Aloo Paratha Egg Roll with Masala Egg and Mint Mayo

Method

1. Put the unpeeled potatoes in a 18 cm pot, cover with cold water by 2 cm, bring to the boil on high heat, then cook on medium heat for 20 min and let cool.

   Add in this stepPotatoes 240 g

   high heat→medium heat

2. Mix the flour, salt and oil, add the water a little at a time and knead for 5 min into a soft dough. Cover and rest for 20 min.

   Add in this stepIndian wholewheat flour (atta) 150 gSalt (dough) ¼ tspVegetable oil (dough) 2 tspLukewarm water 100 ml

3. Finely chop the mint and stir it into the mayonnaise. Slice part of the red onion paper-thin, cut the cucumber into thin strips and toss both with lemon juice for the salad.

   Add in this stepMayonnaise 3 tbspMint leaves 6 gRed onion 0.6Cucumber ½Lemon ½

4. Peel and finely mash the cooled potatoes and mix in the chaat masala, cumin, chilli powder, half the coriander and the salt. Divide into 2 portions; use less filling than for a regular paratha because it will be rolled.

   Add in this stepChaat masala 1 tspRoasted ground cumin ½ tspKashmiri chilli powder ½ tspCoriander leaves 4 gSalt (filling) ½ tsp

5. Divide the dough into the same number, roll each to 10 cm, wrap round the filling, then dust and roll thin, about 22 cm across and 2–3 mm thick. Thin parathas roll up without cracking.

   Add in this stepExtra atta for dusting 20 g

6. For each roll, crack 1 egg into its own cup with some of the rest of the red onion (finely chopped), chopped chilli, the remaining coriander and a pinch of salt, and beat well.

   Add in this stepEggs 2Salt (eggs) 1 pinchRed onion 0.4Green chilli 1Coriander leaves 4 g

7. Heat a 26 cm frying pan on medium heat. Cook a paratha for 1 minute each side until lightly spotted and lift it out. Add oil to the pan, pour in one cup of egg and swirl it to the size of the paratha, then immediately lay the paratha on top and press so they stick. When the egg is set, flip and cook 30 seconds more. Allow about 4 min per roll and make all 2 in turn. Cook the egg until no runny parts remain.

   Add in this stepVegetable oil (cooking) 2 tbsp

   medium heat

8. Lay it egg side up, spread with mint mayo, line the salad down the middle and roll up tightly. Wrap the bottom in baking paper and cut in half to serve.