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Kolkata Style Egg Roll
A classic Kolkata street‑food egg roll featuring a flaky layered paratha, spiced scrambled egg, tangy pickled‑onion water, beetroot‑tinged dough and a burst of green‑chili sauce. Perfect as a snack or light meal, this recipe captures the festive spirit of Durga Puja rolls.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Hot oil can cause burns – handle the skillet with a pot holder.
- • Use a sharp knife carefully when slicing onions.
- • Steam from the cooking paratha can be hot – keep face away.
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