Everyone loves crispy egg rolls. So, why not enjoy this staple of Chinese American cuisine for breakfast or brunch? Here are ...

Roll out the dough ball evenly using a rolling pin ... quickly make a slit using a sharp knife along the folds and pour in half the quantity of egg. Tilt the paratha a little so that the egg mix ...

Egg paratha is a beloved comfort food in many households ... Add salt only when you mix the eggs into the paratha filling to avoid extra moisture. Roll your paratha into a thin layer. Once it swells, ...

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Now roll and cook them into tasty parathas ... minerals, and antioxidants. Egg paratha is not just healthy but also very delicious; a single paratha is enough to fill you up.

Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve.

Wrappers: Beat the eggs well with salt. Reserve 1 tablespoon of beaten egg for sealing the egg rolls. Heat a small omelette pan. Measure the peanut and sesame oils into a saucer. Dip a paper towel in ...

Pour the whisked egg onto the cooked paratha. Let it cook for sometime and ... ½ garam masala and salt to taste. Roll into ...

Blend well and set aside. * On a paratha, add cooked chicken, prepared mayo sauce and green chutney, onion rings, roll out paratha and wrap in butter paper (makes 7-8).

On a floured work surface, roll out the pastry to make it slightly thinner and to form a rectangle measuring about 25x48cm/10x19in. Brush the pastry with the beaten egg and cut it widthways into ...