Egg and Chicken Tikka Roll
PakistaniLunchDesi eggsEasy
Warm parathas rolled with chicken tikka, fried egg, onion and green chutney — a filling lunch roll for the road.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 2 eggs
- 2 parathas
- 2 chicken tikka pieces, shredded
- 1 onion, sliced
- 2 tbsp green chutney
- 1 tbsp oil
- 1/2 tsp chaat masala
- Salt to taste
Method
- Fry the eggs and break them into strips.
- Warm the parathas on a tawa until soft and lightly golden.
- Spread green chutney down the centre of each paratha.
- Fill with shredded tikka, egg strips and sliced onion. Sprinkle chaat masala on top.
- Roll tightly, wrap in butter paper and serve warm.
Nutrition — estimated per serving
Calories (estimate)460 kcal
Protein (estimate)24 g
Fat (estimate)21 g
Carbs (estimate)38 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Roll the paratha while it is warm so it folds without cracking. Food safety: fry eggs until the whites are fully set and use cooked tikka. Allergens: contains egg and wheat (paratha). Substitute: use shami kebab instead of tikka, or a roti instead of paratha. Nutrition figures are estimates only.