When it comes to street food, the ‘egg roll’ undoubtedly rules the hearts of the eastern metropolis and its people. (Source: Sanghamitra Majumdar)
If you have been to Kolkata and there is no ‘roll’, your tour was incomplete. When it comes to street food, the ‘egg roll’ undoubtedly rules the hearts of the eastern metropolis and its people. While not too different from Delhi’s ‘Kathi Roll’ and Mumbai’s ‘Frankie’, the egg roll has its own unique charm. You can also eat it with chicken or mutton fillings, but the original egg-only version, with pickled tangy onion and cucumber filling, is always the most popular. In Kolkata, or for the people of Kolkata, when you order a ‘roll’ it means ‘egg roll’, whether you mention the egg or not – even a mutton or chicken roll is not a ‘roll’ if it does not have a layer. Eggs inside.
The recipe is simple and can be easily made at home. Here’s how:
Ingredients (4 servings)
Eggs: 4
Onion: 2
Carrots: 1
Cucumber: 1
Vinegar: 2 tablespoons
Flour: 1 cup
Flour: 1 cup
Oil: 2-3 tablespoons for flour and as needed for frying
Tomato sauce
Saline
Chili Flakes: 8 teaspoons
Preparation: Mix flour and flour well with oil, salt and water.
Finely chop the onion, cucumber and carrot for the filling and mix with vinegar, chili flakes and salt.
Make four balls out of soft flour and roll like a chapati / parantha.
Fry one by one on both sides with a little oil.
Beat one egg a little and spread it in the pan.
Immediately put a fried parantha on it.
Once the eggs at the bottom of the parantha have hardened, remove from the heat and place on a plate – next to the eggs.
Spread some tomato sauce and fill the salad, before it rolls up. Repeat the process with the remaining three parameters.
Serve hot.
Note: For admission, you can also use spicy chicken or mutton. Just make the filling juicy but dry enough so that the roll doesn’t break.
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