Kolkata Egg Roll

Kolkata style Egg Rolls, takes you virtually down to the streets of City of Joy - Calcutta. 

Easy to make with simple ingredients, yet absolutely delightful and a complete meal in itself. 

One of the most loved Kolkata street food, can also be a good  reasonable crave-calming option, when rationing ingredients is extremely required to delay grocery shopping 🛍trips 

Delicious flaky flat bread (parantha made with All-Purpose flour. Chapatis  can also be used), covered with egg on one side and filled with a simple salad of onion and cucumber with some green chili for heat and a hint of chaat masala and lemon juice to bring it all together! 


  • For 4 paratha
  • 2 cup of all purpose flour.
  • 2 Teaspoons cooking oil 
  • Salt.
  • Hot Water.
  • Some dry flour for rolling.

  • OFor layering and filling
  • 4 eggs.
  • Salt & Pepper.
  • 2 Tablespoons Cooking Oil (for frying)
  • 2 Tablespoons Butter (for frying)
  • 1 cup onion thinly sliced.
  • 1 cup cucumber thinly sliced.
  • Some chopped coriander leaves.
  • 4 green chilies chopped.
  • 2 Tablespoons of lemon juice.
  • 1/4th Teaspoon of chaat masala.
  • 3 Tablespoons tomato ketchup


Put flour, little salt, oil and in a mixing bowl. Mix it with your hand very well for a minute.

Then add little by little water and mix it. Make a soft dough. Knead the dough for 5 minutes and cover with a damp cloth. Keep the bowl aside for 30 minutes.

In another bowl add onion slices, chopped green chilies, lemon juice and chaat masala. Mix well and let it rest for 15 minutes.

Now take a lemon size portion from the dough in your palm. Roll it like a ball. (The mentioned ingredients will make 4 rolls. Each roll requires minimum one egg) With the help of some dry flour flatten it to a semi thin disc.

Heat a tawa / frying pan for 2 minutes.

Place the paratha in the hot tawa for 30 seconds.

Turn the side and give it another 30 seconds.


Now add 1/2 tablespoon oil and 1 teaspoon butter from sides of the paratha.

Crack open an egg, sprinkle pinch of salt and pepper.

Then with a round laddle spread the egg all over the paratha. Then flip it, using a tong,  to the other side and fry for a minute.


Now as a filling first spread some of the onion and green chilies mixture then some cucumber and coriander leaves, lastly add 1 Tablespoon of each 2 sauces.

Roll the paratha tightly and secure one side with rectangular piece of paper.


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