Kolkata Egg Roll
Popular Calcutta style egg rolls made with flakey crisped parathas topped with beaten egg and stuffed with fresh salad and sauce. These make for an amazing take along, finger food.
Ingredients
For the Parathas (Flatbread)
- 2 cup all purpose flour/maida
- 3 tablespoon cooking oil
- ½ teaspoon sugar
- ¾ teaspoon salt
- Water to knead the dough
For the Egg Rolls
- 6 large eggs
- Salt
- 1 small cucumber, peeled, halved and thinly sliced into half moons
- 1 medium red onion, halved and thinly sliced into half moons
- 3 tablespoon chopped cilantro
- chopped green chilies, to taste
- ½ teaspoon black salt
- 3 tablespoon ketchup
- 2 tablespoon Red chili sauce or sriracha
- Chaat Masala, to taste
- 6 tablespoon Oil, to cook the rolls
Instructions
Prepare the dough for paratha
- In a large bowl, add flour, sugar, salt and oil. Mix with hands. When the flour can be held in a lump when you squeeze it between your palms, its ready for adding water.
- Slowly add water and knead the dough well. It should be soft and pliable and not sticky at all. It took me little over ½ cup water to knead the dough. Once the dough starts coming together in a ball, moisten your hands with 1 teaspoon oil and knead for 2 minutes to form a smooth ball. Cover with a damp cloth and let the dough rest for 30 minutes. While the dough is resting, you can make the salad (recipe below).
Make the Salad & Sauce
- In a bowl, mix onions, cucumbers, cilantro, green chili along with black salt and salt. Toss well and keep ready.
- In a small bowl, mix the ketchup and chili sauce (or sriracha). Mix and keep ready.
Make the Egg rolls
- Take one egg, crack it in a bowl, add salt and using a fork beat the egg lightly.
- Once rested, divide the dough into 6 equal portions. Roll each portion into a round smooth ball.
- Roll each portion into a 6 to 7 inch diameter circular flatbread. Don't make very thin or very thick flatbreads. Thin parathas will not take the weight of egg and tear away, thick ones won't crisp and remain undercooked
- Heat a tawa or heavy pan on medium heat. Once hot, lower the flame.
- Place the rolled paratha on the tawa and lightly cook for a minute. Flip and cook for 30 seconds on the second side. Lift and place the paratha on a plate nearby.
- Now, add one tablespoon of oil and pour the egg mixture on oil. Let the egg semi cook for a minute.
- Place the semi cooked paratha on top of semi cooked egg and press down slightly. The paratha will stick to the egg. Let cook for another minute till the egg is completely cooked. Flip using a spatula and brown the paratha on the other side, you can crisp it as you like.
Stuffing the Rolls
- Place the egg paratha on a plate and on the egg side, slather a little sauce, then add little salad that we made earlier. Sprinkle the chaat masala and roll it up. You can wrap in parchment or secure with a tooth pick. Repeat for all the parathas. Serve immediately.
Notes
- Make the dough for the parathas ahead and always always rest it for atleast 30 minutes. You can make the parathas ahead, cook them ever so slightly, don't brown too much, cool them down and stash them one on top of other with a parchment/wax paper in between. Refrigerate for 2 days and freeze for up to two months. If you want to freeze, layer the parathas in a single layer on a plate or sheet and freeze for 3 hours.Once frozen, store them in a zip loc bag.
- One egg per roll is more than enough. If you will addd too much egg, it will remain raw while your paratha will over crisp. I like to individually crack and beat an egg for each roll while I make them.
- Salad - I like using onions + cucumbers +green chillies + cilantro tossed with some black salt. However you can add tomato, spring onions or pepper as well, it tastes quite good, especially the pepper.
- Sauces :- The vendors have their own secret sauces. However, at my in-laws I saw them using ketchup mixed with red chili sauce (Ching's brand :)) and it tastes good. I sometimes add little sriracha as well.
Tried this recipe?Let us know how it was!