Kolkata Style egg Roll Recipe / How                          to make Kolkata Style egg Roll

                                                                           By - Chef Yash pawar

Egg rolls are various southern style starters served in American Chinese cafés. An egg roll is a barrel shaped, exquisite roll with destroyed cabbage, cleaved pork, and different fillings inside a thickly-wrapped wheat flour skin, which is seared in hot oil. The dish is served warm, and is typically eaten with the fingers, plunged in duck sauce, soy sauce, plum sauce, or hot mustard, frequently from a cellophane parcel.

For Dough & For Fresh Salad

INGREDIENTS:

1. Refined flour - 1 cup
2. Powder sugar - 1 Heaped tsp.
3. Salt - 1/4 tsp.
4. Ghee - 1 tsp.
5. Water as required
6. Oil -  1 tsp.
7. Onion [ Slice ] - no. 2
8. Green Chilli [ Chopped ]  - no. 2
9. Salt to taste
10. Lemon juice - 1 tsp.
11. Carrot [ Julienned ] - no. 1
12. Capsicum [ Julienned ] - 1/2
13. Vinegar - 1/2 tsp
14. Beetroot juice

METHOD:

1. For Dough, In a large bowl, add refined flour, powder suger, salt, and ghee.
2. Add water as required and knead a soft dough.
3. Now, apply little oil and cover it with a muslin cloth and rest for 15-20 minutes.
4. For fresh salad, In a mixing bowl, add sliced onion, green chilli, salt to taste.
5. Add leamon juice, carrot, capsicum, vinegar and beetroot juice.
6. Now, mix everything well and keep it aside for future use.

For Sauce & For Egg

INGREDIENTS

1. Tomato ketchup - 1/3 Cup.
2. Red chilli sauce - 2 Tbsp.
3. Chaat masala - 1 tsp.
4. Black paper powder - 1/2 tsp.
5. Powder sugar - 1 Heaped tsp.
6. Egg - no. 2
7. A pinch of Salt
8. Green chilli sauce - 1/4 tsp.

METHOD:

1. For Sauce, In a bowl, add tomato ketchup, red chilli sauce, chaat masala, black pepper powder.
2. Add powder sugar and mix it well.
3. Keep it aside for future use.
4. For Layered Paratha, Divide the well-rested dough into 3 portions and shape each portion into a small dough ball.
5. Roll the dough into a very thin sheet, almost transparent.
6. Starting from one edge, make small pleats by folding the rolled dough, Then, swirl the pleat to form a circle like a swiss roll. Make sure to tug in the end neatly.
7. Shape the rest of the dough bolls the same way. Cover and let it rest for 5 to 10 minutes before you roll it for the paratha.
8. Place a cast iron pan or any heavy bottom skillet at medium heat.
9. Roll the shaped dough into a thin circle evenly. Roll gently from the center to outward.
10. Drizzle a little oil to medium hot skillet and place the rolled paratha.

1. Gently press and keep rotating the paratha on the skillet. Cook for 1 minute, drizzle a little oil on top and flip.

1. Cook for one minute while gently pressing. Make sure to press the edges as that part takes more time to cook. Flip and cook for a minute. Continue flipping and cooking until you see golden brown spots all over. Take it off the skillet.
2. Whisk one egg in a bowl with a tiny pinch of salt and green chilli sauce. Drizzle little oil on the skillet, pour the egg and immediately place the cooked paratha on the top of the egg. Gently move it around so that the bottom gets covered in the egg. Cook for a few seconds and carefully flip it around.
3. Layered the onion fresh salad in the center of the paratha.
4. Add prepared sauce and roll the paratha tightly.
5. Wrap it with parchment paper. Make sure to seal the bottom.
6. Serve immediately.