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, 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. This..put together the roll once the paratha is off the stove.
Beat an egg with a pinch of salt and keep at the ready.
Heat about 1tbsp oil in a flat frying pan or skillet. Add the paratha and fry it on both sides until golden. Rotate the paratha continuously, flipping often, for a uniform crust. Once the parathais 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, add some leftover spicy as well. Finish everything off with a few squirts of ketchup.
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.
