Kolkata Street Egg Roll Paratha Egg Wrap Classic

Method

1. 1

   Cook the chicken filling: Heat 2 tbsp oil. Add ginger and garlic paste. Cook 1 minute. Add sliced chicken. Add all spice powders and soy sauce. Cook on high heat stirring for 5 to 6 minutes until chicken is cooked through and slightly charred. Keep warm.

2. 2

   Make the paratha dough: Combine maida, oil and salt. Add water to form a soft dough. Knead 5 minutes. Divide into 4 balls. Rest 15 minutes.

3. 3

   Roll the paratha: Roll each ball very thin — about 20 to 22 cm. The Kolkata roll paratha is thinner than a regular paratha.

4. 4

   Partially cook the paratha: Heat a flat griddle on medium-high. Apply a few drops of oil. Cook the paratha for 45 seconds on the first side until light patches appear.

5. 5

   Add the egg: Beat 1 egg with a pinch of salt. Flip the paratha. Immediately pour the beaten egg over the top surface of the partially cooked paratha. Spread the egg into a thin, even layer covering the surface.

6. 6

   Flip egg-side down: After 30 seconds, flip the paratha so the egg-coated side is now face-down on the griddle. Press lightly with a spatula. The egg cooks against the griddle for 1 minute until set. Flip once more. Remove.

7. 7

   Assemble: Place the egg-paratha on a flat surface, egg side up. Lay a portion of the cooked chicken filling along the centre.

8. 8

   Add raw toppings: Add raw sliced onion, sliced green chilli and a squeeze of lemon over the filling. Drizzle chilli sauce.

9. 9

   Roll tightly: Roll the paratha around the filling into a tight cylinder.

10. 10

    Wrap in foil: Wrap the bottom half in aluminium foil — this is the Kolkata roll tradition. Serve immediately.

11. 11

    Note: The Kolkata egg roll (also called kati roll) was invented at Nizam's restaurant on Hogg Street (New Market area) in the 1930s — originally made for British officers who wanted to eat kebabs while walking. The name kati (meaning stick in Bengali) refers to the bamboo skewers on which the kebabs were originally grilled. The egg-coated paratha is the defining characteristic — no other Indian city's roll is made this way. College Street, Park Street and Esplanade are the areas with the most densely concentrated roll stalls in Kolkata.