Parantha Roll

Parantha Roll - Plattershare - Recipes, food stories and food lovers

About Parantha Roll

Parantha Roll is fully loaded with egg burji, potato cutlet and sauteed fresh veggies. Its nutritious and makes a perfect kids school lunchbox or weeknight dinner.
4.60 from 5 votes
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Recipe Time & More

Cook Time40 minutes
Total Time40 minutes
Servings - 2


  • 1 cup Whole Wheat Flour or roti for the roti
  • 1 tsp Desi Ghee
  • 1/4 tsp Salt or as per taste
  • 1/2 cup Vegetable or filling, or onions for the filling sliced onions
  • 1/2 cup Carrot thinly sliced
  • 1/2 cup Capsicum thinly sliced
  • 1/2 cup Cabbage thinly sliced
  • 1-2 tsp Salt or as per taste
  • Pepper as required
  • Oil for sauteeing
  • 2 Potatoes boiled peeled and mashed, or potato for potato cutlets medium sized
  • 1 Green Chillies finely chopped
  • 1/2 tsp Garam Masala
  • 1-2 tsp Salt or as per taste
  • 1 tbsp Coriander finely chopped
  • Oil for frying
  • 2 Eggs or egg for egg burji
  • 1 Onion finely chopped
  • 1 Green Chillies finely chopped
  • 1/2 to Tomato finely chopped
  • 1/4 tsp Garam Masala
  • 1/4 tsp red chili powder
  • 1 pinch Turmeric
  • 1-2 tsp Salt or as per taste
  • Oil
  • Mayonnaise other ingredients
  • Tomato Sauce
  • Green Chillies or sauce sauce


  • Mix all the ingredients of the parantha and knead a dough & keep aside.
  • Heat oil in a pan, add onions saute for a min then add carrot, capsicum, cabbage, salt and pepper. Mix it well and cook for 4-5 mins. The vegetable filling is ready. Keep aside
  • Mix all the ingredients of the cutlet in a bowl except oil and make it in desired shape roll. Heat oil and fry them till golden brown from both the sides & keep aside.
  • Heat oil in a pan add chopped onions saute for a min. Next add green chillies and eggs along with garam masala, red chilly powder, salt and finely chopped coriander leaves. Cook till the 4-5mins. Keep aside.
  • Assembling: Divide the dough into equal proportions and roll it out in a big circle.
  • Cook the parantha nicely from both the sides.
  • Then keep the parantha on a flat surface, spread 2 tbsp of the vegetable filling, two pieces of potato cutlets, 2 tbsp of egg burji, little mayonnaise, tomato and green chilly sauce and fold it over.
  • Repeat the same process for making rest of the rolls. Serve hot!!

Please appreciate the author by voting!

4.60 from 5 votes

Prabhleen Kaur
Prabhleen Kaur


4.60 from 5 votes

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