Kolkata egg roll
Kolkata egg roll, from above
Non vegEggWest Bengal

Kolkata egg roll

A flaky paratha fried with egg, rolled around onions and chilli. Park Street at midnight.

40 minTime
13 gProtein each
mediumSpice
The roll that took over2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
458kcalsame
13 gproteinsame
2 gfibresame
40minutessame

Kolkata egg roll, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2 cups
Wateras needed
Cooking oil (vegetable oil)for dough and cooking
Egg4 eggs
Onion1 large, thinly sliced
Cucumber1 small, sliced
Green chilli2, chopped
Lemon juice2 tsp
Tomato ketchup (ketchup)2 tbsp
Chaat masala1 tsp
Saltto taste

Method

4 steps
  1. 1Knead maida, salt, a spoon of oil and water into a soft dough. Rest.
  2. 2Roll each ball thin, brush with oil, fold and roll again for layers.
  3. 3Cook the paratha on a hot tawa with oil till lightly golden. Beat an egg with salt, pour onto the tawa and press the paratha on top.
  4. 4Flip, cook till egg is fully set, then add onion, cucumber, chilli, lemon, ketchup and chaat masala. Roll tightly in paper.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Kolkata egg roll: a bread or rice, a side, something to drink and something sweet.

On the side Bengali aloo dum40 min
On the side Aloo posto30 min
To drink Sol kadhi40 min
To drink Kokum sharbat25 min
Something sweet Rasgulla60 min
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