5 Reasons Why Kolkata Style Egg Roll is a Must-Try Delicacy I अंडा रोल I Pankaj Bhadouria
Do you what is the secret behind the Kolkata Style Egg Roll?
It is the perfect Flaky Paratha made for the roll!
This is no humble egg roll but a special egg roll known for its flaky paraha.
The Kolkata Style Egg Roll is a street food that was born in Kolkata but has now become famous all over the country. This simple egg roll is basically a flaky paratha that is layered with beaten eggs on one side and rolled up with a filling of a simple onion cucumber salad. The Kolkata Style Egg Roll then rolled up in butter paper to facilitate eating, prevent the filling from dropping out and also to ensure that the hands remain clean!
The egg roll is especially popular amongst, students, working professional and is extremely handy during Durga Puja as one goes Pandal Hopping!
Today, I have shared with you all the tips and tricks to get the perfect Flaky paratha at home. The secret to this perfect flaky paratha lies in the kneading of the dough and resting the dough between rolling and folding.
Try out the Kolkata Style Egg Roll at home and let me know how it turned out!
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Recipe :
Kolkata Style Egg Roll
Preparation Time: 30 minutes + Resting Time
Cooking Time: 4-5 minutes each
Makes: 4
Ingredients:
For the dough:
2 cups flour
½ tsp salt
1 tsp sugar
4 tbsp ghee/ vanaspati
Water to knead
For the paratha:
8 eggs
Salt to taste
Ghee to spread
Oil to fry
Chat masala to taste
Black salt to taste
Tomato ketchup to taste
Sliced onion & Cucumber salad
Method:
Add the salt, sugar, ghee to the flour and rub well. Add water and knead to as soft, smooth dough. Knead for 8-10 minutes at least.
Rest the dough for 1 hour.
Divide the dough into 4 equal sized balls. Roll smooth. Roll out each ball into a roti of 10” diameter. Spread 1 tbsp ghee over the roti. Sprinkle 1 tbsp dry flour over it.
Make a cut from the centre to the edge. Roll from one end to make a tight cone.
Press down the cone to make a ball and rest the dough balls for 10 minutes. Roll the balls again. Spread 1 tbsp ghee over the roti. Sprinkle 1 tbsp dry flour over it.
Fold using the fan fold technique. Now stretch and roll the dough into a ball and rest again for 20 minutes.
Roll out the paratha and cook over medium hot tawa with 2 tnsp oil till the paratha is crisp on both the sides.
Beat 2 eggs with ½ tsp salt. Pour eggs over the paratha and flip. Cook till the egg is well cooked. Remove from heat. Place the salad in the centre, sprinkle chat masala and black salt. Top with tomato ketchup. Roll up in butter paper and serve!
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