Very different from the crispy Chinese version, the Kolkata Egg Roll is made of a well-done egg layered on a Paratha (Indian unleavened flatbread) to which onions, green chillies and spices are added and rolled into a wrap. I believe in leaving well enough alone, so my recipe is the authentic street-side version of the Kolkata Egg Roll. Variations of the original recipe include adding cabbage or cucumber to the roll.
Kolkata Egg Roll is an essential part of this bustling metro's street-side food culture. A stall can be found on almost every street corner. In my years in Kolkata, I never saw a stall without customers waiting eagerly to dig into the spicy, hot deliciousness of the Egg Roll. But despite the easy preparation of the Egg Roll, only a very few hole-in-the-wall eateries in Kolkata are able to get the exquisite taste that justifies the huge popularity of this fast food. To find the authentic Kolkata Egg Roll, you either need to be a Kolkatan or need to know one. Or simply follow my recipe ;)
AUTHENTIC CALCUTTA EGG ROLL RECIPE
Servings : 4 Eggrolls
1/2 cup All purpose Flour (Maida) for dusting
Oil for frying
Salt to taste
1 medium-size Red Onion; thinly sliced
2-3 Green Chillies (such as Serrano); destemmed & finely chopped
Tomato Ketchup as required
Lemon juice as required
Black pepper powder as required
How to make authentic Kolkata Egg Roll
Preparing the Parathas:
- Add flour to a large bowl. Add water gradually as needed to make a smooth dough.
- Divide the dough into 4 equal portions and shape into balls.
- Place a non-stick frying pan (Tawa) on medium heat. Let it heat for two minutes.
- In the meantime, take a dough ball. Flatten it slightly. Dip the flattened ball in the flour kept aside for dusting.
- Roll the ball into a 6-inch circle using the rolling pin. If the rolling dough starts sticking to the pin or work surface, dust both sides of the dough with flour.
- Place the rolled dough on the heated pan and cook for 30 seconds. Turn it and drizzle oil on it and spread it to cover the entire surface. Flip over and spread oil on the other side as well.
- Cook till both sides of the rolled dough have a few brown spots on each side.
- Remove it from the pan and place it on an absorbent paper.
- Prepare the remaining parathas in the similar way.
- Keep the pan on medium heat for the next steps.
- Break the eggs in a bowl. Add salt as per taste. Beat the eggs. Divide the egg mixture in 4 equal portions. Keep aside.
- In the same heated pan (in which parathas were prepared), add 1/8 tsp of oil. Spread the oil on the pan.
- Pour 1 portion of the egg mixture and spread it in a circular shape such that it is almost the same diameter as the parantha.
- Place 1 paratha on the egg mixture in the pan before the egg sets. Lightly press the paratha with a spatula such that the egg sticks to the paratha. Cook for 10-15 seconds. Flip. Cook for another 10-15 seconds.
- Remove it from the griddle.
- Repeat the same procedure for the other egg mixtures & parathas.
- Place the egg covered paratha on a flat surface with the egg side up.
- Spread the sliced onion and green chilies along the diameter of the paratha. Sprinkle salt & pepper as per taste. Drizzle some lemon juice & tomato ketchup as per your taste on top of the filling.
- Roll the parathas. Wrap the bottom half of each paratha in a foil or paper. Tuck the paper/foil well so the roll does not open up.
- Your Kolkata Egg Rolls are now ready. Serve hot.
- For non-vegetarians, you can add fillings of Chicken or Mutton kebabs to the roll.