In a mixing bowl, add the flour, salt and sugar. Give it a mix and add the oil. Mix the oil nicely with the flour so that it forms a crumbly texture. Pour the warm water, little by little, to form soft pliable dough. Shape the dough into a ball, rub little oil and cover it with a cloth. Let it rest for 30 minutes.

In the mean time, prepare the filling. Thinly slice the onion and cucumber. I used tiny cucumbers and so, I retained the skin and there were barely any seeds. If you use those big varieties, do discard the skin and remove the seeds.

Place the cucumber and onion in a bowl and add lemon juice. Give it a mix and keep it aside to be used later. Finely chop the green chili and keep it in a bowl. Also, keep the finely chopped cilantro in a different bowl.

To prepare the layered paratha, divide the well-rested dough into 6 portions and shape each portion into small dough ball. As you work with one dough ball, make sure you cover the rest with the cloth. Roll the dough ball into a very thin sheet, almost transparent. Don’t worry about the shape.

Starting from one edge, make small pleats by folding the rolled dough. Then, swirl the pleat to form a circle like a swiss roll (watch the video to understand it better). Make sure to tug in the end neatly.

Shape rest of the dough balls the same way. Cover and let it rest for 5 to 10 minutes before you roll it for the paratha.

Place a cast iron plan or any heavy bottom skillet at medium heat. While the skillet heats up, roll the shaped dough into a thin circle evenly. Remember to roll gently from the center to outward.

Drizzle a little oil in the medium hot skillet and place the rolled paratha. Gently press and keep rotating the paratha on the skillet. Cook for 1 minute, drizzle a little oil on top and flip. Cook for one minute while gently pressing. Make sure to press the edges as that part takes more time to cook. Flip and cook for 1 minute. Continue flipping and cooking until you see golden brown spots all over. Take it off the skillet

Whisk one egg in a bowl with a tiny pinch of salt. Drizzle little oil on the skillet, pour the egg and immediately place the cooked paratha on top of the egg. Gently move it around so that the bottom gets covered in the egg. Cook for a few seconds and carefully flip it around.

Prepare rest of the egg rolls the same way.

Layer the onion cucumber salad in the center on the paratha, add a little green chili (if using), little cilantro, sprinkle some chaat masala and add ketchup.

Roll the paratha tightly.

Wrap it with a parchment paper. Make sure to seal the bottom (watch the video to understand it better).

Serve immediately.