Kolkata Egg Roll

1. 1
   knead · ~8 min

   Knead the dough.

   Mix whole wheat flour, all-purpose flour, 1 tbsp oil, and half of the salt in a bowl. Add water little by little and knead into a soft, smooth dough.

   TIPKeep the dough slightly soft so the parathas stay pliable when rolled.
2. 2
   rest · ~15 min

   Cover and rest the dough.

   Cover the dough and let it rest for 15 minutes so it relaxes and rolls out easily.

3. 3
   prep · ~7 min

   Prepare the filling ingredients.

   1.Slice the onion very thinly.

   2.Cut the cucumber into thin strips.

   3.Chop the green chili finely.

   4.Mix onion, cucumber, green chili, black pepper, chaat masala, and lime juice in a bowl.

   TIPThin slices make the roll easier to wrap and give the classic street-style bite.
4. 4
   prep · ~5 min

   Divide the dough and beat the eggs.

   1.Divide the dough into 4 equal balls.

   2.Roll each ball lightly between your palms until smooth.

   3.Crack each egg into a separate small bowl when ready to cook.

   4.Add a small pinch of the remaining salt to each egg and beat lightly.
5. 5
   fry · ~4 min

   Roll and cook the first paratha.

   1.Roll one dough ball into a thin round.

   2.Heat a tawa or flat pan over medium heat.

   3.Cook the paratha on one side until light spots appear.

   4.Flip, drizzle a little oil, and cook both sides until lightly golden.

   TIPDo not crisp it too much; the paratha should stay flexible for rolling.
6. 6
   fry · ~3 min

   Attach the egg to the paratha.

   1.Pour one beaten egg onto the hot pan.

   2.Immediately place the cooked paratha over the egg.

   3.Press gently so the egg sticks to the paratha.

   4.Drizzle a little oil around the edges, flip, and cook until the egg is set.

   TIPKeep the heat medium so the egg cooks through without burning.
7. 7
   assemble · ~2 min

   Fill and roll the paratha.

   1.Transfer the egg-coated paratha to a plate with the egg side facing up.

   2.Spread 1 tsp tomato ketchup and 1 tsp green chili sauce over the center.

   3.Add a small handful of the onion-cucumber mixture.

   4.Roll tightly into a wrap.
8. 8
   other · ~15 min

   Repeat with the remaining dough and eggs.

   Cook and fill the remaining 3 rolls the same way, using the rest of the oil, eggs, sauces, and salad mixture.

9. 9
   serve

   Wrap and serve hot.

   Wrap the lower half of each roll in paper or foil if you like, and serve right away while the paratha is warm and soft.

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