Kolkata egg roll. Cook egg into a flaky paratha or wrap, top with tangy vibrant salad and roll it up. This much loved street food is satisfying as well as bursting with flavor, and is loaded with eggy goodness, tangy salad, and chaat masala. With optional fillings like paneer or chicken, these rolls are totally customizable. Ready to roll into the flakiness of these iconic rolls? Let’s make them!
Why I Love These Delicious Rolls
Food loaded with eggs is the ultimate breakfast, or even light lunch. And when they find their spot in wraps, it certainly includes a little bit of every texture and flavor. I’m talking unexpected ways of cooking eggs into a wrap or paratha, vibrant topping, tangy fresh lemons - all wrapped into a roll. Undoubtedly, it’s an elevated approach to simple fried eggs.
These Kolkata style rolls are such a classic, and the fillings are what makes them unexpectedly delicious.Eggs cooked right into the wrap, layers and layers of fresh veggies, chat masala and lemon juice, and a little sprinkle of rock salt. It gives you an easy to make dish, but with all the extras. In order to make an easy version of the recipe, I highly recommend using your favorite store bought wraps or even frozen rotis.
Key Ingredients In Kolkata Egg Roll
- Flour - The base of wraps or parathas.
- Egg - One for each roll.
- Vegetables - Red onions, cucumbers.
- Spices - Chaat masala.
How To Make Kolkata Egg Roll
Prepare and make paratha or wrap - Combine together flour and butter to resemble breadcrumbs. Form a soft dough and rest for about 30 minutes. Divide the dough into 4 balls and roll them out into thin discs. Flip and cook both sides until golden and flaky.
Cook the egg layer - To one side of the paratha, you will need to pour whisked egg seasoned with salt and pepper. Wait until the egg adheres to the paratha and set.
Assemble the roll - The classic version of this roll is topped with sliced red onions, cucumbers and chaat masala. I love to add a generous drizzle of fresh lemon juice.
Ingredients
Dough for wrap:
- ▢ 2 cups all purpose (plain) flour
- ▢ ½ teaspoon sugar
- ▢ 100 g softened unsalted butter
- ▢ 200 ml warm water
- ▢ Oil
- ▢ Salt to taste
Filling:
- ▢ 4 eggs
- ▢ 1 cup sliced red onions
- ▢ Cucumbers cut into matchsticks
- ▢ ¼ cup ketchup (tomato sauce)
- ▢ 1 tablespoon chaat masala
- ▢ Juice from 1 lemon
- ▢ 2 fresh lemons
- ▢ 2 tablespoons all purpose (plain) flour, to sprinkle over dough
- ▢ Rock salt
- ▢ Salt and pepper to taste
Instructions
Dough for wrap:
- Place flour, sugar and butter in a large bowl or the bowl of a stand mixer. Using your fingertips, combine the ingredients so the flour resembles breadcrumbs.
- Add water and knead for about 8 minutes (5 minutes for a stand mixer with dough hook attachment) or until the dough is soft and smooth.
- Shape the dough into a soft ball. Brush with oil.
- Cover and rest for about 30 minutes.
Filling:
- Place eggs in a bowl. Whisk. Season with salt and pepper.
- Place red onions in a large bowl. Add lemon juice. Toss. Season with salt.
Make egg roll:
- Divide dough into 4 equal portions. Roll each portion into soft balls.
- Working with one ball at a time, roll out into thin circle.
- Sprinkle with oil and flour.
- Using a pizza cutter or sharp knife, cut into thin strips. Gather the strips together and shape into a roll.
- Brush with oil. Rest for about 5 minutes.
- Roll out the wraps.
Cook egg roll:
- Lightly whisk eggs with salt and pepper. Set aside.
- Heat a pan or tawa over medium heat.
- Place one wrap on the hot pan. Cook until golden and flaky on both sides.
- Pour ¼th of the egg mixture over wrap.
- Spread egg, flip, and cook. Remove from pan.
- Top with red onions, cucumbers and ketchup (tomato sauce).
- Sprinkle with chaat masala and drizzle with fresh lemon juice from fresh lemons.
- Sprinkle with rock salt.
Video
Notes
- Salt - Replace rock salt with regular salt if you like.
- Wraps - Store bought wraps or rotisserie can be used instead of fresh parathas for an easy version of the recipe.
Nutrition
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Check out more roll recipes:
- Falafel Sausage Rolls
- Vegetable Spring Rolls
- Chicken Rice Paper Rolls
- Paneer Wrap | Paneer Kathi Roll | Paneer Frankie
Ingredients
Dough for wrap:
- ▢ 2 cups all purpose (plain) flour
- ▢ ½ teaspoon sugar
- ▢ 100 g softened unsalted butter
- ▢ 200 ml warm water
- ▢ Oil
- ▢ Salt to taste
Filling:
- ▢ 4 eggs
- ▢ 1 cup sliced red onions
- ▢ Cucumbers cut into matchsticks
- ▢ ¼ cup ketchup (tomato sauce)
- ▢ 1 tablespoon chaat masala
- ▢ Juice from 1 lemon
- ▢ 2 fresh lemons
- ▢ 2 tablespoons all purpose (plain) flour, to sprinkle over dough
- ▢ Rock salt
- ▢ Salt and pepper to taste
Instructions
Dough for wrap:
- Place flour, sugar and butter in a large bowl or the bowl of a stand mixer. Using your fingertips, combine the ingredients so the flour resembles breadcrumbs.
- Add water and knead for about 8 minutes (5 minutes for a stand mixer with dough hook attachment) or until the dough is soft and smooth.
- Shape the dough into a soft ball. Brush with oil.
- Cover and rest for about 30 minutes.
Filling:
- Place eggs in a bowl. Whisk. Season with salt and pepper.
- Place red onions in a large bowl. Add lemon juice. Toss. Season with salt.
Make egg roll:
- Divide dough into 4 equal portions. Roll each portion into soft balls.
- Working with one ball at a time, roll out into thin circle.
- Sprinkle with oil and flour.
- Using a pizza cutter or sharp knife, cut into thin strips. Gather the strips together and shape into a roll.
- Brush with oil. Rest for about 5 minutes.
- Roll out the wraps.
Cook egg roll:
- Lightly whisk eggs with salt and pepper. Set aside.
- Heat a pan or tawa over medium heat.
- Place one wrap on the hot pan. Cook until golden and flaky on both sides.
- Pour ¼th of the egg mixture over wrap.
- Spread egg, flip, and cook. Remove from pan.
- Top with red onions, cucumbers and ketchup (tomato sauce).
- Sprinkle with chaat masala and drizzle with fresh lemon juice from fresh lemons.
- Sprinkle with rock salt.
Video
Notes
- Salt - Replace rock salt with regular salt if you like.
- Wraps - Store bought wraps or rotisserie can be used instead of fresh parathas for an easy version of the recipe.
