Description
Indian street food at home!
Crispy egg rolls filled with flavorful chicken.
Ingredients
Units
Scale
- 2 cups (473 ml) Maida
- 2 tbsp Oil
- 1/2 tsp Salt
- a pinch Sugar
- 1 tsp Baking powder
- Cold water to knead
- 1 lbs (454 g) Chicken breast
- 2 tbsp Ginger garlic paste
- 1 tsp Turmeric powder
- 1 tsp Red chilli powder
- 2 tsp Salt
- Black pepper as per taste
- 2 tsp Green chillies
- juice of one lemon Lemon juice
- Oil for frying
- 4 Egg
- 1/4 cup (59 ml) Milk
- 2-3 tsp Green chillies
- 3-4 tbsp Cilantro
- 1 cups (237 ml) Onions
- 1 cups (237 ml) Cucumber
- 1 Lime
- Tomato sauce and mustard sauce as required
Instructions
- Make the paratha
- Sift the flour, mix in salt, baking powder, and sugar. Rub the oil or fat into the dough until it resembles breadcrumbs.
- Add cold water gradually to the dough and knead until soft and smooth.
- Cover with a damp kitchen towel and let it stand for 30 minutes to 1 hour.
- Prepare the chicken stuffing
- Marinate the boneless chicken pieces in ginger-garlic paste, salt, turmeric powder, chili powder, green chilies, pepper, and lemon juice for one hour or overnight in the refrigerator.
- Heat enough oil in a pan and stir-fry the chicken pieces (along with the marinade) on medium-low heat until soft and cooked through.
- Reserve the chicken for later use.
- How to make the kolkata egg roll
- Beat one egg at a time with salt and pepper. Add 1 tbsp milk and whisk until fluffy.
- Knead the dough slightly, divide it into individual portions. Roll out a small portion like a paratha or roti on a floured surface.
- Heat a griddle or tawa, add one teaspoon of oil, and place one paratha in the center. Cook on medium heat for a few seconds until bubbles appear. Flip and cook the other side.
- Heat a small frying pan, add some oil, and add the beaten egg. Swirl to cover the base of the pan on medium-low heat.
- Once the egg begins to set, place the paratha over it and press gently with a spatula.
- Apply oil or ghee over the paratha and cook the egg for 2-3 minutes. Flip and fry the other side until crispy and browned.
- Flip one last time and remove the paratha from the pan.
- Repeat with all parathas.
- To assemble
- Place one paratha on a butter paper strip or kitchen tissue.
- Arrange 5-6 chicken pieces lengthwise on the paratha.
- Add green chilies, sliced onions, cucumber pieces, and chopped cilantro leaves.
- Add lime juice to taste.
- Sprinkle black salt and pepper.
- Add tomato sauce or mustard sauce as desired.
- Wrap the roll with the stuffing, tucking in the bottom to seal neatly.
- Serve immediately
Notes
- For easier rolling, lightly grease your rolling pin and work surface.
- To prevent soggy egg rolls, fry them until golden brown and crispy.
- Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 egg roll
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 150