Kolkata-style Egg Roll, that delicious wrap - nah Roll, is a classic Kolkata street food. Imagine crispy paratha bread filled with an omelet-style egg, onions, cucumbers, and maybe some capsicum. A dash of green chili, and of course, tomato and chili sauce, completes this amazing Kolkata Egg Roll.
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Debjani's Note
After a chectic week at work, I didn't feel like cooking last night. I was about to order takeout because I was really craving some Bengali food. I even mentioned to Mehebub, "It's been ages since I had an Egg Roll!"
My husband then asked, a little strangely, "Can we get a Roll for Pasta too… without green chili?"
That's when I jumped in, "Absolutely not! I'm not getting her an Egg Roll from outside! Who knows what kind of oil they use?"
Mehebub responded, "But Debjani, we need to introduce her to Bengali fast food! It's our duty as Bengali parents! She needs to experience the goodness of our street food, especially an Egg Roll with Kumro Sauce!"
That's when Pasta's Mom decided she would make Kolkata-style Egg Rolls herself! I wanted to share the delicious flavors of Kolkata's famous street food with my little one, right in my own kitchen - Debjanir Rannaghar.
I've certainly made rolls at home before! While the "Kati Rolls" we found in Gurgaon were okay, they reminded me more of North Indian rolls. They just weren't the same as the Kolkata-style egg rolls we used to enjoy almost every other day back in Kolkata.
*I wrote down this recipe while we were living in Gurgaon back in 2015!
The mandatory street food - Kolkata's Egg Roll
Back in my college days, whether I was heading home from tuition or the university, I'd always make a pit stop at Guest Snacks Bar near Shradhyananda Park for a Kolkata-style egg roll. Those delicious rolls only cost between 7 and 12 rupees, and even now, you can still get one for a reasonable price in Kolkata. Honestly, egg rolls need no introduction, especially to Bengalis! Many of us have a long history of enjoying egg rolls, often followed by some Gelucil! In West Bengal, the egg roll is probably the second most popular fast food, right after Phuchka. Imagine a crispy, yet soft paratha topped with an omelet and stuffed with cucumbers, onions, and a generous serving of tomato sauce - nah Kumro Sauce (if you know, you know) - perfection!
Amader Kotha - the backdrop of the Kolkata-style Egg Roll Picture
On a different note, though not related to egg rolls, I wanted to mention that I was planning to reread "Amader Katha," the autobiography by the late Bijaya Ray. I adored it when it was serialized in Desh magazine before it was published as a book. Sadly, Mrs. Ray passed away last week.
Bijaya Ray is wonderful, not just for her beauty, but also for how she embodies Bijaya - a truly complete mother!
I'm completely captivated by her character and her natural grace. I even used "Amader Katha" as a backdrop while taking pictures of my Egg Rolls, my cup of coffee, and a Kolkata-style egg roll alongside my favorite book.
Pasta's dedicated father then took on the delightful task of introducing our little one to the wonders of the Kolkata-style Egg Roll!
Recipe Card
Kolkata-Style Egg Roll Recipe
Ingredients
- 250 g All-Purpose Flour / Maida
- 5 Egg
- 1 Cucumber
- 1 Onion
- 3 Green Chili
- 3 tablespoon Tomato Sauce
- 1 tablespoon Green Chili Sauce
- 1 teaspoon Lemon Juice
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 6 tablespoon Vegetable Oil
Instructions
Making Dough
- Let's start by preparing the dough. In a bowl, combine all-purpose flour, sugar, and ½ teaspoon of salt, mixing them well.
- Add 1 tablespoon of oil to the flour and mix until the texture resembles sand.
- Gradually add water and knead the mixture into a soft dough. I used about 1 cup of water for this.
- Continue kneading for around five minutes, then cover the dough with a damp cloth and let it rest for 30 minutes.
Prep Work
- While the dough rests, let's prepare the vegetables.
- Cut the cucumber and onion into thin, long strips (julienne) and mix them with lemon juice.
- Set aside for 5 minutes.
- Chop a green chili and add it to the cucumber and onion mixture.
- If using capsicum, slice it too.
Making Egg Roll
- Take the rested dough, knead it briefly for about a minute, and divide it into 5 equal portions.
- Roll each portion into a smooth, round ball.
- Take one dough ball and roll it out into a 6-inch diameter circle, making sure it's thin and even.
- Heat a flat frying pan over medium heat.
- Fry the paratha on one side for roughly one minute on low heat, until it becomes crispy and fully cooked from one side but semi-cooked on the other side.
- Now, for the egg stacked paratha, In a bowl, crack one egg, add a pinch of salt, and whisk it lightly as if making an omelet.
- Remove the semi cooked paratha from the pan and then pour the egg mixture over the oil.
- Gently press the semi-cooked side of the paratha onto the semi-cooked egg, either with your hand or a spatula. Cook for about a minute on low heat to make the paratha crispy.
- To assemble the egg roll, lay an egg paratha on a plate. Arrange a horizontal line of cucumber, onion, and green chili mix across one side. Drizzle with tomato sauce and green chili sauce.
- Add a squeeze of lemon juice and any seasoning you like.
- Starting from the filled side, roll up the paratha tightly. Wrap it in a paper towel, twisting the ends to secure it.
- Repeat the process to make the remaining egg rolls.
Notes
- I left out the green chili and chili sauce for my daughter's egg roll to make it kid-friendly.
- For a richer flavor, try using two or three eggs per roll.
- You can also add a dash of black pepper as seasoning.
Nutrition
Related Snack Recipes
Have you tried the Kolkata-style Egg Roll recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Kolkata-style Egg Roll recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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