Kolkata Street Style Egg Roll recipe | Egg Paratha Roll | Egg Frankie | Egg Kathi Roll

Egg Roll is a Kolkata street style egg paratha wrapped with julienne onion and cucumber salad with tomato ketchup. Egg roll is originated in Kolkata and one of the most popular evening time street food of all over India. Not exactly developed in Kolkata streets, came up with Old Calcutta Cabins(small restaurants or cafes in the Old times of Calcutta). Later, egg rolls were tagged as fast food for being a quickly made dish. However, in other Indian Metro cities (like Delhi or Mumbai, and Chennai), you can find this wrap as egg paratha roll or egg Frankie or egg kathi roll or anda rolls.

Basically, Kolkata Egg Roll is a slightly thick and one-sided crunchy layered paratha, topped with an omelette (only made with salt). And that omelette topped paratha is rolled with a slightly tangy & slightly spicy onion cucumber salad mixed with lemon juice, green chillies, salt and tomato sauce. Butter paper is used for wrapping to secure the egg roll stuffing to fall.

That soft & fluffy layer of egg (whether made with single/double eggs) on the paratha makes this wrap soft & juicy from the inside. And the crunch comes from the fresh veggies and the outer cover of this rolled bread.

Last night when I was making this Kolkata Street Style Egg Rolls for dinner, I thought to share this recipe on my blog. I occasionally make this egg wrap, especially prepare for my kid’s evening-time quick snack. And I prepare the such dishes at home when I hugely miss my Kolkata street food. Especially missed this roll at Durga puja time, as in during pandal hopping in Kolkata, we used to take a quick bite of these hot rolls.

Egg rolls are most popular as a light evening snack, an ideal snack for young people coming from the office or college. However, for Bengalis, egg rolls are a Durga Puja sensation for satisfying a little hunger.

Let’s see how do I make Kolkata street-style egg roll at home with simple step-by-step detail and it will help you to make it perfectly.

Can Check my – Kolkata-style chicken roll recipe

Homemade Mughlai Egg Paratha (Bengali Moglai porota)

Kolkata Street Style Egg Roll recipe | Egg paratha roll | Egg Frankie | Egg kathi roll

Recipe by Moumita PaulCourse: Snacks, Street foodCuisine: Bengali, Indian, BangladeshDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

Kolkata Street Style Egg Roll is a crispy egg-wrapped paratha, stuffed with thinly sliced julienne onion and cucumber salad with tomato ketchup. Wrapped with butter paper to secure its stuffing to fall.

Ingredients

For making egg rolls wrap
3 cups Maida /All-purpose flour
1¹/₂ tsp Sugar
1 tsp Salt
4 tbsp Vegetable Oil
1 cup (≈ 250 ml) of Water
For making egg rolls filling
10 Medium Eggs
1 Medium Cucumber
2 Medium Onion
2-3 Green Chillies
1 Lemon juice
1¹/₂ tsp Pepper (in total)
1¹/₂ tsp Salt (at whisking eggs)
Vegetable Oil (As required for frying)

How to make Kolkata Street Style Egg roll recipe at home step by step

First, In a mixing bowl, take maida (all-purpose flour), salt & sugar, and mix well.
Add 4 tbsp vegetable oil (for moyan) to maida and nicely mix it with your fingertips until the mixture gets crumbly.
Then gradually add water (I used 1 cup or 250 ml of water) to the mixture and start kneading the dough.
Add water as how much as you want to prepare a soft dough. Knead the dough at least for 10 mins.
Then grease the dough with 4 tsp of oil. Cover the dough with a moist cloth or cover the bowl with a plate, and keep the dough for 30 mins rest.
While the dough is in resting, in the meantime, prepare rolls’ salad stuffing.
Peel the cucumber & onion, thoroughly wash them & cut them into thin julienne slices.
Finely slice the green chillies (use as per your spice level).
Keep the salads in separate bowls, do not mix the veggies with each other.
The salad is ready for stuffing, keep it aside.
After 30 mins of resting, take out the dough, and knead it for 8-10 more mins.
Divide the dough into several doughs. I made 5 medium to big size doughs.
First grease the rolling board & rolling pin with oil and roll the dough into a fine or thin bread (as fine as you can).
Put 3- 4 tsp oil on the upper face of the bread. Then sprinkle 1 tbsp maida on it, mix both well (by hand) and spread well all over the bread.
Then tightly wrap the bread and then with a slight twist again turn into a dough.
Dip the dough in a generous amount of oil until the next dough is prepared.
Once the newly dough is prepared following the above method, take out the last soaked dough from the oil & keep it on a plate. Then dip the newly prepared dough in the same oil.
Following the above method, Once all the dough is ready, again roll the dough to a slightly thick bread.
Heat a tawa, put the bread on the tawa, and cook or toss the bread (without oil) until both sides have small bubbles.
Then heat oil on that same tawa and fry the bread (one by one) until golden and slight crisp from both sides.
Layered parathas are ready, remove them from the pan and keep them aside.
Now again add 2¹/₂ tbsp oil to the same tawa. Whisk one or two eggs with little salt & pepper. I used double eggs for one roll.
Put the eggs in hot oil, and spread it as much as possible all over the tawa.
Then immediately put the fried paratha on the eggs (rather than an omelette), and slightly press it down with your hand or with a help of a spatula.
To make sure, the downside of the paratha is perfectly coated (stuck) with egg.
After frying, the omelette side for 30 secs, flip the paratha and fry the other side until crispy as you need.
Remove the paratha from the pan, Keep it on a plate facing the omelette side up.
Put a handful of onion, cucumber & a few green chillies and a sprinkle of salt (on the omelette side) along the side of the paratha.
Then add tomato sauce (ketchup) on top of the salad and start wrapping.
After half of the wrapping, put the butter paper just 1¹/₂ inch below the mouth of the roll and completely wrap the paratha along with the paper. Lastly, tuck the excess paper into the bottom of the roll.
Egg roll is ready to taste. Serve hot egg rolls to get the best taste ever.

Notes

Though in Kolkata, this egg wrap comes with potato curry (aloo tarkari) stuffing. Though that is not mandatory. However, I never like that torkari so always ordered this roll without that torkari stuffing. If you love that torkari then must check my Mughlai paratha recipe, the same aloo tarkari recipe is discussed over there.
Gradually mix the water while kneading the dough and add the water as per your requirement to get a soft dough. Water requirements differ if using maida in more or less quantity.
You can also make the wrap with the simple paratha too. Layered paratha is not mandatory if not searching for Kolkata street-style taste.
Here I used double eggs for one roll, you can use single eggs too.
You can add chaat masala to its stuffing that is up to you. But never add coriander leaves surely spoil the taste.
For keeping long last crispiness in your rolls, must fry the egg roll’s paratha at the beginning once until golden and slightly crisp. Later after coating one side of the paratha with egg, again fry the other side of the paratha until gets crispy as you want.
After making egg rolls, you should have it as soon as possible. Otherwise, your egg roll will be no more crispy. The outer cover of rolls and the crunch of veggies spoils due to salt & lemon juice in the stuffing.