Street style Egg-roll

Egg-roll has been an iconic street food of West Bengal. It is easy to prepare and is the best snacks on the go. The flaky paratha, with abundance of salady veggies and most importantly with an egg cooked along with the paratha forms the best street style egg-roll. However, these days you will also find it’s cousins in the market like chicken egg roll, but this is the basic one.

Egg-roll has been one of my most favorite street food and this being easy to prepare was sometimes prepared by my mother even at home. Since, I was quiet interested in cooking right from my childhood, this is one of the dishes that I learnt to prepare at a quiet tender age.

Other famous Kolkata style street foods on my blog are:

Course: Snacks

Cuisine: Bengali(Indian)

Preparation time: 10 mins

Cook time: 10 mins

Servings: 2 pieces

Ingredients

• 150g wheat flour/maida
• 2 eggs
• 1 tablespoon of oil
• Salt to taste
• 1/3 cup of onion thinly sliced
• ¼ cup of cucumber thinly sliced
• 1 tablespoon of chopped coriander leaves
• 2-3 green chilies thinly sliced
• Oil for shallow frying
• 1 teaspoon of lemon juice
• ¼ teaspoon of chaat masala
• 2 tablespoons of tomato ketchup

Directions

1. Take the wheat flour in a bowl. To it add the salt and one tablespoon of oil. Now rub the oil properly to all the flour. This gives the paratha of the roll a flakier texture.
2. Now, add water little by little, and make a firm dough.
3. Cover the dough with a damp cloth and let it rest for at least half an hour.
4. Meanwhile thinly slice the onions, julienne the cucumber and finely chop the green chilies and coriander leaves.
5. Add lemon juice and chaat masala to the chopped onions and let it sit for a while. Pickling the onion reduces it’s sharpness.
6. In a bowl, beat an egg and add a pinch of salt. Whisk it and keep aside.
7. Keep everything ready on your kitchen counter to prepare the parathas and then the roll in one go.
8. Now, divide the dough into two balls and roll it into two parathas and keep them aside.
9. In a hot skillet, add about 2 tablespoons of oil. Once the oil is hot, add one paratha.
10. Gently flip the paratha to cook the other side.
11. Once this is done, add the whisked egg. This can be done in two ways:
    1. Add the whisked egg on the paratha.
    2. Remove the paratha from the skillet and then pour the whisked egg on the skillet and then on the egg place the paratha (I did both and results are the same)
12. Now, gently, flip the paratha to cook everything properly.
13. Take the paratha out on a plate with the egg side facing up.
14. Now, place the salad mixture in the paratha along the center longitudinally.
15. Gently roll the parathas.
16. Now take a butter paper  and roll it around the roll from half of the roll.

Notes

• I like my tomato ketchup on the side. However, you can also add tomato ketchup in the egg-roll before rolling.
• I have added one egg per roll. You can use 3-4 eggs for two roll to make it tastier.

Step by step instructions to prepare Egg-roll

Take the wheat flour in a bowl. To it add the salt and one tablespoon of oil. Now rub the oil properly to all the flour. This gives the paratha of the roll a flakier texture. Now, add water little by little, and make a firm dough. Cover the dough with a damp cloth and let it rest for at least half an hour.

Meanwhile thinly slice the onions, julienne the cucumber and finely chop the green chilies and coriander leaves.

Add lemon juice and chaat masala to the chopped onions and let it sit for a while. Pickling the onion reduces it’s sharpness.

In a bowl, beat an egg and add a pinch of salt. Whisk it and keep aside. Keep everything ready on your kitchen counter to prepare the parathas and then the roll in one go.

Now, divide the dough into two balls and roll it into two parathas and keep them aside.

In a hot skillet, add about 2 tablespoons of oil. Once the oil is hot, add one paratha.

Gently flip the paratha to cook the other side.

Once this is done, Remove the paratha from the skillet and then pour the whisked egg on the skillet.

Place the paratha on the egg in the skillet.

Now, gently, flip the paratha to cook everything properly. Take the paratha out on a plate with the egg side facing up. Now, place the salad mixture in the paratha along the center longitudinally. Gently roll the parathas. Now take a butter paper  and roll it around the roll from half of the roll.

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