Kolkata Egg Rolls – Indian Special
Kolkata Egg Rolls are one of the most iconic and beloved street foods from the bustling streets of Kolkata, India. These flaky, golden parathas are wrapped around a fluffy egg omelet and filled with a refreshing mix of onions, cucumbers, chilies, and tangy sauces. Quick to prepare and bursting with sweet, spicy, and savory flavors, these Egg Rolls are a perfect snack, breakfast, or light meal that you can easily make at home!
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
For the Paratha (Flatbread):
- 1 cup all-purpose flour (maida)
- ¼ teaspoon salt
- 1 teaspoon oil
- Water (as needed for kneading)
For the Egg Layer:
- 2 eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red chili powder (optional)
- 1 teaspoon oil or butter
For the Filling:
- 1 small onion, thinly sliced
- ½ small cucumber, thinly sliced
- 1 green chili, finely chopped (optional)
- ½ teaspoon lemon juice
- 2 tablespoons tomato ketchup
- 1 teaspoon green chutney or mayonnaise (optional)
- Chaat masala (optional, for extra flavor)
Prepare the Dough (Paratha):
In a bowl, mix flour, salt, and oil. Gradually add water and knead into a soft, smooth dough.
Cover and let it rest for 15 minutes.
Divide into two balls and roll out into thin circles.
Cook the Paratha:
Heat a pan over medium heat and cook each paratha for 1–2 minutes per side until golden brown.
Brush lightly with oil and cook for another 30 seconds per side until crisp.
Cook the Egg Layer:
In a bowl, whisk eggs with salt, black pepper, and red chili powder.
Heat 1 teaspoon oil in the same pan and pour in the egg mixture.
Immediately place the paratha on top of the egg while it’s still wet.
Cook for 1–2 minutes, then flip so the egg sticks to the paratha.
Assemble the Egg Roll:
Remove the egg-coated paratha from the pan and place it on a flat surface.
Add sliced onions, cucumber, green chili, lemon juice, and sauces in the center.
Sprinkle with chaat masala for extra flavor.
Roll tightly and wrap one end with parchment paper or foil for easy eating.
Serve:
Serve hot with extra ketchup or green chutney on the side.
Enjoy with a cup of chai or a cold drink for an authentic street-food experience!
Recipe Notes:
For extra crispiness, use a flaky lachha paratha instead of plain paratha.
Make it spicier by adding green chilies or extra red chili powder.
For a meaty twist, add cooked chicken or kebab pieces inside.
Storage Tip : Best eaten fresh, but you can store parathas in an airtight container for up to 2 days.
