Kolkata Egg Roll

Name: Kolkata Egg Roll
Total time: 2400 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 3 cups all porpose flour or Maida; 1 tablespoon Vegetable shortening; 1 teaspoon Sugar; 1/2 teaspoon Salt; 1 cup (approximately) hot Water to make the dough; 1/2 cup Vegetable oil for making the paratha and to fry; 8 Eggs (1 for each roll); 1 big Cucumber; 2 big Onions; 2 fresh green Chillis; 1 Lime; 1 teaspoon Chat masala; 1 teaspoon Black salt; to taste Regualr Salt; Tomato ketchup as required

Sabrina Yasmin @barak_kitchen

Riyadh

#streetfoodonindia
#StreetsofKolkata
Egg roll is probably the most popular street food of kolkata. You can find them in any busy area in Kolkata where people are happily eating the flakey , filling and delicious egg roll for their breakfast,lunch or snack.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

40 minutes

8 servings

3 cupsall porpose flour or Maida
1 tablespoonVegetable shortening
1 teaspoonSugar
1/2 teaspoonSalt
1 cup(approximately) hot Water to make the dough
1/2 cupVegetable oil for making the paratha and to fry
For stuffing
8Eggs (1 for each roll)
1big Cucumber
2big Onions
2fresh green Chillis
1Lime
1 teaspoonChat masala
1 teaspoonBlack salt
to tasteRegualr Salt
Tomato ketchup as required

Saved

Steps

40 minutes

1

Take 3 cups of maida, 1 tablespoon of vegetable shortening, 1 teaspoon of sugar and 1/2 teaspoon of salt or in a big mixing bowl.
2

With your finger tips mix them well to make a crumbly mixture.
3

Make a well in the centre and add half cup of hot water.
4

Mix and make a soft and smooth dough by gradually adding more water.
5

Cover and keep aside for 20 minutes to set.
6

For the stuffing take cucumber, cut in halves and remove the seeds. Seeds will make the roll soggy, that's why it is necessary to discurd them.
7

Cut cucumber pieces in julienne or like match sticks and keep in a dish.
8

Take the onions and cut them in thin slices.
9

Also chop green chillies into small pieces.
10

Add chopped green chillies and 1/2 of a lime juice to sliced onions.
11

Mix them well and keep aside. This will give onions and chillies a little tangyness.
12

Break 1 egg in a bowl, add a pinch of salt and beat with a fork. So for 1 roll, egg mixture is ready.
13

Now to make flakey paratha, take a big lemon size portion of dough and make it round patty.
14

With rolling pin roll a medium size round thin sheet.
15

Spread some oil over the roti and make a slit from the centre to it's side.
16

Now start rolling from one side of the slit to make a layered cone.
17

Now stand the cone keeping it's base at the bottom and press it to make a layered patty.
18

Roll the patty to make a layered thin paratha. These steps are necessary to make the roll flakey.
19

Heat 2 tablespoon of vegetable oil in a skillet or pan.
20

Place the rolled paratha to hot oil and start frying.
21

After 1 minute flip the paratha and fry in the other side by constantly pressing and rotating with a spatula.
22

When the paratha becomes golden brown from both sides spread the egg mixture over the paratha.
23

Reduce the flame,cook for a minute and then flip carefully.
24

Also cook the bottom side for 1 minute and then invert, check and remove from pan.
25

Like this make some more parathas with egg.
26

At the time of serving take an egg paratha and sprinkle some chat masala and black salt at first.
27

Now in one side first spread some onion-chilli mixture and then some cucumber julienne.
28

Also spread some tomato ketchup.
29

Roll the paratha from stuffing side and wrap with a paper.
30

Serve immediately.