Bengali · serves 2
Kolkata Egg Roll
Egg cooked straight onto the paratha, then rolled with onion and lemon. Street food, fifteen minutes.
Ingredients
- 4 parathas or rotis
- 4 eggs
- 2 onions, thinly sliced
- 3 green chillies, sliced
- 1 lemon
- 1 tsp chaat masala
- Tomato ketchup
- Green chutney
- Oil
Method
- Toss the sliced onion with lemon, salt, chaat masala and green chillies. Let it sit — this raw salad is half the roll.
- Beat one egg with salt and pour it onto the hot tawa in a circle.
- Immediately press a paratha down onto the wet egg. Wait 40 seconds, then flip so the egg side crisps.
- Take it off, egg side up.
- Ketchup and chutney down the middle, then a heap of the onion salad.
- Roll tight, wrap the bottom in paper. Eat with your hands, standing.