Double Egg Kathi Roll

1: In a small mixing bowl, add thinly sliced onions, chopped green chilli, and lemon juice to pickle the onions.

2: In a Kadai, heat oil, add finely chopped onions and sauté until golden brown.

3: Add ginger garlic paste and cook for 2 minutes. Add the finely chopped capsicum and mix well.

4: Add turmeric powder, red chilli powder, coriander powder, garam masala, salt, and tomato ketchup. Cook for 2 minutes.

5: Add some water and then the boiled eggs, and cook until the mixture thickens.

6: Beat egg with a pinch of salt and keep aside.

7: In a tawa, cook the paratha on both sides until golden brown and flaky, adding some oil.

8: Add the beaten egg on one side of the paratha and flip to cook the egg side. Transfer this paratha to a plate for assembly.

9: Sprinkle some salt and chaat masala on the egg side. Add pickled onions a little off the center of the paratha.

10: Add the boiled egg stuffing on top of the pickled onions. Top this with some tomato ketchup and mayonnaise.

11: Roll this tightly, wrapping a parchment paper around two-thirds of the roll and tuck the excess paper at the bottom.