Kolkata Style Egg Rolls

Name: Kolkata Style Egg Rolls
Total time: 2100 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup refined flour (maida); 1/4 cup wheat flour (ata); 5 tsp vegetable oil; 1 tsp Salt; 1/2 tsp sugar; 2 eggs; 1 tsp black pepper powder; 3 tbsp chopped onions; 4 tbsp chopped cucumber; 1/2 tbsp chopped coriander leaves; 1/2 tbsp tomato ketchup; 4 tsp chilli sauce; 4 tsp bengali mustard sauce (kasundi); 1/2 tsp black salt; 1 tsp lemon juice

Swagata Banerjee @cook_16336554

#wraps_and_rolls

Swagata Banerjee @cook_16336554

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Ingredients

35 minutes

2 servings

1/2 cuprefined flour (maida)
1/4 cupwheat flour (ata)
5 tspvegetable oil
1 tspSalt
1/2 tspsugar
2eggs
1 tspblack pepper powder
3 tbspchopped onions
4 tbspchopped cucumber
1/2 tbspchopped coriander leaves
1/2 tbsptomato ketchup
4 tspchilli sauce
4 tspbengali mustard sauce (kasundi)
1/2 tspblack salt
1 tsplemon juice

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Steps

35 minutes

1

Take both the flours in a large bowl & add 2 tsp of oil, 1/2 tsp of salt and 1/2 tsp of sugar into it
2

Mix everything very well until the mixture achieves bread crumb like texture
3

Now gradually pour some water little at a time into the flour mixture & start kneading
4

Once the mixture forms a medium soft dough stop kneading & cover the dough with a wet cloth. Let it rest for about 15 minutes
5

Once the duration of 15 minutes is over remove the cloth from the dough & make some lemon sized balls out of it. Usually the amount of flour that has been used in this recipe will provide about two lemon sized balls
6

Flatten the balls one at a time in between your palms to give them a 'peda' like shape
7

Then dip each of the 'peda' into some refined flour & roll it out into a thin roti. Make sure not to make it too thin otherwise the rotis will become very crispy after they are roasted and therefore, we won't be able to make rolls with those crispy rotis
8

Now heat a pan & put one roti at a time into the pan
9

Roast both the sides of the roti until some light brown patches arise on both the sides
10

Now drizzle 1/2 tsp of oil on one side of the roti & roast that side for a couple of minutes
11

Don't put oil on the other side. Leave it as it is
12

Once the one side of the roti is roasted with oil remove the roti from the pan & repeat the same for the other roti
13

Now beat one egg at a time with salt & of black pepper powder
14

Heat oil into a pan & pour the egg into it
15

As soon as the egg starts to set place one roti with the roasted side down onto the egg surface
16

Once the roti is stuck to the egg drizzle oil on top of the roti & flip the whole thing
17

Let the pan sit on medium flame until the other side of the roti is nicely roasted
18

As soon as the other side is also roasted remove the whole thing from the pan & place it on top of a piece of parchment paper making sure the egg side is on top
19

Now make a bed of chopped onions & chopped cucumber at one side of the egg surface
20

Then drizzle half the amount of the ketchup that has been listed above, chilli sauce, mustard sauce, black salt and lemon juice on top of the vegetable bed
21

Lastly throw half the amount of the chopped coriander leaves that is mentioned in the above list on top of the sauce layer and tightly roll the whole thing with gentle pressure so that no stuffing is coming out
22

Now tightly wrap the roll with the piece of parchment paper keeping one end of the roll uncovered
23

In the same way prepare the other roll
24

Serve the rolls hot either as a breakfast or as a tiffin time snack