Kolkata Egg Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine the maida, 1/2 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until the oil is incorporated and the mixture resembles breadcrumbs.
   • Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
   • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for a soft paratha.
2. 2

   Prepare the Filling

   • In a medium bowl, combine the thinly sliced onion, cucumber, and green chillies.
   • For extra crispiness and to reduce pungency, you can soak the sliced onions in ice-cold water for 10 minutes, then drain thoroughly before mixing.
   • Keep the filling aside.
3. 3

   Roll and Cook the Paratha

   • Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • Lightly flour a work surface. Take one dough ball and roll it out into a very thin circle, about 7-8 inches in diameter.
   • Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
   • Cook for about 30-45 seconds until you see small bubbles forming on the surface. Flip the paratha.
   • Drizzle about 1 tsp of oil on the top surface and spread it. Cook for another minute until light golden-brown spots appear. Flip again.
4. 4

   Add the Egg Coating

   • While the second side of the paratha cooks, quickly crack one egg into a small bowl. Add a pinch of salt and black pepper powder and whisk vigorously with a fork.
   • Pour the whisked egg mixture over the paratha on the tawa, spreading it evenly to cover the entire surface.
   • Allow the egg to cook for about 1-2 minutes until it is almost set.
   • Carefully flip the paratha so the egg side is down. Press gently with a spatula and cook for another 30-60 seconds until the egg is fully cooked and golden.
   • Remove the egg-coated paratha from the tawa and place it on a plate or cutting board, egg-side up.
5. 5

   Assemble and Serve

   • Arrange a line of the prepared onion-cucumber filling down the center of the paratha.
   • Sprinkle a generous pinch of chaat masala (about 1/2 tsp) over the filling.
   • Drizzle with 1 tbsp of tomato ketchup and a squeeze of fresh lemon juice.
   • Tightly roll the paratha from one side to the other. Wrap the bottom half with parchment paper or aluminum foil to hold it together.
   • Repeat the process for the remaining dough balls and serve the egg rolls immediately while they are hot and crispy.