Non-Veg: Egg-Chicken Rolls

The “roll” is an all time Bengali favorite. Standing by the roadside roll vendor and eating an Egg-Roll or a Chicken-Roll is the favorite activity for many Bengalees in Kolkata. The taste is exquisite, although, the quality may be questionable from a health point of view. So, I started making these rolls at home and serve them to my family who love them. In London there is a shop called the Kati Roll Company in the Soho district where they sell these rolls. This company also has several branches in New York City. But I like my rolls better as my family will vouch for it.

Ingredients and Quantity (or Amount) to make 6 rolls

1. All Purpose Flour (2 cups)

2. Eggs (6 pieces)

3. Chicken Breast (1 lb.)

4. Onion (1 medium sized)

5. Lemon (1 piece)

6. Cilantro (1/2 bunch)

7. Green chili (6 pieces)

8. Salt (to taste)

9. Garam masala (1 teaspoon)

10. Onion, Ginger, Garlic paste (4 tablespoons)

11. Tandoori masala (2 teaspoons)

12. Oil (2 tablespoons)

Method

In a bowl take flour, salt and 2 tablespoons of oil and mix together with ¼ cup water or as needed to make a tight dough. When done, cover it and set aside for 15 minutes.

Cut up the chicken into small pieces and marinate with all the spices in the ingredient list above. Keep it for 1o minutes.

Heat the oil and cook the marinated chicken until tender and all the marinate liquid is dried up.

Cut the onion, green chilies, cilantro into small pieces and set aside.

Make 6 small doughs out of the larger dough previously set aside and roll into round flat parathas, 5 to 6 inches in diameter.

Heat the iron tawa and fry one of the parathas – both sides in oil spread over the tawa. When both sides are slightly brown, take it off the tawa and place on separate plate. 

Break one egg and fry like omlette on the hot tawa with some additional oil as needed. Fry until slightly brown and place the omlette on a paratha. Then add two spoons of chicken, 2 spoons of cut up onions, few pieces of cut up green chilies, cilantro and squeeze some lemon juice. Then roll carefully.

Roll up the paratha and wrap it half-way from one side with aluminum foil, twisting the end of the foil to close up any openings. Repeat with the remaining parathas to make all 6 rolls.

© 2020 Sati Mukherjee. All Rights Reserved