You will need 2 cups of flour (maida) for 3-4 egg rolls depending on the size of your paratha. Use 1 tbsp oil for every cup of maida, salt to taste and half a tsp of sugar and then knead the dough using warm water.

The dough will be soft and sticky in the beginning and then will become smooth. Takes a good 15 minutes. It will be soft and smooth dough. Rub oil over the dough and divide the dough into 4 parts. Take one part and start rolling it out.

When you have rolled it out to the maximum, start from one end and roll is back like a cylinder till you have a cylindrical shape of dough. Then hold one end of the dough and twirl the rest around. Smash from top and then again roll it out flat like a roti

Heat oil in a frying pan and fry the paratha.

Flip and while the other side is frying, crack an egg on top of the paratha and spread it using the back of a spoon.

Keep moving the paratha or it will burn. Pull up the paratha and flip to cook the egg for a minute and then turn it back again and place on a plate.

Sprinkle black salt and pepper to taste. Spread onion slices, cucumber julienne (optional), chopped green chillies, lemon juice and ketchup (optional).

Roll it from one end and then wrap half the roll with food wrap paper and serve