Chinese Egg Kathi Rolls
These Chinese Egg Kathi Rolls are a protein-packed snack that your kids will love after school or a sports activity. Made with fried eggs mixed with Chinese oats, the filling is wrapped in a soft, freshly made paratha. If you have parathas on hand, these rolls come together quickly, making them an ideal evening snack.
Cuisine: Bengali
Course: Snack
Diet: Eggetarian
Ingredients
For Paratha:
- 1 cup Whole Wheat Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Oil (for each paratha)
For Filling:
- 1/2 teaspoon Oil
- 2 Whole Eggs
- 2 Green Chillies, finely chopped
- 80 grams Rolled Oats or Instant Oats
- 10 sprigs Spring Onion (both bulbs & greens), finely chopped
- 1 tablespoon Tomato Ketchup
- 1 tablespoon English Mustard Sauce
- 1 Onion, thinly sliced (to keep raw for the rolls)
Preparation Time: 30 minutes
Cook Time: 30 minutes
Instructions
-
Making the Paratha:
- In a large bowl, combine the whole wheat flour and salt. Gradually add water to knead into a firm, smooth dough. Cover and let it rest for 15 minutes.
- Divide the dough into four equal portions. Preheat a skillet on medium heat.
- Roll each dough portion into a ball, flatten with your palm, and dust with flour. Roll each into a circle about 9 inches in diameter.
- Place a rolled dough onto the hot skillet. Flip when air pockets appear. Smear about 1/2 teaspoon of oil on the flipped side, pressing lightly with a spatula to cook. Flip again to cook the other side, pressing similarly. Once the paratha has golden spots and is slightly crisp, remove it from the heat. Repeat the process with the remaining dough.
-
Making the Oats and Egg Filling:
- In a bowl, whisk the eggs with green chillies, spring onions, and oats. Beat until fluffy.
- Heat 1/2 teaspoon of oil over medium heat in a skillet. Pour in the egg mixture and cook, flipping until both sides are done.
- Remove from heat, transfer to a cutting board, and slice the egg into thin 1-inch strips.
-
Assembling the Rolls:
- Place one paratha on a board. Add a portion of the fried egg strips in the center. Top with raw onion slices and drizzle with tomato ketchup and mustard sauce.
- Roll the paratha tightly to wrap the filling inside.
-
Serving:
- Serve the Chinese Egg Kathi Rolls with green chutney as a delightful tea-time snack.
Enjoy these tasty and nutritious rolls!
