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A popular street food from Bihar, this roll features a flaky paratha coated with a layer of egg, filled with a simple, crunchy onion and chili mixture, and drizzled with tangy sauces. It's a satisfying and quick meal, perfect for any time of day.
For 4 servings
Prepare the Paratha Dough
Make the Crunchy Filling
Cook the Egg Parathas
A popular street food from Bihar, this roll features a flaky paratha coated with a layer of egg, filled with a simple, crunchy onion and chili mixture, and drizzled with tangy sauces. It's a satisfying and quick meal, perfect for any time of day.
This bihari recipe takes 40 minutes to prepare and yields 4 servings. At 490.2 calories per serving with 15.75g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner or brunch.
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Assemble and Serve
Use a 50/50 mix of whole wheat flour and multigrain flour for the paratha. You can also increase the amount of vegetables in the filling.
Add crumbled paneer or shredded cooked chicken to the onion filling for an extra protein boost.
Experiment with different sauces like mint-coriander chutney, tamarind chutney, or a creamy mayonnaise-based sauce.
Sprinkle some grated cheese over the filling before rolling for a gooey, cheesy twist.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The whole wheat flour used in the paratha is a complex carbohydrate, which provides a slow and steady release of energy, keeping you full and energized for longer.
This roll contains onions, which are a good source of Vitamin C and antioxidants, and eggs, which provide Vitamin D, B12, and iron.
One homemade Bihari Egg Roll contains approximately 450-500 calories, depending on the amount of oil and sauces used. It's a substantial and filling snack or meal.
It can be a balanced meal as it contains carbohydrates from the paratha, protein from the egg, and vitamins from the vegetables. To make it healthier, use whole wheat flour, minimize the oil, and add more fresh vegetables to the filling.
The primary difference lies in the paratha and filling. Kolkata rolls often use parathas made from all-purpose flour (maida) and have more complex, spiced fillings, sometimes including kebabs. Bihari egg rolls typically use whole wheat (atta) parathas and have a simpler, crunchy raw or lightly sautéed onion filling.
Yes, you can cook the parathas (without the egg) beforehand and store them in an airtight container. When ready to serve, reheat the paratha on a tawa, then add the whisked egg and proceed with the recipe. However, they are best enjoyed fresh.
To make it gluten-free, you would need to substitute the whole wheat flour with a gluten-free flour blend suitable for making flatbreads, such as a mix of buckwheat (kuttu), amaranth, and tapioca flour.
To prevent sogginess, ensure the onion filling is not watery. Also, assemble and serve the rolls immediately after cooking the parathas. Wrapping the bottom in paper helps contain any moisture from the sauces.
This recipe goes great with these complete meals
A comforting yogurt and chickpea flour curry from Bihar, filled with soft, spongy gram flour dumplings. This tangy and mildly spicy dish is a regional staple, best enjoyed with steamed rice.
A nutty, pungent, and spicy dry chutney from Bihar, made with roasted flaxseeds, garlic, and chilies. It’s a powerhouse of flavor and nutrients, perfect to sprinkle over dal-rice or enjoy with roti.
A rustic and wholesome flatbread from Bihar, stuffed with a savory mixture of roasted chickpea flour (sattu) and aromatic spices. It's a nutritious and filling meal, perfect with baingan chokha or a simple yogurt.
A traditional Bihari stuffed flatbread filled with a savory mixture of roasted gram flour (sattu), spices, and tangy pickle masala. This wholesome and flavorful bread is perfect for a hearty breakfast or lunch.
