Discover the deliciousness of the authentic Kolkata-style egg roll, a popular street food of Kolkata that’s beloved for its perfect combination of crispy paratha, savoury egg, and tangy, spicy fillings. This easy-to-follow recipe lets you bring the taste of Kolkata’s bustling streets right into your kitchen.
The egg roll’s popularity can be attributed to its irresistible combination of textures and flavours. The crispy, flaky paratha perfectly contrasts the soft, savoury egg. The tangy onions, spicy green chillies, and fresh cucumber add layers of flavour that are both refreshing and exciting. Easy to make and highly customizable, this street food favourite is loved by people of all ages and backgrounds, making it a true culinary icon of Kolkata.
The Evolution of Kolkata-Style Egg Rolls: A Beloved Street Food Delight
The Kolkata-style egg roll originated in the bustling streets of Kolkata, India, and quickly became a staple evening snack of Bengali street food culture. Introduced in the early 20th century, it began as a simple paratha (flatbread) with a fried egg, but it evolve with the addition of various fillings like onions, cucumber, and sauces. In present-day Kolkata, there are many varieties of egg rolls, such as egg chicken rolls, egg mutton rolls, and Kathi rolls, each offering unique flavours and ingredients to cater to diverse tastes. Designed to be a quick, satisfying meal that can be eaten on the go, it has gained immense popularity among locals and tourists alike.
Recipe: Kolkata-Style Egg Roll
Ingredients
For the wrap:
- 300 gm maida (refined flour)
- 6 gm salt
- 14 gm sugar
- 16 gm dalda (shortening)
- 200 ml water (lukewarm)
For the filling:
- 4 piece eggs
- 150 gm onions (sliced)
- 4 piece green chillies (chopped)
- 1 piece lime (large)
- 1.5 tsp rocksalt
- 80 gm tomato ketchup
- 1 piece cucumber
- 75 gm vegetable oil
Instructions
Prepare the Dough:
- Add flour, salt, sugar, and dalda to a mixing bowl.
- Rub the flour mixture between your fingers until it resembles breadcrumbs in texture.
- Add water and knead for about 5 minutes until the dough is soft and smooth.
- Spread a little oil over the dough, coat it evenly, and let it rest for 30 minutes.
Prepare the Filling:
- Mix finely sliced onions, chopped green chillies, and lemon juice.
- If using cucumber, peel it, remove the seeds, and slice it into thin long pieces.
Roll and Fry the Paratha:
- After resting, divide the dough into 4 portions. Roll each portion into a ball, then roll it to a 12 cm disc.
- Apply a thin layer of oil on the disc, sprinkle with dry flour, make an incision along a radius, and roll it into a cone shape. Press down to flatten it and let it rest for 5 minutes.
- Roll the dough again into a 22 cm disc.
- In a small bowl, break one egg, add a pinch of salt, and beat it.
- Heat 4 tsp of oil in a frying pan. Fry the paratha on both sides until golden, flipping often for a uniform crust.
- Once cooked, spread the beaten egg over the paratha and flip to cook the egg side. Repeat this process for all 4 parathas.
Assemble the Roll:
- Transfer the cooked paratha to the assembly station, egg side up.
- Sprinkle with chaat masala and rock salt. Add a row of pickled onions and cucumber (if using) off the centre. Squeeze some lime juice over the filling. Finish with a few squirts of ketchup.
- Form a tight roll, ensuring the filling is enclosed. Wrap two-thirds of the roll in paper, tucking any excess at the bottom.
- Great! Your Kolkata-style egg roll is ready. Enjoy it hot with your family or loved ones.
Video
Notes
- Cucumber use is optional but adds crunchiness to the egg roll.
- You can use mustard sauce (kasundi) for added spiciness.
- Additionally, you can add chicken, mutton, soya chunks, or aloo dum as stuffing for a fusion twist.
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