To begin, prepare the dough for the rolls. Take all-purpose flour and whole wheat flour in a large bowl. Add in 1 tbsp of oil and salt to taste. Mix well until it is bread crumb consistency. Knead it into a soft dough using water. Keep aside to rest for 15-20 minutes.

For the stuffing, in a large bowl, mix together finely sliced onions, ginger juliennes, and finely sliced cucumber. Add in chopped green chillies, salt, Kashmiri red chilli powder, cumin powder (jeera), coriander powder (dhania), garam masala powder, coriander and mint chutney, lemon juice, and chopped coriander leaves. Mix well and keep aside.

Shape the dough into pairs of small balls. Take a pair and roll them out around 3-4 inches in diameter. Generously spread oil and dust with a bit of dry flour. Place them on top of each other with the oil side on the inside and seal the edges by gently pressing them down. Roll out as thinly as possible.

Heat a tawa or a griddle. Place the roti and cook on medium heat until bubbles appear on both sides. Remove to a plate and gently separate the two layers. If it is well oiled and dusted, it would be easy to separate them.

Take one large egg for every two rolls. I have taken two large eggs for 4 rolls. Gently whisk them with a fork. Add in finely chopped onions, salt, Kashmiri red chilli powder, and cumin powder. Mix well.

To prepare the rolls, heat the tawa again. Add in a tablespoon of oil. Keeping the flame on low heat, pour in 2-3 tablespoon of the egg mixture. Place one of the thin rotis oil side down on top and press it down gently.

Cook for a minute or two. Brush it with oil and turn it over. Cook on low heat until the roti is crisp.

To assemble the rolls, place the roti on a flat surface egg side up. Add 2-3 tbsp of the stuffing and roll it up tightly. Similarly, prepare the other rolls.

The Crispy Paper Egg Rolls are ready to serve. Serve them hot with tomato ketchup or a chutney of your choice.