Kolkata Egg Rolls – Indian Special
Kolkata Egg Rolls, also known as Egg Kathi Rolls, are a beloved street food originating from the bustling streets of Kolkata, India. These flavorful wraps consist of a soft, flaky paratha coated with a scrambled egg, then filled with a medley of fresh vegetables like onions and cucumbers, seasoned with chaat masala, and finished with a drizzle of ketchup. Often enjoyed as a quick breakfast or snack, these rolls offer a delightful combination of textures and flavors, making them a popular choice among locals and visitors alike.
- 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:
Paratha Preparation: Traditionally, the paratha is made from scratch using maida (all-purpose flour), salt, sugar, and dalda (shortening). The dough is kneaded and rested before rolling out and cooking.
Egg Cooking: The egg is scrambled and cooked on the same tawa (griddle) where the paratha is cooked, allowing the paratha to absorb some of the egg’s flavor.
Vegetable Filling: A mix of thinly sliced onions, chopped green chilies, and lime juice is used to pickle the vegetables slightly, enhancing their flavor. Optionally, cucumber can be added for crunch.
Assembly: Once the paratha is cooked and the egg is scrambled, the egg is placed on the paratha, followed by the vegetable mixture and a drizzle of ketchup. The paratha is then rolled up to encase the filling.
Serving: Kolkata Egg Rolls are best enjoyed immediately while the paratha is warm and crispy. They can be served with a side of potato chips or a cup of chai for a complete meal.
