Kolkata Style Egg Roll

There was a time when egg roll was the only roll that I relished. Chicken or mutton roll was something that appeared very complicated and heavy in taste. The smell of frying eggs and the thin parathas were to die for. But now I make egg rolls for my husband’s lunchbox only. They are easy, light, downright tasty and incredibly delicious.

Kolkata Style Egg Roll

Makes 4 rolls

Ingredients:

1 cup of all purpose flour

¼ cup of whole wheat flour

8 eggs

1 onion – sliced

2-3 green chillies – sliced

Juice of 2 limes

2 tsp chaat masala

1 tsp black salt

Some coriander leaves

Ketchup

Green chilli sauce

½ cup of regular sunflower oil

Salt & Pepper

Method:

Make the paratha:

In a large bowl take the flour, whole wheat flour, salt and 2 tbsp oil.

Mix them with hand until well incorporated.

Now add ¼ cup of water and mix again until all the flour is well incorporated and has created a lump.

Dust a flat surface with some flour and transfer the dough there. Start kneading the dough with the back of your palms to create a smooth dough. You will need to knead for about 10-15 minutes. Add water as required so that the dough has a perfect balance of moisture in it. It should not be too stiff or too soft.

In the end add 1 tbsp oil and knead again, until the oil is perfectly mixed with the dough. Cover the dough with a damp cheesecloth and leave at the kitchen counter for about 30 minutes.

Make 4 large balls from the dough and give them a proper round shape.

Lather the dough with oil and roll into a thin large chapatti.

Fry the chapatti in tawa with oil until they are nicely golden on both the sides.

Keep the chapatti aside.

Make the roll:

In a bowl break 2 eggs and add some salt. Whisk the eggs with a fork until the eggs lose their bindings. But they should not be frothy.

Heat some oil in the same tawa and pour the whisked eggs. As the eggs start to become firm place one paratha on top of it. Pour some more oil around the edges and fry for half a minute.

Flip it and fry the other side of the paratha for half a minute more. The flame should be on low to medium.

Place this chapatti on a chopping board or just any kind of flat surface.

Assemble:

Place some sliced onions, chopped coriander leaves and chopped green chillies. Sprinkle some black salt and chat masala. Squeeze half of a lime. Put some ketchup and green chilli sauce over the onions.

Roll the chapatti and wrap half of the roll with a square sheet of news paper and seal the ending by pushing some of the excess paper inside the roll.

Serve immediately.