Kolkata Style Egg Roll is famous street food recipe of Bengal. Kolkata Style Egg roll is made with layered paratha fried with egg on one side with a stuffing of slices of cucumber, onion, green chilies topped with tomato ketchup. In some food joints, dry spicy potato curry and onion slices, lime juice are used as stuffing of the egg roll. Both the variations are extremely delicious.
Kolkata Street Style Egg rolls have evolved from Kathi Rolls which was started by Nizam restaurant (founded in 1932) in Kolkata. Kathi rolls are meat kebabs wrapped in a layered paratha. Originally, Nizam restaurant used to make kebabs in iron skewers but with the growing popularity and demand of Kathi rolls, they switched to bamboo skewers for ease of handling. In the Bengali language “Kathi” means stick thus these meat kebab wraps got their name “Kathi Rolls”.
Kathi rolls were very popular evening snacks in Kolkata since the British period and Nizam Restaurant enjoyed the monopoly of this dish for decades. Later on, many Kathi Roll joints opened in Kolkata and became a very popular snack of every age group. The top three Kathi Roll restaurants in Kolkata are:
Egg Rolls are an integral part of a Bengali’s life, be it a casual adda with friends, evening snacks, or while the pandal hopping in Durga Puja festival. Egg Rolls are a MUST to have.
Egg Roll, Double Egg Roll, Egg Chicken Roll, Paneer Roll are the evolved variations of the Kathi Roll for vegetarians and eggetarians. With globalization, Kathi Rolls are a popular snack in the US too.
The Kati Roll Company, started by Payal Saha in 2002 in New York City is the first restaurant in the U.S to start Kathi Rolls and made Indian food very popular in the U.S.
Kolkata Street Style Egg Roll Recipe
Ingredients
- 250 gm Refined Wheat Flour or Maida
- 1 tbsp Whole Wheat Flour
- 1 Egg
- 1 Medium size Onion, thinly sliced
- ½ cup Thinly sliced Cucumber
- 1 Green chilly , roughly chopped
- 1 tsp Lime Juice
- 1 tsp Black Pepper Powder
- ½ tsp Black Salt
- ½ tsp Chat Masala
- 1 tbsp Tomato Ketchup
- 1 tbsp Ghee
- 1 tsp Sugar
- Salt as per taste
- 100 ml Sunflower Oil
Instructions
- Take sliced onions, green chilies in a bowl. Add lime juice and mix well. Keep it aside.
- Take the refined flour or maida in a bowl. Add salt, sugar and ghee to the flour and mix thoroughly for 5 minutes.
- Now add water in little quantity and knead into a soft dough. Brush oil on the surface of the dough and keep it covered for 15 minutes.
- After 15 minutes, open the cover and knead the dough for 5 minutes more.
- Roll the dough into a cylinder and cut it out in equal portions
- Take one portion of the dough. Roll it between your palms to make a roundel.
- Rub oil on this dough ball and roll it into "lachha paratha" or layered disc. You may check the video on how to make the lachha paratha.
- Heat oil in a tawa and fry the paratha on both the sides and take it out on a plate
- Take one egg in a bowl. Add a pinch of salt and black pepper powder and beat the egg for few seconds
- Heat oil in a tawa and add the beaten egg. Place the layered paratha on the egg and press it gently so that the egg spreads evenly.
- Press the sides of the paratha with a spatula and when it puffs up, flip it
- Take it out in a plate and allow it to cool a bit.
- Now, at one end of the paratha spread the onions, green chilli and cucumber. Top it with tomato ketchup.
- Sprinkle black salt, black pepper powder and chat masala on the paratha.
- Start folding the paratha from the side of the filling. Now, place the paratha on a butter paper sheet and roll it again. Fold the end.
- Super delicious Egg Rolls are ready to eat!!
Video
