Prepare the Dough

• In a mixing bowl, add the flour along with salt and sugar. Give a mix.
• Add the ghee and mix it to incorporate the ghee evenly.
• Pour water little by little as you make the dough. Once the dough is ready, cover the dough balls with damp kitchen towel.

  Leave it aside for 30 minutes
• After 30 minutes, divide the dough into 4 balls.
• Roll out each of the balls into a thin circular shape. Drizzle little oil and sprinkle flour on top and spread it out.
• Starting from one edge, fold the thin sheet into small pleats until you have a long, narrow strip of folded dough. Coil this strip into a spiral, similar to a small Swiss roll, and tuck the loose end underneath.
• Repeat with the remaining dough portions.

  Cover the shaped dough and let it rest for another 15 minutes. This second rest makes the dough easier to roll into parathas.Let the

Preparing the Paratha

• Place a heavy-bottomed skillet or cast-iron tawa over medium heat.

  Take one coiled dough portion and gently roll it into a thin circle, working from the center outward. Avoid pressing too hard, as you want to preserve the layers as much as possible.
• Lightly grease the hot skillet and place the rolled paratha on it.

  Cook for about a minute, then drizzle a little oil over the surface and flip. Continue cooking, flipping, and gently pressing the paratha until it develops golden-brown spots and is cooked through.
• Pay particular attention to the edges, which can take longer to cook than the center.
• The finished paratha should be golden, flexible, and lightly flaky, with enough structure to hold the egg and filling without breaking.

  Remove it from the skillet and repeat with the remaining dough portions.

Prepare the Egg Roll

• This is the step that gives Kolkata egg roll its signature texture.

  Crack two eggs into a small bowl, add a tiny pinch of salt, and whisk well.

  Lightly grease the skillet over medium heat. Pour the beaten egg onto the pan and spread it into a thin layer.
• Immediately place the cooked paratha over the egg. Gently move it around and press lightly so the egg adheres to the underside of the paratha.

  Allow the egg to set, then carefully flip the paratha so the egg side is facing upward. Cook briefly until the egg is fully set.
• Repeat with the remaining parathas and eggs.

Add the filling and seasonings

• Place the egg-coated paratha on a plate or clean work surface with the egg side facing upward.
• Arrange a line of sliced onion and cucumber down the center. Add chopped green chili and cilantro according to your taste.
• Sprinkle with chaat masala, squeeze over a little lemon juice if desired, and finish with a small amount of tomato ketchup.

  Do not spread the filling all the way to the edges. Leaving a little space makes it easier to roll the paratha neatly.
• Fold the bottom edge of the paratha slightly inward, then roll it firmly around the filling.

  Wrap the lower half in parchment paper or food-safe wrapping paper to help hold everything together. This also makes the egg roll easier to eat without the filling falling out.
• Serve immediately while the paratha is still warm, the egg is tender, and the vegetables remain fresh and crunchy.