KOLKATA STYLE EGG ROLL

Ingredients:

FOR THE WRAP:   
250 gram Maida (flour)
1teaspoon Salt
2 teaspoon Sugar
2 tablespoon Ghee
Warm water as required to make the dough

FOR THE FILLING:   
4 Eggs
2 medium sized Onions

1 medium sized Cucumber
6 Green chillies
1 large    Lime
2 teaspoon Chaat masala
1.5 teaspoon Rocksalt

1 teaspoon black pepper powder
4 tablespoon Tomato ketchup

4 tablespoon Chilli sauce
8 tablespoon Vegetable oil

Method:
For the outer paratha/wrap, add the flour, salt, sugar, and dalda to a mixing bowl. Combine the ingredients until the fat is well dispersed in the flour. Take your time and rub the flour between your fingers until it resembles breadcrumbs in texture. This will lead to a flakier crust.
Now add the warm water and knead the dough for about 5 minutes until it is soft and smooth. Coat it with oil(1 tablespoon), cover the bowl, and allow it to rest for 30 minutes.
Meanwhile, mix together finely sliced onions, chopped green chillies and the juice of half a lime. Pickling the onions in lime juice reduces their sharpness. If using cucumber, peel it and remove the central seeds. Then chop them into thin matchsticks. Create an assembly station where you gather all the items required for the filling. This will allow you to easily put together the roll once the paratha is off the stove.
Back to the dough: once it has rested, divide it into different parts and make 4 large size balls from it.Now,pinch a large sized ball dough, roll and flatten it.Also dust with some wheat flour.Roll it into a thin circle as of chapathi.Roll as thin as possible.Grease it with oil and sprinkle wheat flour over it.Now start creating pleats by folding with the help of fingers.Stretch the pleated dough as much as possible.Begin to roll the pleated dough like a swiss roll.Now, secure the end by pressing gently.Take the rolled ball and dust with some wheat flour.And start rolling to a thin circle.
Beat an egg with a pinch of salt and keep at the ready.
Heat a flat frying pan or skillet and place the rolled paratha.Flip off after a minute and cook the other side.Grease both the sides with oil.Crush the paratha to form layers.Pay special attention to the sides to ensure that they crisp too. Once the paratha is completely cooked, spread the beaten egg over it. Before it settles, turn over to fry the side with the egg. Transfer it to the assembly station, with the egg side facing up.
Sprinkle it with chaat masala and rocksalt. Add a row of the pickled onions a little off the centre of the paratha. Squeeze some lime juice over it. Top it with cucumber.Finish everything off with few squirts of tomato ketchup and chilli sauce.
Form a tight roll, making sure the filling is all enclosed within the paratha. Wrap a paper around two-thirds of the roll and tuck any excess at the bottom.
Serve hot with green chillis and lime wedges.