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A quintessential Kolkata street food! Flaky, layered parathas are coated with a fresh omelette and stuffed with a tangy mix of sautéed onions and peppers. This recipe brings the iconic street-style roll right to your kitchen.
For 4 servings
Prepare the Paratha Dough
Prepare the Vegetable Filling
A quintessential Kolkata street food! Flaky, layered parathas are coated with a fresh omelette and stuffed with a tangy mix of sautéed onions and peppers. This recipe brings the iconic street-style roll right to your kitchen.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 539.23 calories per serving with 14.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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Cook the Egg Parathas
Assemble the Kathi Rolls
Add 150g of crumbled paneer or shredded, cooked chicken to the vegetable filling for a heartier, more protein-rich roll.
For a more nutritious option, use a 1:1 ratio of whole wheat flour (atta) and all-purpose flour (maida), or use 100% atta. The texture will be slightly denser but higher in fiber.
Incorporate other finely shredded vegetables like carrots, cabbage, or thinly sliced mushrooms into the filling along with the onions and bell peppers.
Sprinkle some grated mozzarella or cheddar cheese over the filling before rolling for a gooey, cheesy version that kids will love.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function. Each roll provides a significant protein boost.
The paratha, made from flour, is a rich source of carbohydrates, which are the body's primary fuel. This makes the kathi roll a filling and energy-giving meal.
The inclusion of onions, bell peppers, and lemon juice provides essential vitamins like Vitamin C and A, as well as various minerals and antioxidants that support immune health.
An average homemade Egg Kathi Roll contains approximately 500-550 calories. This is an estimate and can vary based on the amount of oil used and the specific ingredients.
It can be a balanced meal, providing carbohydrates for energy, protein from the egg, and vitamins from the vegetables. To make it healthier, use whole wheat flour for the paratha and minimize the amount of oil used in cooking.
Yes, you can cook the parathas (without the egg) beforehand and store them in an airtight container or wrapped in foil. When ready to serve, heat the paratha on a tawa, add the whisked egg, cook, and assemble the roll. The filling can also be made a day in advance and refrigerated.
You can use whole wheat flour (atta) for a healthier, fiber-rich alternative. The parathas will be slightly denser but equally delicious. A 50/50 blend of maida and atta also works well.
To reduce the spice level, you can omit the green chili sauce, reduce the amount of red chili powder, or use a milder variety like Kashmiri red chili powder, which is known more for its color than its heat.
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