Kolkata Egg Roll
The quintessential Kolkata street food experience! A flaky, pan-fried paratha coated with a layer of egg, stuffed with crunchy onions, cucumbers, and a tangy mix of sauces. It's a satisfying, grab-and-go meal that's bursting with flavor.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Paratha Dough
- b.In a large mixing bowl, combine the maida, 1/2 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until the oil is incorporated and the mixture resembles breadcrumbs.
- c.Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
- d.Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for a soft paratha.
- 2
Step 2
- a.Prepare the Filling
- b.In a medium bowl, combine the thinly sliced onion, cucumber, and green chillies.
- c.For extra crispiness and to reduce pungency, you can soak the sliced onions in ice-cold water for 10 minutes, then drain thoroughly before mixing.
- d.Keep the filling aside.
- 3
Step 3
- a.Roll and Cook the Paratha
- b.Divide the rested dough into 4 equal portions and roll them into smooth balls.
- c.Lightly flour a work surface. Take one dough ball and roll it out into a very thin circle, about 7-8 inches in diameter.
- d.Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
- e.Cook for about 30-45 seconds until you see small bubbles forming on the surface. Flip the paratha.
- f.Drizzle about 1 tsp of oil on the top surface and spread it. Cook for another minute until light golden-brown spots appear. Flip again.
- 4
Step 4
- a.Add the Egg Coating
- b.While the second side of the paratha cooks, quickly crack one egg into a small bowl. Add a pinch of salt and black pepper powder and whisk vigorously with a fork.
- c.Pour the whisked egg mixture over the paratha on the tawa, spreading it evenly to cover the entire surface.
- d.Allow the egg to cook for about 1-2 minutes until it is almost set.
- e.Carefully flip the paratha so the egg side is down. Press gently with a spatula and cook for another 30-60 seconds until the egg is fully cooked and golden.
- f.Remove the egg-coated paratha from the tawa and place it on a plate or cutting board, egg-side up.
- 5
Step 5
- a.Assemble and Serve
- b.Arrange a line of the prepared onion-cucumber filling down the center of the paratha.
- c.Sprinkle a generous pinch of chaat masala (about 1/2 tsp) over the filling.
- d.Drizzle with 1 tbsp of tomato ketchup and a squeeze of fresh lemon juice.
- e.Tightly roll the paratha from one side to the other. Wrap the bottom half with parchment paper or aluminum foil to hold it together.
- f.Repeat the process for the remaining dough balls and serve the egg rolls immediately while they are hot and crispy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the dough for at least 30 minutes is essential for soft, pliable parathas that are easy to roll.
- 2Roll the parathas as thin as possible without tearing them to achieve the authentic, slightly crispy street-style texture.
- 3Whisk the egg for each roll individually just before pouring it onto the paratha to ensure freshness.
- 4Don't overcrowd the filling. A balanced amount ensures the roll is easy to handle and doesn't become soggy.
- 5For extra flaky parathas, apply a thin layer of oil on the rolled-out dough, sprinkle with flour, fold it into a triangle or log, and then roll it out again.
Adapt it for your goals.
Healthier Paratha
Use a 50/50 mix of whole wheat flour (atta) and all-purpose flour (maida) for a more fibrous paratha.
Double Egg RollDouble Egg Roll
Use two eggs per roll for a more protein-rich and filling version.
Chicken or Mutton RollChicken or Mutton Roll
Add cooked, shredded chicken tikka, mutton seekh kebab, or spicy keema along with the onion filling for a non-vegetarian delight.
Paneer RollPaneer Roll
For a vegetarian option, add sautéed paneer cubes or crumbled paneer seasoned with spices to the filling.
Sauce VariationsSauce Variations
Add mint-coriander chutney or a spicy chili-garlic sauce along with ketchup for a different flavor profile.
Why this is on our healthy list.
Good Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Provides Sustained Energy
The combination of carbohydrates from the paratha and fats from the oil provides a quick and sustained release of energy, making it a filling and satisfying meal.
Frequently asked questions
A typical homemade Kolkata Egg Roll contains approximately 350-450 calories, depending on the amount of oil used, the size of the paratha, and the fillings.