hot Garlic Dip on the side.
- You can use roti, tortilla wraps or even frozen parathas instead of regular parathas.
- You can also cook the parathas in advance. Simply warm it up nicely with some oil and continue the remaining process.
- You can sprinkle some chaat masala in the roll for some extra flavour.
- You can pickle the vegetables beforehand for up to 4 hours and keep them refrigerated. This will allow the flavours to intensify over a period of time.
- You can double up the egg quotient to make the roll more filling.
- You can optionally add some capsicum to the vegetables.
