To start the preparation of Calcutta Style Paneer Egg Rolls, combine the sliced onions, green chillies, paneer along with salt, chaat masala and lemon juice and keep aside.

Beat one egg with salt and pepper in a small bowl (beat them one at a time and not all four eggs together).

Heat an omelette skillet, add a teaspoon of oil; pour in the whisked egg into the skillet. Swirl it around so it spreads to the entire skillet surface.

Before the egg starts cooking, place the paratha on the egg and press it gently. Flip the paratha when the egg is done and cook for a few seconds.

Remove the egg paratha from the skillet and place it on a board with the egg side facing up. Place a portion of the paneer onion mixture in the center.

Drizzle some tomato and mustard sauce and make a roll. Wrap up the roll into lunch paper or greaseproof paper to hold it together. Serve hot. 

Repeat the same procedure for the remaining eggs, parathas and onion mixture.

Serve the Egg Rolls / Wrap as a quick Dinner alternative or even as a lunch box for kids.