Kolkata Style Double Egg Roll

Nutrition values are AI-estimated based on ingredients.

• Paratha dough
• 2 eggs
• Oil as needed
• Shredded cooked chicken
• Thinly sliced red onions
• Red sauce
• Green sauce
• Creamy white sauce
• Spice powder

1. 1Place a round, thin sheet of paratha dough onto a large, well-oiled, heated griddle (tawa).
2. 2Pour a generous amount of beaten egg mixture (likely two eggs) directly onto the paratha.
3. 3Spread the egg evenly across the surface of the paratha using a long, flat metal spatula and a metal skewer.
4. 4Cook the paratha with the egg for a short while, then fold it over to encase the egg, and flip it multiple times on the tawa.
5. 5Add more oil as needed, pressing down and moving the paratha around to ensure even cooking, resulting in a golden-brown, crispy egg paratha.
6. 6Simultaneously, on another section of the tawa, add a pile of shredded cooked chicken or meat and thinly sliced red onions.
7. 7Squirt red sauce and green sauce onto the chicken and onions.
8. 8Vigorously mix and stir the filling with a spatula and skewer, sautéing until heated through and fragrant with steam rising.
9. 9Transfer the cooked egg paratha to a clean, flat surface next to the tawa.
10. 10Scoop the hot, mixed chicken and onion filling onto the center of the egg paratha.
11. 11Drizzle additional green sauce, red sauce, and creamy white sauce (most likely mayonnaise) over the filling.
12. 12Sprinkle a brownish spice powder (which could be chaat masala or a special roll masala) over the filling.
13. 13Skillfully roll up the paratha tightly around the generous filling, ready to be served.

These instructions are our analysis of the original video. Watch on YouTube →