Name: Chicken Egg Roll (Kolkata Street Food) recipe by Bethica Das at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2
Ingredients: Stuffing -; 250-300 gms. chicken fillet; 1-2 onion, sliced; 2-3 Garlic Cloves, chopped; 1; 1-2 green Chilies; 2 tbsp. oil; 1/4 tsp. turmeric powder; Salt to taste; 1 tsp. coriander-cumin powder; 1/2 tsp. garam masala powder; Roll -; 1 cup atta (whole wheat flour); 2 tbsp. oil to knead; Salt to taste; 3 egg, beaten with a pinch of salt; Oil to shallow fry; 2 Onion, sliced; 2 green chilies, finely sliced; 2-3 tbsp. coriander leaves, chopped; Tomato Sauce; musatrd sauce; Pepper powder to taste

ABOUT Chicken Egg Roll (Kolkata Street Food) RECIPE

Chicken-Egg Roll is a very popular street snack of Kolkata and is equally enjoyed by young and old alike. It is a very common sight on every street corner to see people relishing it with much enthusiasm. Just one is enough to satiate your appetite. Mutton Roll and Fish Roll are equally popular with the masses. This is a perfect lunch box meal too. Here I tried to recreate this delicacy in my kitchen for breakfast with my own twist. So it was a walk down memory lane as I used to enjoy relishing them during my stay in Kolkata years back. I also never forget to relish them whenever I visit my city of joy. Country UAE

Ingredients Serving: 2

Stuffing -
250-300 gms. chicken fillet
1-2 onion, sliced
2-3 Garlic Cloves, chopped
1
1-2 green Chilies
2 tbsp. oil
1/4 tsp. turmeric powder
Salt to taste
1 tsp. coriander-cumin powder
1/2 tsp. garam masala powder
Roll -
1 cup atta (whole wheat flour)
2 tbsp. oil to knead
Salt to taste
3 egg, beaten with a pinch of salt
Oil to shallow fry
2 Onion, sliced
2 green chilies, finely sliced
2-3 tbsp. coriander leaves, chopped
Tomato Sauce
musatrd sauce
Pepper powder to taste

Instructions

Cut the chicken into thin slices. Wash and keep aside. For the filling - Heat oil in a pan and saute the onion, ginger, garlic and green chilies till light brown. Add the chicken and all the powdered spices and continue to fry till cooked.
Knead a dough with atta, salt, 2 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide the dough into equal portions.
Roll out each portion into a circle just like chapattis. Heat a tawa / griddle and shallow fry them one at a time with a tsp. of oil on both sides till slightly cooked.
Add a ladle of the beaten egg mix on one side of the chapatti and swirl it around so that it spreads evenly on the chapatti. Fry for a few seconds and flip it over when set. Fry till both the sides are done.
Fry all the parathas in the same way. Now to assemble, take a paratha and place 2 tbsp. of the chicken filling on the egg side of it.
Layer a little of the sliced onion, chilies, tomato sauce, mustard sauce, pepper powder and coriander leaves. Roll over and secure with a piece of foil. Serve as a tea-time snack.

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