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- Ramadan Recipes
Amina's Egg Paratha Rolls with Chilli and Tomato Salsa Dip
Amina's Egg Paratha Rolls with Chilli and Tomato Salsa Dip
By Morrisons
Published on 21 March 2025
Tuck into Amina's delicious recipe for Egg Paratha Rolls, super tasty served with a homemade salsa dip.Time and servings
50 minsTotal time
6Servings
30 minsPrep time
20 minsCooking time
Ingredients
- Chappati flour
- 6 large eggs
- Room temperature block of butter
- Olive oil
- Crushed fresh garlic
- Large white onion
- Whole cumin seeds
- Hot paprika powder
- Cajun powder
- Red chilli flakes
- 4 fresh tomatoes
- Fresh coriander bunch
- Pack of green chillies
- Lemon
- Pakeezah plain yoghurt
- Salt and pepper
Method
Step 1
For this recipe you will need a Thava (Asian griddle) and a Pestle and Mortar.Step 2
Combine flour and water to form a dough. Kneed and allow to rest.Step 3
Whisk the eggs, add the chopped tomatoes, chillies, spices, salt and pepper.Step 4
Roll out the dough and place slices of soft butter on top. Fold up and roll again.Step 5
Heat the thava on a medium heat. Place paratha onto a griddle and cook until golden brown on both sides. Smother with butter, remove paratha and place aside.Step 6
Add chopped onions, crushed garlic and cumin to olive oil in a frying pan and cook until softened.Step 7
Pour in the egg mixture and cook the omelette. Place the omelette on top of the paratha and roll up.Step 8
For the salsa, crush the green chillies, tomatoes and coriander in a pestle and mortar. Add a dash of freshly squeezed lemon.Step 9
Serve with a dollop of yoghurt and enjoy!