YAMMY ROLL RECIPE!!!
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Yammy Roll Recipe
Here is a classic street-style Egg & Veggie Paratha Roll—crispy on the outside, seasoned inside, and perfect for a fast, delicious meal.
Golden, crispy filled rolls, AI generated
Golden, crispy filled rolls. Source: Licious
Ingredients
For the Wrap/Paratha:
2 cups All-purpose flour (or whole wheat flour)
½ tsp Salt
1 tbsp Oil or ghee
Warm water (for kneading)
For the Filling & Layering:
2–3 Eggs
1 small Onion, thinly sliced
½ cup Cucumber & carrot, thinly julienned
1–2 Green chilies, chopped
2 tbsp Mayonnaise or garlic sauce
2 tbsp Tomato ketchup
½ tsp Chaat masala or black pepper powder
2 tbsp Oil or butter (for cooking)
Preparation Steps
1
Make the Dough
Resting builds elasticity
In a bowl, mix flour, salt, and 1 tablespoon of oil. Gradually add warm water and knead into a smooth, soft dough. Cover and let it rest for 15 minutes.
2
Roll and Cook the Parathas
Pan-fry until lightly golden
Divide dough into equal balls. Roll each into a thin round flatbread. Cook on a hot skillet (tawa) for 30 seconds per side until light spots appear. Brush with a little oil or ghee and set aside.
3
Cook the Egg Layer
Stick egg directly to the paratha
Beat 1 egg with a pinch of salt and pepper. Pour it onto the greased, hot skillet. Immediately place a cooked paratha on top of the wet egg mixture. Press gently so it sticks. Flip after 1 minute once the egg sets, cook for 30 seconds, then remove to a plate (egg side up).
4
Assemble the Roll
Layer crunchy veggies and sauce
Down the center of the egg side, lay sliced onions, cucumbers, carrots, and green chilies. Drizzle mayonnaise and tomato ketchup over the veggies. Sprinkle chaat masala or black pepper.
5
Roll and Wrap
Secure with parchment or foil
Tightly roll the paratha over the filling. Wrap the bottom half in parchment paper or foil to hold it together and serve hot.
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