If you could have been to Kolkata and never had a ‘roll’, your go to was incomplete. When it involves avenue meals, the ‘egg roll’ undoubtedly guidelines the japanese metropolis and the hearts of its folks. Though not very completely different from the ‘kathi roll’ of Delhi and the ‘frankie’ of Mumbai, egg roll has its personal distinctive allure. You can have it with hen or mutton fillings too, however the unique egg-only model, with a filling of pickled tangy onions and cucumber, has all the time been the most well-liked. In Kolkata, or for these from Kolkata, if you order ‘roll’ it implies ‘egg roll’, whether or not you point out egg or not — even a mutton or hen roll is just not a ‘roll’ if it doesn’t have a layer of egg inside.

The recipe is easy and may be simply made at house. Here is how:

Ingredients (serves 4)
Eggs: 4
Onions: 2
Carrots: 1
Cucumber: 1
Vinegar: 2 tablespoons
Atta: 1 cup
Maida: 1 cup
Oil: 2-3 tablespoons for the dough and as required for frying
Tomato sauce
Salt to style
Chilli flakes: ½ teaspoon

Preparation: Knead the dough effectively by mixing the atta and maida with oil, salt and water.
For the filling, slice the onions, cucumber and carrots thinly and blend them with vinegar, chilli flakes and salt.
Make 4 balls out of the mushy dough and roll out like chapattis/paranthas.
Fry one after the other on each side with a bit of oil and maintain apart.
Beat one egg barely and unfold it on the tawa.
Put one of many fried paranthas on it instantly.
Once the egg beneath the parantha solidifies, take it off the celebrity and maintain it on a plate — egg aspect up.
Spread some tomato sauce and the salad filling, earlier than rolling it up. Repeat the method with the remainder of the three paranthas.
Serve scorching.


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