Egg roll is perhaps the most quintessential Kolkata street food one comes across these days. It acts a form of quickie cheap filler when you are out on the road, feeling hungry and not in a mood to spend too much bucks. Stop by at one of the umpteenth roll corners, buy the roll which as the name suggests, is nothing but a wrapped paratha with egg and salads inside and just pass over while munching. It is amazing how the roll took over the once mighty traditional mughlai street foods slowly but vehemently in Kolkata. Egg roll however is the simplest form of non veg wraps. One can find chicken or mutton role, tikki roll, kebab roll and even the veg paneer role which are equally lucrative. I hope this recipe will give you a lead on how to prepare roll at home which you can always try as an evening snack.
Ingredients to serve 2
- Flour – 1 small cup
- Egg – 2
- Onion (thinly sliced) – 1 (small)
- Cucumber (thinly sliced) – ¼ of a large one
- Green chilli (chopped) – 1
- Lemon juice – 2 teaspoon
- Black pepper powder – ½ teaspoon
- Tomato sauce – 2 teaspoon
- Chilli sauce – 2 teaspoon
- Salt to taste
- Pinch of sugar
- Cooking oil – 4 tbspoon + ½ tbspoon
- Water for kneading
For preparing ‘paratha’ dough add ½ tbspoon of oil, pinch of salt & sugar in the flour and mix them very well.
Than add water as required to the flour to make a soft dough. Knead the dough till it is smooth. Keep the dough aside for 10 minutes in an air tight container.
Then divide the dough in two parts. Roll each part in the size of a ‘paratha’ on an oily work surface. (I made ‘lachcha paratha’ instead of ‘plain paratha’. You can choose any of them.)
Now lightly fry the parathas on tawa or frying pan, keep them aside.
Now heat 1 tbspoon of oil on tawa, add one beaten egg (with salt) and spread the egg in a large circle (nearly to the diameter of the paratha). Put one paratha on the egg and press a bit so that it sticks to the egg. After a while, as the egg gets cooked, flip the paratha with egg and fry the other side of paratha to golden brown. Follow the same procedure for the other one.
Now mix the slices of onion, cucumber, green chillies, lemon juice, salt and black pepper to make the stuffing for the roll.
Take each paratha with egg side up and arrange the stuffing in a line at one edge of the circle. Add some tomato and chilli sauce on the top of the stuffing.
Roll the paratha with piece of clean paper and serve hot.
- Don’t make the paratha too crispy and hard, otherwise it would be hard to roll them.
- One can have the roll without using any sauce.