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Pregnancy Recipe

Lunch

Kolkata-style egg roll with fully cooked egg

A Kolkata street-food favourite made safe for pregnancy: a whole-wheat paratha coated in a fully set beaten egg, filled with onion, cucumber and a squeeze of lemon.

Prep
15 min
Cook
15 min
Total
30 min
Portions
2
  • Easy
  • Pregnancy
  • High-protein
  • Quick and easy
Whole-wheat egg roll sliced in half on a steel plate with onion and lemon

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Knead the atta with water and a little oil into a soft dough; rest for 15 minutes and roll into thin parathas (about 1 cup / 240 ml dough divided into 2 balls).
  2. Step 2. Cook each paratha on a hot tawa with a little oil until light golden spots appear on both sides.
  3. Step 3. Beat the eggs well. Pour a thin layer onto the tawa, place the half-cooked paratha on top and press gently so the egg sticks, then flip and cook until the egg is completely set with no runny parts.
  4. Step 4. Remove from the heat, scatter over onion, cucumber, green chilli and a squeeze of lemon, and sprinkle with chaat masala.
  5. Step 5. Roll up tightly and slice in half to serve warm.

Allergens for your selection

  • Contains: Cereals containing gluten
  • Contains: Eggs

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.