Kolkata Egg Roll Recipe
Kolkata Egg Roll Wrap is a simple but yummy Indian flaky flatbread, coated with egg and bursting with a filling of veggies and spices
Servings: 2
Calories: 354kcal
Ingredients
- All purpose flour/Maida – 1 cup
- Eggs - 4, lightly beaten
- Onions – 2 large, thinly sliced
- Cucumber - 1, chopped
- Green chillies – 1, finely chopped
- Capsicum – 1, chopped finely
- Chaat masala – ½ tsp
- Tomato ketchup
- Coriander leaves – ¼ cup
- Lemon juice – 1-2 tsp
- Salt to taste
- Oil for cooking
Instructions
- Take flour in a bowl. Add 1 tsp of oil, ¼ tsp of salt and knead into a soft dough, adding water a little at a time. Cover and keep for 10 minutes.
- Divide the dough into golf-sized balls and roll out into thin discs.
- Heat a non-stick pan, place a Roti on it and cook till slightly brown on medium heat, flip and let the other side cook. Smear a little oil on the surface of the Roti and remove. Repeat likewise with the remaining Rotis
- Meanwhile in a bowl, whisk an egg with salt. Pour 1 tsp of oil in the pan and tip in the beaten egg, swirl the pan slightly to evenly spread the egg.
- After a couple of seconds, place a pre-cooked Roti on top of the egg and lightly press down with a spatula so that the Roti sticks to the omelette.
- Cook for a couple of minutes and then gently flip over the omelette.
- Let the underside of the Roti cook for a minute or two and then remove.
- Repeat the same procedure for the remaining Rotis.
- Assembling the Egg Kati Roll:
- Take a flat plate and place the Roti wrap with the omelette side up.
- Line up sliced onions, cucumber, green chillies, bell pepper and chopped coriander leaves in the centre.
- Drizzle some ketchup, add a dash of lime juice, sprinkle some chaat masala and roll the Roti.
- Wrap the bottom half of the Egg Roll with a paper napkin to hold it nicely together.
- Serve Kolkata Egg Roll hot !!!