Kolkata Style Egg Roll

Nutrition values are AI-estimated based on ingredients.

• 15-20 pre-flattened dough sheets
• Oil or ghee, liberally applied
• Whole chicken eggs
• 3-4 heaping spoonfuls cooked chicken per roll
• Generous amount thinly sliced red onions per roll
• Fried noodles or vermicelli
• White sauce
• Yellow sauce
• Green sauce
• Red sauce
• Dark seasoning powder

1. 1Flatten a small ball of dough by hand and roll it into a thin, circular or oval paratha sheet.
2. 2Place a raw paratha on a large, flat griddle (tawa) liberally coated with oil or ghee.
3. 3Crack an egg directly onto the paratha and quickly spread the yolk and white across the entire surface using a spatula.
4. 4Immediately place another raw paratha sheet on top of the egg, trapping the egg between the two sheets.
5. 5Cook the layered paratha-egg-paratha assembly, flipping and pressing with spatulas until golden brown and cooked through.
6. 6Optionally, create a small pile of sliced onions on the tawa, add white and yellow sauces, and briefly mix and heat them.
7. 7Remove the cooked egg paratha from the tawa and place it on a clean countertop.
8. 8Spread generous portions of pre-cooked, spiced chicken pieces along the center of the egg-coated side of the paratha.
9. 9Add freshly sliced red onions over the chicken.
10. 10Optionally, incorporate fried vermicelli noodles into the filling.
11. 11Drizzle generous amounts of white, yellow, green, and red sauces over the ingredients.
12. 12Sprinkle a dark seasoning powder over all the ingredients.
13. 13Skillfully fold the paratha from both sides, tightly encasing the filling.
14. 14Wrap each completed roll in aluminum foil.

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