Kathi Roll Recipe

Servings: 3
Prep time: 15 minutes
Total time: 30 minutes

5 1/2 ounces ground wheat (Atta), plus more for dusting
3 large eggs
1/2 red onion, thinly sliced
1 green chili, chopped
juice of 1/2 lemon
1/2 tablespoon red chili powder
kosher salt, to taste
2 tablespoons ghee (clarified butter) or any other oil you prefer

1. For the paratha: Put the atta in a large mixing bowl. Slowly put a few spoons of water while you mix the dough. The consistency of the dough should be such that it can be kneaded (keep adding water until this consistency is achieved). Knead the dough until smooth for about 3 to 5 minutes, then set the dough aside.

2. For the onion salad: In a small bowl, mix the onions with the chili and lemon juice and set aside.

3. Break the eggs into a bowl and whisk with the chili powder and salt.

4. Break off enough from the kneaded dough to roll into a ball (the size of a golf ball). It should make about 3 equal-sized balls. Flatten this and dust with some dry ground wheat. Working with one ball of dough at a time, roll it into a 7-inch circle.

5. Heat 1 tablespoon of ghee in a small skillet. Working with one bread at a time, cook it for 2 minutes. Flip it and cook an additional 30 seconds, then remove from the heat. Repeat with the remaining breads.

6. Add an additional tablespoon of ghee and pour 1/3 of the egg mixture into the pan, coating the whole pan like a thin omelette. Once one side of the egg is slightly cooked (the other side should be runny), put the flat bread with the side that's cooked longer onto the egg. Now flip this on to the side of the flat bread that is slightly undercooked and completely cook it, 1 to 2 minutes more. Take this off the pan and put 1/3 of the onion salad onto the egg side. Roll this and serve in a plate hot.