The Kolkata-style egg roll is a well-loved snack that blends flaky paratha, fried egg, and fresh vegetables with a few common sauces to create a warm and filling roll. Found on almost every street corner in Kolkata, this snack is usually made to order by local vendors and eaten on the go. The homemade version keeps the same charm but allows you to control the freshness and spice levels. It can be made using frozen or fresh parathas and does not require any elaborate cooking skills.
At the heart of the roll is the paratha, which acts as a wrapper. This is pan-fried with oil until golden, and then an egg is cracked over it and cooked directly onto the surface. This ensures the egg binds with the paratha and forms a soft but sturdy base. The filling usually includes thinly sliced onions, cucumber, and capsicum, mixed with green chillies, chaat masala, and a little lemon juice. A squirt of tomato ketchup or green chutney is often added to bring all the flavours together.
From a nutritional
The Kolkata-style egg roll is a well-loved snack that blends flaky paratha, fried egg, and fresh vegetables with a few common sauces to create a warm and filling roll. Found on almost every street corner in Kolkata, this snack is usually made to order by local vendors and eaten on the go. The homemade version keeps the same charm but allows you to control the freshness and spice levels. It can be made using frozen or fresh parathas and does not require any elaborate cooking skills.
At the heart of the roll is the paratha, which acts as a wrapper. This is pan-fried with oil until golden, and then an egg is cracked over it and cooked directly onto the surface. This ensures the egg binds with the paratha and forms a soft but sturdy base. The filling usually includes thinly sliced onions, cucumber, and capsicum, mixed with green chillies, chaat masala, and a little lemon juice. A squirt of tomato ketchup or green chutney is often added to bring all the flavours together.
From a nutritional angle, the roll offers a balance of carbohydrates from the paratha, protein from the egg, and roughage from the raw vegetables. You can also make it healthier by using whole wheat parathas or less oil during frying. The use of sauces can be customised too. Some prefer using chilli sauce or adding mayonnaise, but a classic roll keeps things simple with just ketchup or a green chutney made with coriander and mint.
To begin, cook the paratha on a pan with a little oil until slightly crisp. Break an egg over it and spread it evenly so it cooks along with the paratha. Once set, flip and cook lightly on the other side. After removing from the pan, add the chopped filling ingredients, roll it up tightly, and wrap it in butter paper or foil if needed.
This egg roll works well as a lunchbox item, an after-school snack, or something to make quickly when you want a warm and spicy bite without too much prep. It is best enjoyed hot, straight off the pan, but can also be made in batches for small gatherings or casual meals at home.
