Kolkata egg roll
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A flaky paratha fried with a layer of egg, rolled around sliced onion, green chilli, lime and sauces, Kolkata’s favourite street food.
Region: Kolkata, West BengalOccasion: Evening snack and street foodTime: 30 minServes: 4Eggetarian
Ingredients
- 2 cups maida (refined flour)
- 2 tbsp oil for the dough, plus oil for cooking
- 4 eggs
- 1 large onion, thinly sliced
- 2–3 green chillies, finely chopped
- 1 cucumber, cut in thin sticks (optional)
- 1 lime
- Tomato sauce and chilli sauce
- Salt and black pepper to taste
Method
- Knead the flour with oil, a pinch of salt and water into a soft dough. Rest it for 20 minutes and divide into 4 balls.
- Roll each ball into a thin round paratha and cook it on a hot tawa with a little oil until half done.
- Beat each egg with salt and pepper. Pour one egg on the tawa and press the paratha on top of it at once.
- Turn and cook until the egg is set and the paratha is crisp and golden.
- Lay it egg side up. Add onion, chilli, cucumber, a squeeze of lime and the sauces.
- Roll it tightly, wrap the lower half in paper and serve hot.
History
Kolkata’s rolls grew out of the kathi kebab roll; the Nizam’s restaurant in New Market is widely credited with popularising wrapping kebabs in paratha in the early 20th century.
Significance
Roll stalls are found on almost every busy street in Kolkata, and egg, chicken and mutton rolls are standard evening snacks.