After a super hectic week at work, I was not in a mood to cook last night. I was almost planning to order something from outside! Actually, I was craving for something typical Bengali. I asked Mehebub “ei kotodin Egg Roll khaini 😎 ” (have not had Egg Roll long ago)!
Hubby asked a very relevant yet weird question “then one Roll for Pasta as well… without Green Chili?” 👿
The furious Mom replied “Excuse me! Am not going to give her Egg Roll from outside! I don’t even know which oil they use while cooking” 🙄 !
“But Debjani we should introduce Bengali fast food to her! It is our duty as Bengali parent”; my Architect Husband replied !
Momma dear then decided to make Kolkata Style Egg Roll especially to introduce Ms. Pasta to Bong fast Food! It is not that I never had made Rolls at home. In fact, I prefer to make it at home given what we found in Gurgaon is “Kati Roll” which is for me a North Indian Roll, however, not the Kolkata style egg Roll that we used to have almost every second day there in Kolkata…
Kolkata Egg Roll!
I used to grab Kolkata style Egg Roll from Guest Snacks Bar nearby Shradhyananda Park while returning from tuition classes during my Grad days and also while returning from the university during Masters! We used to pay 7-12 rupees for a decent Egg Roll in Kolkata and even today this evil thing comes by paying a decent price there! I guess Egg Roll requires no further introduction at least to Bongs! Our tummies have a history of having Egg Rolls followed by Gelucil! Egg Roll is maybe the second popular fast food after Phuchka in West Bengal. Crisp yet soft Paratha tacked with an omelet and stuffed with Cucumbers and Onions and loaded with Tomato Sauce and then Voila!
Beyond Kolkata style Egg Roll!
Though not related to Kolkata style Egg Roll, however, there is something I would like to share. I was planning to reread “Amader Katha” (autobiographical writing by late Bijaya Ray). I loved reading the book when it was not a book but they used to publish in Desh as a periodical. Mrs. Ray died last week. This book is very much close to my heart not only because of the fact that it narrates the life of Satyajit and Bijaya Ray beautifully but also for the character of Bijaya….a complete mother!
I am nothing but fascinated with her character, her ease.....I used “Amader Katha” as a prop for my Egg Rolls while clicking those and then My Cup of coffee and a Kolkata Style Egg Roll and my favorite book.... and dedicated Father took the responsibility to introduce the Kolkata Style Egg Roll to the little one :-D!
Here's how I make Kolkata style Egg Roll in Debjanir Rannaghar!Print
Egg Roll is a type of Wrap and is a famous Street Food from Kolkata
- All-Purpose Flour: 250g
- Egg: 5
- Cucumber: 1
- Onion: 1
- Green Chili: 2-3
- Tomato Sauce: 3 Tbsp.
- Green Chili Sauce: 1 Tbsp.
- Lemon Juice: 1 Tsp.
- Sugar: 1 Tsp.
- Salt: 1 Tsp.
- Refined Vegetable Oil: 6 Tbsp.
Preparing the Dough:
- Take All Purpose Flour along with Sugar and ½ Tsp. salt in a bowl and mix properly.
- Add 1 Tbsp. Oil to the Flour and mix. The mixture should feel sand-like.
- Now knead Flour using water to make a soft dough. It took me 1 Cup water to knead the dough.
- Knead the dough for around five minutes.
- Cover the dough with a wet cloth and leave it for 30 minutes.
- Cut Cucumber and Onion into julienne pieces (long strip) and mix with lemon Juice leave it for 5 minutes.
- Chop Green Chili and mix with Cucumber-Onion pieces.
Making of the Egg Stacked Paratha:
- In a bowl take one Egg and sprinkle a little salt and beat it just like omelet batter.
- Now Take the Dough and knead it again for 1 minute and then divide it into 5 parts and make a round ball of each portion of dough.
- Take One Dough and Roll out it into a circle Paratha of 6” diameter.
- Make sure the Paratha is flat and thin.
- Now heat a flat frying pan in medium heat.
- Pour 1 Tbsp. Oil in the Pan and spread the oil in the center of the Pan and then pour Egg mixture over the oil.
- Keep the flame on the lower side.
- Now place the Paratha over the semi-cooked Egg and using your hand or a spatula lightly press it and then cook for 1 minute in low flame.
- Turn the Paratha using a spatula to other side and cook for around 2 minutes in low flame till the Paratha turn crispy and fully cooked.
Stuffing the Paratha and finishing Egg Roll:
- Place one Egg Paratha over a plate and put some Cucumber-Onion-Green Chili mix horizontally in one side and sprinkle some Tomato sauce and Green Chili Sauce over the Topping.
- Sprinkle a few drops of Lemon juice.
- You may sprinkle some seasoning as well.
- Start Rolling the Egg Paratha stuffed with veggies from one side and wrap it using a paper towel and then twist the paper towel to close it.
- Following the same process make rest of the Egg Rolls.
I have not added Green Chili and Chili Sauce in my daughter's portion
Instead of one egg per roll, you can use 2-3 eggs per roll to make it tastier.
You may add black pepper powder as a seasoning.
- Category: Snack
- Cuisine: Bengali
- Serving Size: 120g
- Calories: 413
- Sugar: 3.7g
- Sodium: 662mg
- Fat: 21.3g
- Saturated Fat: 4g
- Carbohydrates: 44.2g
- Fiber: 2.3g
- Protein: 11.5g
- Cholesterol: 164mg
Snack Recipes from Debjanir Rannaghar!
Oatmeal, Almond, Raisin, Date and Chocolate Energy Balls (Also known as breakfast energy balls)
Bedmi Poori Aur Aloo ki Sabzi (Also known as Puri Sabzi)
Grilled Egg and Cheese Sandwich ( also known as Egg sandwich)
Have you tried the Kolkata style recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.