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The quintessential Kolkata street food experience! A flaky, pan-fried paratha coated with a layer of egg, stuffed with crunchy onions, cucumbers, and a tangy mix of sauces. It's a satisfying, grab-and-go meal that's bursting with flavor.
For 4 servings
Prepare the Paratha Dough
Prepare the Filling
Roll and Cook the Paratha
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The quintessential Kolkata street food experience! A flaky, pan-fried paratha coated with a layer of egg, stuffed with crunchy onions, cucumbers, and a tangy mix of sauces. It's a satisfying, grab-and-go meal that's bursting with flavor.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 411.7 calories per serving with 14.27g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner.
Add the Egg Coating
Assemble and Serve
Use a 50/50 mix of whole wheat flour (atta) and all-purpose flour (maida) for a more fibrous paratha.
Use two eggs per roll for a more protein-rich and filling version.
Add cooked, shredded chicken tikka, mutton seekh kebab, or spicy keema along with the onion filling for a non-vegetarian delight.
For a vegetarian option, add sautéed paneer cubes or crumbled paneer seasoned with spices to the filling.
Add mint-coriander chutney or a spicy chili-garlic sauce along with ketchup for a different flavor profile.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The combination of carbohydrates from the paratha and fats from the oil provides a quick and sustained release of energy, making it a filling and satisfying meal.
A typical homemade Kolkata Egg Roll contains approximately 350-450 calories, depending on the amount of oil used, the size of the paratha, and the fillings.
It's a delicious treat best enjoyed in moderation. It contains protein from the egg, but the paratha is made with refined flour and is shallow-fried, making it high in carbs and fat. To make it healthier, use whole wheat flour and minimize the oil.
Yes, you can cook the plain parathas (without the egg) beforehand and store them wrapped in foil or in an airtight container. When ready to serve, heat the paratha on a tawa, pour the whisked egg, and proceed with the recipe.
The main difference is the bread and filling. Kolkata rolls use a flaky, layered paratha. A Mumbai Frankie often has a thinner wrap and typically includes a potato patty (aloo tikki) and a specific masala.
Absolutely. To make a vegetarian version, simply omit the egg. You can stuff the paratha with the onion-cucumber filling or add other fillings like spiced potatoes (aloo) or paneer to make a delicious Veg Roll.