Appetizers/Snacks · Indian Streetfood/Indo Chines

Kolkata Egg Roll

Egg rolls, also know as frankie or wrap are a popular treat from streets of Kolkata (formerly Calcutta). Flaky flatbreads (parathas) that are rolled from a dough made of flour and shortening and cooked on a heavy tawa(griddle), then beaten eggs are spread on the flatbread. These are then stuffed with ketchup, a fresh salad made of onions, cucumber & cilantro, green chilies and sprinkled with chaat masala. These rolls are sold at every other street vendor and they are delicious, satisfying and have numerous varieties from fish to mutton to chicken stuffed ones.

I can eat these egg rolls everyday, they are so delicious!. In fact these make for an amazing breakfast. My love affair with Calcutta Egg rolls started much before I married into a Bengali family. Delhi is a culturally diverse city and during Durga Pujo you would find a lot of pandals springing up like wild mushrooms all the walled city. The evenings of navami were reserved for Durga Puja pandal hopping. There used to be a big pandal near our house and we used to walk our way there to attend the evening aarti and sample the food from the stalls.

Most of it is a fading memory because its been close to 13-14 years since I went to a pujo pandal but as I write this,I vividly remember the aroma of egg rolls and fried pomfrets that filled the air as well as the vibe.

Making these egg rolls is very simple. Probably the only time consuming part is making the paratha. However, if you don’t want to do that, you can very easily take a shortcut and buy flatbreads from store. Use something which is unleavened, not too thick or thin (don’t use a tortilla though :))

Here is a visual look at how to assemble the egg rolls.

A few things to be kept in mind when you make egg rolls :-

  • Make the dough for the parathas ahead and always always rest it for atleast 30 minutes. You can make the parathas ahead as well, cook them ever so slightly, don’t brown too much, cool them down and stash them one on top of other with a parchment/wax paper in between. Refrigerate for 2 days and freeze for up to two months. If you want to freeze, layer the parathas in a single layer on a plate or sheet and freeze for 3 hours.Once frozen, store them together in a zip loc bag.
  • One egg per roll is more than enough. If you will addd too much egg, it will remain raw while your paratha will become soggy. I like to individually crack and beat an egg for each roll while I make them.
  • Salad :- The traditional salad is onions + cucumbers +green chillies + cilantro tossed with some black salt. However you can add tomato or green pepper as well, it tastes quite good, especially the peppers.
  • Sauces :- Traditionally ketchup is added. However, at my in-laws I saw them using ketchup mixed with red chili sauce (Ching’s brand :)) and it tastes good. I sometimes add little sriracha as well.
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Kolkata Egg Roll

Popular Calcutta style egg rolls made with flakey crisped parathas topped with beaten egg and stuffed with fresh salad and sauce. These make for an amazing take along, finger food.
Prep Time15 mins
Cook Time20 mins
Course: Appetizer
Cuisine: Indian
Servings: 6 rolls

Ingredients

For the Parathas (Flatbread)

  • 2 cup all purpose flour/maida
  • 3 tbsp cooking oil
  • 1/2 tsp sugar
  • 3/4 tsp salt
  • Water to knead the dough

For the Egg Rolls

  • 6 large eggs
  • Salt
  • 1 small cucumber, peeled, halved and thinly sliced into half moons
  • 1 medium red onion, halved and thinly sliced into half moons
  • 3 tbsp chopped cilantro
  • chopped green chilies, to taste
  • 1/2 tsp black salt
  • 3 tbsp ketchup
  • 2 tbsp Red chili sauce or sriracha
  • Chaat Masala, to taste
  • 6 tbsp Oil, to cook the rolls

Instructions

Prepare the dough for paratha

  • In a large bowl, add flour, sugar, salt and oil. Mix with hands. When the flour can be held in a lump when you squeeze it between your palms, its ready for adding water.
  • Slowly add water and knead the dough well. It should be soft and pliable and not sticky at all. It took me little over 1/2 cup water to knead the dough. Once the dough starts coming together in a ball, moisten your hands with 1 tsp oil and knead for 2 minutes to form a smooth ball. Cover with a damp cloth and let the dough rest for 30 minutes. While the dough is resting, you can make the salad (recipe below).

Make the Salad & Sauce

  • In a bowl, mix onions, cucumbers, cilantro, green chili along with black salt and salt. Toss well and keep ready.
  • In a small bowl, mix the ketchup and chili sauce (or sriracha). Mix and keep ready.

Make the Egg rolls

  • Take one egg, crack it in a bowl, add salt and using a fork beat the egg lightly.
  • Once rested, divide the dough into 6 equal portions. Roll each portion into a round smooth ball.
  • Roll each portion into a 6 to 7 inch diameter circular flatbread. Don't make very thin or very thick flatbreads. Thin parathas will not take the weight of egg and tear away, thick ones won't crisp and remain undercooked
  • Heat a tawa or heavy pan on medium heat. Once hot, lower the flame.
  • Place the rolled paratha on the tawa and lightly cook for a minute. Flip and cook for 30 seconds on the second side. Lift and place the paratha on a plate nearby.
  • Now, add one tablespoon of oil and pour the egg mixture on oil. Let the egg semi cook for a minute.
  • Place the semi cooked paratha on top of semi cooked egg and press down slightly. The paratha will stick to the egg. Let cook for another minute till the egg is completely cooked. Flip using a spatula and brown the paratha on the other side, you can crisp it as you like.

Stuffing the Rolls

  • Place the egg paratha on a plate and on the egg side, slather a little sauce, then add little salad that we made earlier. Sprinkle the chaat masala and roll it up. You can wrap in parchment or secure with a tooth pick. Repeat for all the parathas. Serve immediately.

Notes

  • Make the dough for the parathas ahead and always always rest it for atleast 30 minutes. You can make the parathas a day ahead as well, cook them ever so slightly, don’t brown too much, cool them down and stash them one on top of other with a parchment/wax paper in between. Refrigerate for 2 days and freeze for up to two months. If you want to freeze, layer the parathas in a single layer on a plate or sheet and freeze for 3 hours.Once frozen, store them together in a zip loc bag.
  • One egg per roll is more than enough. If you will addd too much egg, it will remain raw while your paratha will over crisp. I like to individually crack and beat an egg for each roll while I make them.
  • Salad :- The traditional salad is onions + cucumbers +green chillies + cilantro tossed with some black salt. However you can add tomato or pepper as well, it tastes quite good, especially the pepper.
  • Sauces :- Traditionally ketchup is added. However, at my in-laws I saw them using ketchup mixed with red chili sauce (Ching’s brand :)) and it tastes good. I sometimes add little sriracha as well.

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