2 eggs, salt to taste, half cup of chopped tomatoes, chillies, cucumber, carrot, corainder leaves for garnish, flour to make a parantha, tomato & chilli sauce for garnish, 3 tbs oil for frying.
First, make a parantha until golden brown and a thin layered one and soft like and a handkerchief, keep it aside. Now break the eggs, add the vegetables corainder leaves and mix them properly now in a frying pan, pour some oil and put the parantha on it and add the eggs mixture on top of the parantha, now flip the parantha carefully, fold it like an envelope and take it off from the frying pan after a few minutes, now with a food wrap, wrap the half of the egg roll and serve it hot with chilli sauce and tomato sauce 🙂
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