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A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
Prepare the Paratha Dough
Prepare the Filling and Egg Mixture
Shape and Cook the Parathas
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A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 426.88 calories per serving with 14.24g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner.
Add the Egg Layer
Assemble and Serve
Replace half or all of the all-purpose flour (maida) with whole wheat flour (atta) for a more fibrous and nutritious paratha.
Add cooked, shredded chicken, mutton keema, or crumbled paneer along with the onion-cucumber filling for a more substantial meal.
Incorporate thinly sliced carrots, bell peppers, or shredded cabbage into the filling for extra crunch and nutrients.
Experiment with different sauces like mint-coriander chutney, tamarind sauce, or a creamy mayonnaise-based sauce.
Each roll contains a whole egg, which is a complete protein source essential for muscle repair, growth, and maintaining overall body function.
The carbohydrates from the paratha provide a quick source of energy, making this a filling and satisfying meal to combat hunger.
The fresh, raw onions and cucumbers in the filling contribute essential vitamins like Vitamin C and K, as well as antioxidants and hydration.
A single homemade Kolkata Egg Roll contains approximately 450-500 calories, depending on the amount of oil used for frying and the sauces added.
While delicious, it's considered an indulgent treat rather than a health food due to the use of refined flour (maida) and oil for frying. However, it does provide protein from the egg and vitamins from the fresh vegetables. You can make it healthier by using whole wheat flour and less oil.
Yes, you can half-cook the parathas (without the egg) and store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, heat the paratha on a tawa, add the egg, and proceed with the assembly.
A spring roll typically has a thin, crispy, deep-fried wrapper made from a flour-water paste, filled with cooked vegetables or meat. A Kolkata egg roll uses a soft, flaky, shallow-fried flatbread (paratha) as the wrapper, which is coated with a layer of egg.
Hard parathas are usually a result of not resting the dough long enough, using too much flour while rolling, or overcooking them on the tawa. Ensure the dough is soft and well-rested for at least 30 minutes.