Egg Roll

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.

Egg Rolls on FoodistaEgg Rolls

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