Kolkata Egg Rolls recipe is a popular street food of Kolkata or previously known as Calcutta. This is a tasty and filling wrap sold in the street side food stalls that’s loaded with veggies. Basically this is a roti (flat bread) that is flattened on an egg omelette which is later stuffed with raw, seasoned vegetables, served after rolling it like a wrap or frankie.
If your kid happens to be a picky eater, this is the most perfect way to entice them into eating it because it has an omelette, chapathi and a salad all thrown into one humongous roll. I have just given a very basic filling here but you can come up with numerous ones with stuffing that your kids love.
Apart from these kolkata egg rolls, phuchkas and jhal muri also happens to be popular in Kolkata. As my dad’s best friend happens to be a Bengali and they were a big community where I grew up. So there was no escaping being fed these yummy rolls. As a kid, I ate this with so much gusto without even knowing it had eggs.
But now since I have stopped eating eggs like for light years now, I make this one for my kids. Its so easy to put together and makes one amazingly fulfilling and satisfying meal. And its so much healthier and hygienic when you make a street food at home.
Normally only raw vegetables are used while making these wraps, or at least that’s how I remember eating them, but if you or the kids are not happy with it, just add a drizzle of oil in a pan and toss the vegetables for few seconds before you assemble them. Just keep in mind not to cook them till soft, as they need to be crunchy and in shape.
Frankies, rolls or wraps are also an easy way to convert into a filling meal or snack if you happen to have left over chapathis or rotis at home.
- Eggs - 2
- Chapathis or Whole wheat Tortillas - 2
- Onion - 1
- Tomato - 1
- Cucumber - 1
- Capsicum or Bell Peppers - 1
- Lemon juice - 1/2 tsp
- Chaat masala powder - 1/2 tsp
- Tomato ketchup - 2 tbsp
- Black pepper powder - 1/4 tsp
- Turmeric powder - 1/8 tsp
- Oil - 1 tsp
- Salt - to taste
- In a mixing bowl, break open the eggs. Add black pepper powder, turmeric powder, salt and beat well.
- Heat a skillet, add half the egg mixture and gently swirl the pan so that it spreads to 8 inch diameter or roughly to the size of the chapathi.
- Let the egg cook for a few seconds and before it begins to settle, place the chapathi on top and gently press with a spatula for it to stick to the omelette.
- Let it cook for 1/2 a min and then gently flip and let the other side cook for another 1/2 min.
- Transfer to a plate. Make another one with the remaining egg mix and chapathi.
- Chop the vegetables into thin juliennes and transfer to a bowl.
- Season with salt, pepper, chaat masala powder, lemon juice and toss well. Divide into 2 equal portions.
- Place an egg roll on a plate with the egg side facing up. Spread 1 tbsp of tomato ketchup.
- Place one portion of the vegetable mixture in one corner and roll tightly.
- Secure the ends with a tooth pick. Follow the same for the second one too.
- Serve immediately.