I am longing for home… for my city of joy. Late mornings… a steaming cup of tea at my bedside… no cooking… pampering by mom and dad. Sigh !!! Evenings would be hot samosas, loads of sweets – rasogolla to sondesh to kaju barfi. How can I forget golgappa/gupchup/ or Kolkata’s very own Fuchka and roll – chicken, egg, egg-chicken. Goodness…! The list is endless and I am already feeling hungry.
Kolkata is known for its ‘street food’, countless snacks being made at every nook and corner of the city. One such snack for today… the very famous – Egg Roll. As I was browsing through one of the food blogs came across this recipe… and though I already knew how to do it, thought of making it again for myself as a quick-lunch. If you know how to make a paratha and a omlette then its easy to make this one too. Here is the homemade egg roll recipe:
Ingredients:
For the Paratha: (refer to the plain paratha recipe)
- All purpose flour – 3 tbsp (approximately for one roll)
- Salt – 1/2 tsp
- Water – as required
- Oil
For the omlette:
- Egg – 1 for each roll
- Ginger garlic paste – 1/2 tsp
- Salt – to taste
- Milk – 1 tbsp (optional)
- Red chilli powder – to taste or 1/2 tsp (optional)
- Oil
For the filling: Use small amounts of the following
- Onions, thinly sliced
- Cucumber, finely chopped
- Green chillies, finely chopped
- Tomato Sauce – to taste
- Lime juice – 2-3 drops (optional)
Method:
- Mix flour, salt and water to knead a soft dough and roll out a round shaped paratha. Refer to Plain paratha recipe for further instructions.
- Heat a pan and cook the paratha with little oil on both the sides. Keep it aside.
- Beat the egg along with ginger garlic paste, salt, milk and red chilli (optional).
- Heat the pan with a little oil, swirl it so that the sides of the pan is also coated with the oil.
- On high heat in the pan pour the well beaten egg and spread it around in a circle. After almost 30 seconds reduce the flame to medium and let it cook on one side.
- As the edges are cooked, put the paratha on top of the egg and let it cook for a couple of minutes.
- Once the edges get browned, flip the paratha with the egg and let it cook for a minute.
- Remove the paratha with the egg on a plate with the egg side up.
- Put some thinly sliced onions, chopped cucumber and chopped green chillies on the egg side along the center as shown in the picture.
- Add tomato sauce (as desired)2-3 drops of lime juice (if desired).
- Roll it and wrap it in a paper (normal paper or tissue paper or newsprint). You may want to secure the roll with a tooth pick.
Note:
- Use fried chicken pieces in the egg roll to make egg chicken roll.
- Instead of using the egg you can use small fried and cooked chicken (with some onions and bell-pepper) or paneer pieces to get chicken or paneer roll.
