Egg Frankie Roll

INGREDIENTS

• 4 eggs
• 4 whole wheat or all-purpose flour rotis (parathas)
• 1 medium onion (thinly sliced)
• 1 small tomato (finely chopped)
• 1 small cucumber (thinly sliced, optional)
• 1/2 cup shredded cabbage or lettuce
• 1/2 cup grated cheese (optional)
• 1 tsp chaat masala
• 1/2 tsp black salt
• 1/2 tsp red chili powder
• 1/2 tsp roasted cumin powder
• Salt to taste
• 1 tbsp oil or butter (for each roll)
• 2 tbsp green chutney (mint & coriander)
• 2 tbsp tomato ketchup or Frankie sauce
• 1 tsp vinegar or lemon juice
• Fresh coriander leaves (chopped, for garnish)

Recipe

Step 1: Prepare the Veggie Filling

- In a bowl, mix sliced onions, tomato, cucumber, cabbage, lemon juice, chaat masala, black salt, and coriander leaves.

- Toss well and keep aside.

Step 2: Prepare the Eggs

- Crack the eggs into a bowl, add salt and a pinch of red chili powder, whisk well.

- Heat a little oil in a non-stick pan, pour in a portion of the beaten egg and spread it like a thin omelette.

Step 3: Combine Egg with Roti

- While the egg is still slightly wet on top, place one roti directly over it and press gently.

- Let it cook for a minute until the egg sets and sticks to the roti.

- Flip and cook the other side lightly. Remove and repeat for the remaining eggs and rotis.

Step 4: Assemble the Frankie

- Place the egg-side-up roti on a clean surface or foil sheet.

- Spread 1/2 tbsp green chutney and 1/2 tbsp ketchup evenly.

- Add a portion of the mixed veggie filling in the center.

- Sprinkle roasted cumin powder, chaat masala, and cheese if using.

Step 5: Roll It Up

- Carefully roll the roti tightly over the filling like a wrap.

- You can secure it in foil or toast it lightly on a pan for a crispy finish.

Step 6: Serve

- Serve hot with extra green chutney, ketchup, or yogurt dip on the side. Perfect for lunch boxes or street food cravings!