Kolkata Style Egg Roll | Perfect Flaky Parotta | क्रिस्पी आलू चिल्ली | Chef Sanjyot Keer

Full written recipe for Kolkata style egg roll

Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 4-6 people

Ingredients:
• Maida (refined flour) 2 cups
• Cheeni 1 tbsp
• Salt ½ tsp
• Ghee 1 tbsp
• Warm water as required
• Egg 2 nos. (for one roll)
• Salt to taste
Salad:
• Onions 3 medium sized (sliced)
• Cucumber 2 nos. (deseeded & julienned)
• Lemon juice 1 tsp
Method:
• In a mixing bowl, add maida, sugar, salt and ghee, lightly mix until its combined well.
• Further add warm water gradually and knead to make a soft dough, once its almost formed like a dough, transfer over the platform and start to knead well by pulling & stretching it well, we have to knead the dough well for at least 4-5 minutes or until the dough is soft and stretchy.
• Tuck it inwards and shape to make a smooth surface dough, apply oil over the dough surface, cover and rest for at least 30 minutes.
• After the rest, divide the dough balls in equal size dough balls. As the dough is ready to be shaped, you can shape the parotta in 2 ways, one is by, take a dough ball flatten with hands, and further use a rolling pin, roll to make a chapati, evenly brush oil/ghee and sprinkle some dry flour, make a slit from the centre like we cut a cake, further start to roll sidewards in circular motion to make like a cone, then press to make a thick disc, further coat with dry flour and roll to make a little thick size paratha.
• Other way to make parotta is, take a dough ball flatten with hands, and further use a rolling pin, roll to make a chapati, evenly brush oil/ghee and sprinkle some dry flour, fold the chapati while making the pleats, roll the dough and tuck inwards to seal properly, apply oil over the rolled dough balls, cover and rest it for 10 minutes, after the rest press to make a thick disc, further roll to make a little thick size paratha. Your parotta is ready to be cooked.
• Set a tawa on medium high heat, add oil, place the parotta and cook from both the sides, by the time on side, break two eggs and add in a bowl, along with salt, whisk well and pour the whisked egg over the paratha, flip and cook until the egg is cooked and the parotta is golden brown in colour. Your egg parotta is ready.
• To make salad, add onions, cucumber & lemon juice, mix well and rest for at least 15-20 minutes.
• As the components are ready, we can make the rolls.

Assembly:
Ingredients:
• Egg parotta
• Salad
• Green chillies (chopped)
• Black pepper powder
• Chaat masala
• Red chilli sauce
• Ketchup
• Lemon juice
Method:
• Place the egg parotta, top it with the prepared salad and other ingredients, roll it and your good to go, you can tweak the addition of ingredients as per your palate.
• Your Kolkata style egg roll is ready, serve hot.

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