Kolkata Style Egg Roll

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 3/4 cup Water (lukewarm)
• 2 tablespoons Vegetable Oil (for dough)
• 1 teaspoon Salt (fine)
• 1 teaspoon Sugar (optional, adds slight sweetness to dough)
• 4 large Eggs (beaten)
• 1 medium Onion (thinly sliced)
• 2 tablespoons Green Chili Sauce (store‑bought or homemade)
• 1 tablespoon Pickled Onion Water (vinegar water from homemade pickled onions)
• 1 teaspoon Beetroot Juice (for subtle pink hue)
• 1/4 cup Cucumber (shredded, optional)
• 1/4 cup Cabbage (shredded, optional)
• 1/2 teaspoon Salt (for filling)
• 1/4 teaspoon Black Pepper
• 2 tablespoons Vegetable Oil (for cooking) (for pan‑frying paratha and egg)

Instructions

1. Make the Dough

   In a mixing bowl combine the sifted all‑purpose flour, salt, sugar and 2 Tbsp oil. Gradually add lukewarm water while mixing until a soft, non‑sticky dough forms.

   Time: PT15M

2. Rest the Dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

3. Prepare the Filling

   Thinly slice the onion. In a bowl combine sliced onion, optional shredded cucumber or cabbage, green chili sauce, pickled onion water, beetroot juice, ½ tsp salt and ¼ tsp black pepper. Mix well.

   Time: PT10M

4. Beat the Eggs

   Crack the 4 eggs into a small bowl, add a pinch of salt and whisk until uniform.

   Time: PT2M

5. Divide the Dough

   Portion the rested dough into 4 equal balls (about 80 g each).

   Time: PT5M

6. Roll and Laminate (Laccha Paratha)

   On a lightly floured surface, roll each ball into a thin circle (~6‑inch). Brush lightly with oil, fold the circle into a semi‑circle, brush oil again, then fold into a triangle. Roll gently to flatten while preserving layers.

   Time: PT10M

7. Cook the Paratha

   Heat the skillet over medium heat (≈350°F). Place a laminated paratha on the dry skillet, cook 1 minute each side with a few drops of oil until golden and crisp. Remove and keep warm.

   Time: PT8M

   Temperature: 350°F

8. Cook the Egg Layer

   On the same skillet, add a little oil, pour half of the beaten egg onto one half of the hot paratha, spreading thinly. Cook 1‑2 minutes until set but still soft.

   Time: PT2M

   Temperature: 350°F

9. Add the Onion‑Chili Mix

   Immediately sprinkle the prepared onion‑chili mixture over the cooked egg side. Let it warm for about 30 seconds.

   Time: PT1M

10. Fold and Roll Tight

    Fold the paratha over the filling to form a semi‑circle, then roll tightly from the folded edge toward the tip, pressing gently to seal.

    Time: PT2M

11. Serve

    Serve the hot egg roll immediately with extra green chili sauce and a wedge of lemon if desired.

    Time: PT30S

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (50% mix)
• Instead of Vegetable Oil: Melted butter
• Instead of Sugar: Honey
• Instead of Eggs: Tofu scramble
• Instead of Onion: Shallots
• Instead of Green Chili Sauce: Sriracha
• Instead of Pickled Onion Water: Apple cider vinegar
• Instead of Beetroot Juice: Food coloring
• Instead of Cucumber: Carrot
• Instead of Cabbage: Lettuce
• Instead of Vegetable Oil (for cooking): Ghee

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Flat Skillet or Tawa
• Spatula
• Knife
• Cutting Board
• Small Bowl (for beaten eggs)
• Ladle or Spoon
• Plate (for resting paratha)
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Achieving a soft yet non‑sticky dough
• Proper lamination (laccha) to create flaky layers
• Cooking the paratha just until golden for crispness
• Cooking the egg layer without over‑cooking
• Rolling the final roll tightly to hold the filling

Chef Tips from the Video

• Add a few drops of beetroot juice to the dough water for a subtle pink hue reminiscent of puja stalls.
• Use the water from homemade pickled onions for an authentic tangy flavor without adding extra vinegar.

Troubleshooting

Storage

Refrigerator: Wrap each roll tightly in foil or parchment and store for up to 2 days. Reheat on a skillet for 1‑2 minutes.

Freezer: Not recommended; texture of the paratha becomes soggy after thawing.

Room temperature: Consume within 2 hours of cooking for best texture.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated, covered with plastic wrap.
• Green chili sauce and pickled onion water can be made in advance and stored in the fridge.