Homemade Street-Style Egg WrapEgg
Bring the authentic taste of the streets home with this delicious Kolkata Style Egg Roll. This recipe features a soft, flaky paratha layered with a perfectly cooked egg omelette, filled with a zesty, crunchy mixture of fresh onions, cucumber, green chilies, and a blend of aromatic spices like cumin and chaat masala. Wrapped and served warm, it's the ultimate savory treat for a quick snack or a satisfying evening meal. Easy to make and bursting with bold, tangy flavors!
Ingredients
For the Dough:
2 cups All-Purpose Flour (Maida)
1 tsp Salt
1 tsp Sugar
2 tsp Clarified Butter (Ghee)
as needed Water
For the Onion Filling:
1 piece Onion (thinly sliced)
to taste Cucumber (sliced)
1 piece Green Chilli (chopped)
handful Coriander Leaves (chopped)
1 tsp Salt
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Chaat Masala
1 piece Lemon
For the Egg Mixture:
4 piece Egg
1 tsp Salt
1 tsp Pepper
Instructions
Step 1— Prepare the Dough
1
In a bowl, mix 2 cups of maida, 1/2 tsp salt, 1/2 tsp sugar, and 2 tsp ghee.
2
Gradually add water and knead for about 5 minutes until the dough is smooth.
3
Grease the dough with a little ghee and let it rest for about 10 minutes.
Step 2— Prepare the Onion Filling
1
In a bowl, combine thinly sliced onion, cucumber, 1 chopped green chilli, and some chopped coriander leaves.
2
Season with 1/4 tsp salt, 1/2 tsp chilli powder, 1/2 tsp cumin powder, and 1/2 tsp chaat masala.
3
Add the juice of 1/2 a lemon, mix everything well, and set aside.
Step 3— Prepare the Parathas
1
Divide the rested dough into equal-sized balls.
2
Roll out each ball into a flat circle, apply a little ghee, and fold it to create layers.
3
Roll out the folded dough again into a paratha shape.
4
Heat a tawa and cook the paratha on both sides until it turns a lovely golden brown.
Step 4— Assemble the Egg Wrap
1
In a bowl, whisk 4 eggs with 1/4 tsp salt and 1/4 tsp pepper.
2
Pour the egg mixture onto the hot tawa. Once it starts to set, place the cooked paratha directly on top of the egg.
3
Press down to ensure the paratha sticks to the egg, then flip it to cook the egg side briefly.
4
Remove from heat, add the onion-cucumber filling in the center, sprinkle with a little extra chaat masala, and roll it up tightly.
5
Wrap in butter paper and serve immediately.
