Preparing the Dough:

1. Take All Purpose Flour along with Sugar and ½ Tsp. salt in a bowl and mix properly.
2. Add 1 Tbsp. Oil to the Flour and mix. The mixture should feel sand-like.
3. Now knead Flour using water to make a soft dough. It took me 1 Cup water to knead the dough.
4. Knead the dough for around five minutes.
5. Cover the dough with a wet cloth and leave it for 30 minutes.

Cutting Veggies:

1. Cut Cucumber and Onion into julienne pieces (long strip) and mix with lemon Juice leave it for 5 minutes.
2. Chop Green Chili and mix with Cucumber-Onion pieces.

Making of the Egg Stacked Paratha:

1. In a bowl take one Egg and sprinkle a little salt and beat it just like omelet batter.
2. Now Take the Dough and knead it again for 1 minute and then divide it into 5 parts and make a round ball of each portion of dough.
3. Take One Dough and Roll out it into a circle Paratha of 6” diameter.
4. Make sure the Paratha is flat and thin.
5. Now heat a flat frying pan in medium heat.
6. Pour 1 Tbsp. Oil in the Pan and spread the oil in the center of the Pan and then pour Egg mixture over the oil.
7. Keep the flame on the lower side.
8. Now place the Paratha over the semi-cooked Egg and using your hand or a spatula lightly press it and then cook for 1 minute in low flame.
9. Turn the Paratha using a spatula to other side and cook for around 2 minutes in low flame till the Paratha turn crispy and fully cooked.

Stuffing the Paratha and finishing Egg Roll:

1. Place one Egg Paratha over a plate and put some Cucumber-Onion-Green Chili mix horizontally in one side and sprinkle some Tomato sauce and Green Chili Sauce over the Topping.
2. Sprinkle a few drops of Lemon juice.
3. You may sprinkle some seasoning as well.
4. Start Rolling the Egg Paratha stuffed with veggies from one side and wrap it using a paper towel and then twist the paper towel to close it.
5. Following the same process make rest of the Egg Rolls.