If you have a guy like this close to your home, then count your blessings and skip this post. In case you don’t and this is one of those days when you can do anything to fly across the world and stand in a queue in front of him, then read on :)
For 5 rolls
Heat a non stick pan and fry the paranthas on both the sides by using the package direction. Remove and keep them aside.
Make thin slices of onion and cucumber and keep them handy.
Beat eggs one at a time with little salt.
Heat nonstick frying pan with one tsp. of oil. Pour the egg mixture and swirl it. Immediately before the egg sets place a fried parantha on top of it. Press it gently. Lower the heat. Flip it over when the egg is done and cook the other side for a while. Remove and place it on a flat board with the egg side up.
Divide sliced onion, cucumber and green chili in equal portions and line them up in one side of the parantha. Squirt some lemon juice. Squeeze little tomato ketchup over it. Sprinkle a pinch of black salt before you roll it up.
Start rolling from one side and wrap the bottom 1/3 part with grease proof paper to hold.
Your wait is over