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  • Writer's pictureShachi

Egg Kathi Rolls

When your stomach's grumbling and you're looking for a taste of home, these Egg Kathi Rolls make for the perfect easy-to-cook weekend brunch. I've always loved an Indian-style omelette – much thinner and crispier than its French counterpart, spicy, and quick to make. Growing up, we used to eat our omelettes with Italian or white sandwich bread, but making them into chapati-rolls is a slightly healthier and fun alternative!

Egg-Chapaati Rolls
Egg-Chapati Rolls – I made these recently for Super Bowl Sunday, hence the Miami Beach umbrellas :)

Egg Kathi Rolls

Serves 4



  • 4 large eggs

  • 1 small onion, finely diced

  • 1 medium tomato, finely diced

  • 1 green chili, finely minced

  • 2 garlic cloves, finely minced

  • 1/2 cup cilantro, chopped

  • 2 tsp salt

  • 2 tsp black pepper

  • 1/2 tbsp oil (reserve for cooking)


  • 1 cup wheat flour (chapati atta)

  • 1/2 tsp salt

  • 1/2 tsp curry powder

  • 1 tbsp oil (vegetable or olive) + extra

  • 1/2 cup warm water


  1. In a bowl, mix 1 cup wheat flour, 1/2 tsp salt, and 1/2 tsp curry powder.

  2. Add 1 tbsp oil and mix thoroughly with fingers.

  3. Alternate adding a little warm water and mixing flour with fingers. Add just enough water until the dough comes together. You may not need the full 1/2 cup.

  4. Knead dough for 5 minutes until it is soft and less sticky. Form a ball and coat with a little oil. Cover and set aside to rest for 10 minutes.

  5. In the mean time, prep the remaining omelette ingredients.

  6. Return to the chapati dough. Form 6 equal-sized balls. Roll each into a disc shape, about 6-8 inches in diameter.

  7. On a hot non-stick pan, cook each chapati for about 20 seconds per side. Remove them when they are about 75% done. Stack the chapatis and set them to the side.

  8. In a clean bowl, crack in 4 eggs. Whisk until lightly frothy.

  9. Add onion, tomato, garlic, green chili, cilantro, salt, and black pepper to the eggs and mix thoroughly.

  10. In a non-stick pan over medium, add a little oil.

  11. Pour 1/3 cup of omelette mixture. When it just begins to set, lay a partially-cooked chapati on top and press down with a spatula so it sticks.

  12. Once the omelette is cooked, flip it and the chapati over to cook it on the other side for a few more seconds. The omelette should be browned nicely.

  13. Remove from the pan and roll up into a log shape.

  14. Repeat for remaining Egg Kathi Rolls.

  15. Garnish with cilantro and serve with ketchup or Maggi Hot & Sweet Tomato Chili Sauce, and enjoy!

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