📝 About This Recipe
Born on the bustling streets of West Bengal's capital, the Kolkata Egg Roll is an iconic piece of culinary heritage that defines Indian street food. It features a flaky, hand-stretched paratha layered with a golden fried egg, then stuffed with crunchy onions, zesty green chilies, and a signature squeeze of lime. This roll offers a perfect balance of textures—crispy, soft, and crunchy—delivering a nostalgic punch of flavor that transports you straight to Park Street.
🥗 Ingredients
For the Paratha Dough
- 2 cups All-purpose flour (Maida) (sifted)
- 2 tablespoons Vegetable oil (for shortening/moyen)
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar (helps with browning)
- 3/4 cup Warm water (adjust as needed for a soft dough)
The Egg Layer
- 4-8 pieces Eggs (1 or 2 eggs per roll depending on preference)
- to taste Salt and Black Pepper (for seasoning eggs)
- 4 tablespoons Vegetable oil (for frying the parathas)
The Filling & Seasoning
- 2 medium Red Onion (thinly sliced into half-moons)
- 1 small Cucumber (julienned)
- 3-4 pieces Green Chilies (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 teaspoon Chaat Masala (sprinkled over filling)
- 1/2 teaspoon Black Salt (Kala Namak) (for authentic zing)
- 1 whole Lime (cut into wedges for squeezing)
- 4 tablespoons Tomato Ketchup
- 2 tablespoons Green Chili Sauce (Indian bottled variety preferred)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, sugar, and 2 tablespoons of oil. Rub the oil into the flour with your fingertips until the mixture resembles breadcrumbs.
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2
Gradually add warm water and knead for 8-10 minutes until you achieve a smooth, soft, and non-sticky dough. Cover with a damp cloth and let it rest for at least 20 minutes.
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3
Divide the rested dough into 4 equal portions. Roll each into a smooth ball, coat lightly with oil, and let rest for another 5 minutes.
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4
On a lightly oiled surface, roll out a dough ball into a thin 8-inch circle. For extra flakiness, you can pleat the dough like a fan, roll it into a spiral, and flatten it again before the final rolling.
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5
Heat a flat tawa or cast-iron skillet over medium-high heat. Place the rolled paratha on the hot pan and cook for 30 seconds until small bubbles appear.
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6
Flip the paratha and spread 1 teaspoon of oil around the edges. Press down with a spatula and cook until golden brown spots appear on both sides. Remove and set aside temporarily.
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7
In a small bowl, lightly beat 1 or 2 eggs with a pinch of salt and pepper.
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8
Add a teaspoon of oil to the same hot pan. Pour the beaten egg and quickly spread it into a circle slightly smaller than the paratha.
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9
While the egg is still wet on top, place the cooked paratha directly onto the egg. Press gently so the egg sticks to the paratha. Cook for 1 minute until the egg is set.
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10
Flip the whole thing over so the egg side is up. Cook for 30 more seconds to ensure the paratha is crisp, then remove from the pan.
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11
Place the paratha on a clean surface or a piece of parchment paper, egg-side up. In the center, arrange a line of sliced onions, cucumbers, green chilies, and cilantro.
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12
Sprinkle generously with chaat masala, black salt, and a squeeze of fresh lime juice. Drizzle with tomato ketchup and green chili sauce.
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13
Tightly roll the paratha into a cylinder. Wrap the bottom half in parchment paper or tissue, tucking it inside at the base to prevent the filling from falling out.
💡 Chef's Tips
For the flakiest paratha, ensure the dough is well-rested; this relaxes the gluten and allows for thinner rolling. Authentic Kolkata rolls never use cabbage; stick to onions and cucumbers for the traditional crunch. If you like it spicy, use 'Kashundi' (Bengali mustard sauce) along with the chili sauce for an extra kick. Do not overcook the egg; it should be soft and tender, not rubbery or browned like an omelet. Use a heavy-bottomed cast iron tawa to get those characteristic dark brown 'leopard spots' on the paratha.
🍽️ Serving Suggestions
Serve hot immediately while the paratha is still crispy. Pair with a glass of chilled Thums Up or Coca-Cola for the ultimate street food experience. A side of spicy pickled mango or extra green chili sauce is great for those who crave heat. Serve as a heavy evening snack or a quick 'on-the-go' dinner. Great accompanied by a hot cup of Masala Chai if eating during the monsoon season.