📝 About This Recipe
A legendary staple of Kolkata’s vibrant street food scene, this egg roll features a flaky, buttery handmade paratha layered with a golden fried egg and stuffed with a zesty crunch of lime-soaked onions and green chilies. Unlike typical wraps, the magic lies in the 'laccha' style flatbread and the specific balance of tangy Bengal-style sauces. It is a smoky, savory, and nostalgic masterpiece that captures the essence of Park Street in every bite.
🥗 Ingredients
For the Paratha Dough
- 2 cups All-purpose flour (Maida) (sifted)
- 2 tablespoons Vegetable oil (for shortening the dough)
- 1 teaspoon Sugar (helps with browning)
- 1/2 teaspoon Salt
- 3/4 cup Warm water (add gradually as needed)
For the Egg Layer
- 4 to 8 pieces Eggs (1 or 2 eggs per roll depending on preference)
- 1/2 teaspoon Black salt (Kala Namak) (for seasoning)
- 4 tablespoons Vegetable oil (for frying the parathas)
The Filling & Garnish
- 2 medium Red onions (thinly sliced into half-moons)
- 1/2 cup Cucumber (julienned finely)
- 3-4 pieces Green chilies (finely chopped)
- 2 tablespoons Fresh Cilantro (chopped)
- 1 piece Lime (cut into wedges)
- 1 tablespoon Chaat Masala (for sprinkling)
- 4 tablespoons Tomato Ketchup
- 2 tablespoons Green Chili Sauce (Bengali street-style spicy sauce)
👨🍳 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 it 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
While the dough rests, prepare the salad filling by mixing the sliced onions, julienned cucumbers, chopped green chilies, and cilantro in a bowl. Squeeze half a lime over it but do not add salt yet to prevent wilting.
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4
Divide the rested dough into 4 equal-sized balls. Roll each ball into a thin 8-inch circle.
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5
To create the flaky 'laccha' layers, brush the surface of the rolled dough with oil, sprinkle a little dry flour, and fold it like a paper fan (pleating). Roll the pleated strip into a spiral 'rose' shape and flatten it again into a circle with a rolling pin.
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6
Heat a flat tawa or griddle over medium-high heat. Place the paratha on the tawa and cook for 30 seconds on each side until small bubbles appear.
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7
Add a teaspoon of oil around the edges and fry until both sides are golden brown and crisp. Remove and set aside.
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8
In a small bowl, crack one or two eggs, add a pinch of black salt, and whisk lightly.
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9
Add a teaspoon of oil to the tawa. Pour the whisked egg and quickly spread it into a circle slightly smaller than the paratha.
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10
While the egg is still wet on top, place the cooked paratha directly onto the egg. Press down firmly so the egg sticks to the bread. Cook for 1 minute.
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11
Flip the paratha so the egg side is up. Let the paratha side crisp up for another 30 seconds, then remove from heat and place on a clean surface or paper wrap.
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12
To assemble, place a generous portion of the onion-cucumber salad in a line down the center of the egg side. Sprinkle with chaat masala and a pinch of black salt.
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13
Drizzle a line of tomato ketchup and green chili sauce over the salad.
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14
Roll the paratha tightly into a cylinder. Wrap the bottom half in parchment paper or tissue, tucking the excess paper into the bottom of the roll to secure it.
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15
Serve immediately while the paratha is piping hot and crunchy.
💡 Chef's Tips
Always use All-Purpose Flour (Maida) rather than whole wheat for that authentic stretchy and flaky street-style texture. Resting the dough is crucial; it relaxes the gluten and makes the parathas easier to roll out thinly. Don't over-whisk the eggs; a light whisk ensures a thicker, more 'pillowy' egg layer on the paratha. If you like it extra spicy, macerate the green chilies in a little vinegar before adding them to the salad. Use Black Salt (Kala Namak) instead of regular salt for the filling to get that signature sulfurous, savory street food punch.
🍽️ Serving Suggestions
Serve with a side of extra spicy green chili vinegar for dipping. Pair with a hot cup of Masala Chai to balance the richness of the fried paratha. A cold glass of Thums Up (Indian cola) is the traditional beverage of choice with this street snack. Serve with a small side of quick-pickled carrots and beetroots for extra crunch. If serving as a meal, pair with a light Aloo Dum (spiced potato gravy).