Kolkata Egg Roll is an iconic dish from the streets of Kolkata, West Bengal, with thinly sliced veggies, eggs, a sprinkle of chat masala, and a drizzle of ketchup wrapped in flaky parathas. A Perfect combination of veggies, protein, and carbs these versatile rolls make for a delicious and filling breakfast, snack, and a light meal.
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These Kolkata egg rolls, also known as Egg Kathi, are simple to make and super versatile. Traditionally onions and cucumbers are added to these rolls but you can add other veggies like peppers, avocados, and thinly sliced cabbage.
I usually drizzle over some ketchup but you can also drizzle your favorite hot sauces or even Green Chutney similar to the Paneer Kathi Rolls and Chicken Kathi Rolls.
Served with a cup of hot Ginger Tea these egg rolls make for a hearty breakfast.
What are Kolkata Egg Rolls
Kolkata Egg Rolls, also known as "Egg Rolls" or "Egg Kathi Rolls," is a popular and iconic street food from Kolkata, India. These rolls are widely enjoyed for their unique blend of flavors and textures. The typical Kolkata Egg Roll consists of a flaky Paratha coated on one side with an egg, filled with veggies seasoned with spices and ketchup.
Traditionally the flaky parathas are made from scratch but I love the convenience of store-bought frozen Kawan Parathas available in most South Asian grocery stores in the US. I always have them in my freezer as they come in handy on busy days and have the perfect crisp from the outside and soft from the inside texture.
Ingredients
- Parathas - Crispy on the outside and soft on the inside, frozen Kawan Parathas make for a great base for this recipe. You can also use homemade parathas if you like.
- Eggs - whisked with a splash of milk, salt, pepper, and turmeric a thin omelet is cooked on the pan, and then layered over cooked paratha
- Veggies - thinly sliced onions, green chilies, cucumbers, and peppers add a crunchy texture to the rolls. You can also add avocados, thinly sliced cabbage, tomatoes, etc.
- Spices - chat masala adds tangy umami flavor to the rolls
- Condiment - Ketchup is traditionally drizzled over but you can also use hot sauces or chutneys.
How to Make Kolkata Egg Rolls
- To a bowl add onions, cucumbers, green chilies, and red pepper. Squeeze lime juice. Add chaat masala, and cilantro and mix well.
- Cook frozen Paraths as per the package directions.
- Crack an egg in a bowl. Add milk, salt, black pepper, and turmeric.
- Whisk well.
- In the same pan used for cooking paratha, drizzle and spread a few drops of oil. Lower the heat and spread the egg mixture on the pan.
- Place the cooked paratha over the egg mixture. Cook for a few minutes and then carefully flip over.
- Add onions in the middle of the paratha, and layer over the mixed veggies and cilantro. Layer cubed avocado. Squeeze lime juice and sprinkle chaat masala.
- Drizzle over ketchup and roll the paratha. Optionally wrap it in parchment paper for a perfect on-the-go meal.
Serve warm with a cup of hot ginger chai or pistachio latte.
Storing
It is best to enjoy these egg Kati rolls right after assembling. To make ahead you can cook the parathas and egg and add the veggies along with ketchup just before serving to prevent the parathas from getting soggy.
Variations
- Use homemade parathas instead of store-bought frozen parathas
- Add pickled onions, pickled carrots for a more tangy flavor
- Add pickled jalapenos for spicier egg rolls
More Indian Breakfast Recipes
Recipe
Kolkata Egg Rolls Recipe
Equipment
Ingredients
- 4 Kawan Parathas
- 4 eggs
- 2 tablespoons milk
- ½ teaspoon kosher salt
- ½ teaspoon Black pepper freshly ground
- ½ teaspoon ground turmeric
- 1 small red onion thinly sliced
- 2 green chilies finely chopped
- 1 small Persian cucumber thinly sliced
- ½ red pepper thinly sliced
- ½ lime
- ¼ cup cilantro
- 1 teaspoon chaat masala
- ketchup
Instructions
- To a bowl add onions, cucumbers, red pepper and green chilies. Squeeze lime juice. Add chaat masala abd mix well.
- Next, cook Paraths as per the package directions.
- Crack an egg in a bowl. Add ¼ of the milk, a pinch each of salt, black pepper, and turmeric. Whisk well.
- In the same pan used to cook the paratha, drizzle and spread A few drops of oil. Spread the egg mixture on the pan. Place the cooked paratha over the egg mixture. Cook for a few minutes and then carefully it flip over.
- Add onions in the middle of the paratha, layer over cucumbers, red pepper and cilantro. Squeeze lime juice and sprinkle ¼ of chaat masala.
- Drizzle over ketchup and roll the paratha. Optionally wrap it in parchment paper for a perfect on the go meal.
- Repeat with remaining parathas and eggs.
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