To begin making the Chinese Egg Kathi Rolls, we will first make the Paratha.

In a large bowl combine the flour, salt and knead adding little water at a time to make firm and smooth dough. Cover and set aside for 15 minutes.

Divide the dough into 4 large portions. Preheat the iron skillet on medium heat.

Roll the dough portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of approximately 9 inches in diameter.

With skillet on medium high heat, place one rolled out dough on the skillet. After a few seconds you will notice an air pockets popping out. At this point flip the paratha and smear about 1/2 a teaspoon of oil.

Using a flat spatula do a light pressing and turning motion to cook the paratha.

Flip to the other side and press and turn the paratha in a similar way. You will notice brown spots around the parathas and it will be slightly crisp.

Remove from heat and place on a platter and continue the same with the remaining dough.

Next step is to make the oats and egg filling for the kathi roll. In a bowl, whisk together the eggs, green chilies, spring onions and the oats. Beat well until fluffy.  

Heat half a teaspoon of oil over medium heat. Add the egg mixture and allow it to cook on both sides. Once cooked, take it off the heat and place it on a cutting board. Make thin 1-inch strips of the fried egg and keep aside.

Assemble the rolls, place the paratha on a board and place a portion of the fried egg strips in the center. Add a few sliced onions, drizzle the sauces and roll it rightly to wrap up the filling.

Serve the Chinese Egg Kathi Rolls with  green chutney as a Tea Time Snack.