This is a regular dish at our home. We sometimes make it a egg chicken roll or a plain egg roll. This is what wikipedia says about the egg roll we are talking about. "In West Bengal in India, and especially Kolkata, "egg roll" refers to a fried egg wrapped inside a paratha flat-bread." You can see the egg rolls selling like hot cakes everywhere in kolkata and its picking up fast in all other places too. The dough for the roll is usually made with maida but I have used some leftover chapati dough here.
Serves : 2
What I used:
Chapati dough - enough to make 2 big chapati / paratha
If you want to make a dough:
Maida - 1/2 cup
Oil - 1 tbsp
Water
Onion - 1 medium finely chopped
Green chili sauce - 1-2 tbsp(depends the heat level you want. I like mine spicy)
Lemon - juice of half lemon
Green chili - 1 finely chopped
Tomato ketchup - 1-2 tbsp (optional)
Oil - 6 tsp / 2 tbsp
Salt - to taste
How:
- Break the eggs in a bowl and beat it with a fork or a whisk with a pinch of salt
- Take a big lemon sized piece of the dough and roll it in a circle of 3 mm thickness. Repeat to make one more.
- Heat the tava ( iron tava will work better, but a non-stick will also work fine) and place the paratha on the hot tava. The tava should be hot while placing the paratha(not smoking hot).
- Drizzle 1 tsp oil all over the paratha and fry for 15-20 seconds before turning the paratha. Drizzle another tsp of oil and fry for another 15-20 seconds or till the paratha has brown spots all over. ( you can add more oil and let the paratha crisp more for better shop like taste)
- Remove the paratha from the heat. Now reduce the heat and spread half of the egg mixture to the size of the paratha on to the tava. Pour 1 tsp oil and place the cooked paratha on the eggs before the egg sets.
- Increase the heat. Once the egg is browned and done, it will stick to the paratha. Now take it off the tava.
- Repeat for the other paratha.
- To assemble the egg roll, place the cooked egg roll with the eggy side up. Spread the green chili sauce on the egg as much as desired. You can omit the sauce altogether, but the green chili sauce gives the required zing. Generously spread the chopped onion and green chili. Top it with tomato ketchup if required. Sprinkle some lemon juice on top.
- To roll the paratha, start from the side of the circle near you and work your way up. Make sure you have spread the sauce, onion, etc on the circumference, mainly near the center, otherwise the start and end of the egg roll will not have any. Once rolled, secure it by placing a tooth pick in the center or roll it in a paper like they do in shops.
We make a lot of variations of the egg roll at home. Hope to post it soon. Meanwhile, experiment and have fun.
Serves : 2
What I used:
Chapati dough - enough to make 2 big chapati / paratha
If you want to make a dough:
Maida - 1/2 cup
Oil - 1 tbsp
Water
pinch of salt
Knead water and maida together to make a elastic dough. Add oil to it and cover and let it rest for 30 minutes to 1 hour.
Eggs - 3Onion - 1 medium finely chopped
Green chili sauce - 1-2 tbsp(depends the heat level you want. I like mine spicy)
Lemon - juice of half lemon
Green chili - 1 finely chopped
Tomato ketchup - 1-2 tbsp (optional)
Oil - 6 tsp / 2 tbsp
Salt - to taste
How:
- Break the eggs in a bowl and beat it with a fork or a whisk with a pinch of salt
- Take a big lemon sized piece of the dough and roll it in a circle of 3 mm thickness. Repeat to make one more.
- Heat the tava ( iron tava will work better, but a non-stick will also work fine) and place the paratha on the hot tava. The tava should be hot while placing the paratha(not smoking hot).
- Drizzle 1 tsp oil all over the paratha and fry for 15-20 seconds before turning the paratha. Drizzle another tsp of oil and fry for another 15-20 seconds or till the paratha has brown spots all over. ( you can add more oil and let the paratha crisp more for better shop like taste)
- Remove the paratha from the heat. Now reduce the heat and spread half of the egg mixture to the size of the paratha on to the tava. Pour 1 tsp oil and place the cooked paratha on the eggs before the egg sets.
- Increase the heat. Once the egg is browned and done, it will stick to the paratha. Now take it off the tava.
- Repeat for the other paratha.
- To assemble the egg roll, place the cooked egg roll with the eggy side up. Spread the green chili sauce on the egg as much as desired. You can omit the sauce altogether, but the green chili sauce gives the required zing. Generously spread the chopped onion and green chili. Top it with tomato ketchup if required. Sprinkle some lemon juice on top.
- To roll the paratha, start from the side of the circle near you and work your way up. Make sure you have spread the sauce, onion, etc on the circumference, mainly near the center, otherwise the start and end of the egg roll will not have any. Once rolled, secure it by placing a tooth pick in the center or roll it in a paper like they do in shops.
We make a lot of variations of the egg roll at home. Hope to post it soon. Meanwhile, experiment and have fun.
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