Indian Street Food: Chicken Egg Rolls
Author: 
Cuisine: Indian
 
Ingredients
For the paratha dough
  • Maida : 2 cups
  • Oil : 2 tbsp (you can use melted ghee too)
  • Salt : ½ tsp
  • Sugar : a pinch (optional)
  • Baking powder : 1 tsp (optional)
  • Cold water to knead
Chicken filling (you can use leftover curried chicken pieces too)
  • Chicken breast : 500 gm
  • Ginger garlic paste : 2 tbsp
  • Turmeric powder : 1 tsp
  • Red chilli powder : 1 tsp
  • Salt : 2 tsp
  • Black pepper as per taste
  • Green chillies, chopped : 2 tsp
  • Lemon juice :juice of one lemon
  • Oil for frying
For Egg roll paratha
  • Egg : 4 (one egg per paratha)
  • Milk : ¼ cup
  • Green chillies, finely chopped : 2-3 tsp
  • Cilantro, finely chopped : 3-4 tbsp
  • Onions, thinly sliced : 1 cup or more
  • Cucumber, cut into julienne : 1 cup
  • Lime :1
  • Tomato sauce and mustard sauce as required
Instructions
Make the paratha
  1. Sift the flour, mix in salt, baling powder and sugar. Rub the oil or fat into the dough till it resembles bread crumbs.
  2. Add cold water gradually to the dough and start kneading it. Knead the dough till it become soft and smooth.
  3. Cover with damp kitchen towel and let it stand for 30 min-1 hour.
Prepare the chicken stuffing
  1. Marinate the boneless chicken pieces in ginger garlic paste, salt, turmeric powder, chilli powder, green chillies, salt, pepper and lemon juice for one hour. You can marinate overnight in fridge too.
  2. Heat enough oil in a pan and stir fry the chicken pieces (along with the marinade if any) on medium low heat till soft and cooked through.
  3. Reserve them for later use.
How to make the kolkata egg roll
  1. Beat one egg at a time with salt and pepper. Add 1 tbsp milk and whisk it till fluffy. keep it ready
  2. Knead the dough little, divide it into individual portions. Take a small portion and roll out like a regular paratha or roti on a flour dusted surface with little flour .
  3. Heat a griddle or tawa, add one teaspoon oil and place one paratha in the center and cook on medoum heat for few seconds till bubble appears. Flip it over and cook the other side.
  4. While that is going on, heat a small fry pan (that you use for making regular omelette), heat some oil and add the beaten egg, swirl it over to cover the base of the pan. Keep the heat medium low as eggs get cooks very fast.
  5. Once the egg started to settle a bit but still raw, place the paratha over it, and press it gently with the help of spatula. That will make the paratha stick to the omelette.
  6. Apply oil or ghee over the paratha and let the eggs cook for 2-3 minutes, flip it over and fry the other side till desired crispness and brown spots begins to appear.
  7. Flip it once again for the last time and dump the paratha on a plate.
  8. Repeat the steps with all the paratha.
To assemble
  1. Place one paratha on a butter paper strip or kitchen tissue.
  2. Arrange the chicken pieces (5-6 pieces) lengthwise on the paratha.
  3. Add green chillies, sliced onions, cucumber pieces and chopped cilantro leaves.
  4. A generous shower of lime juices as per taste.
  5. Sprinkle black salt and pepper over it.
  6. A dash of tomato sauce or mustard sauce as per liking.
  7. Wrap the roll with the stuffing along the butter paper and tuck it in at the bottom to seal neatly.
  8. Serve immediately
Recipe by Honest Cooking at http://honestcooking.com/indian-street-food-chicken-egg-rolls/