Kolkata style egg chicken roll
A lip smacking tea time snack from the streets of Kolkata that has got succulent, chicken tikkas along with an onion and bell pepper masala and crunchy cucumbers, wrapped in egg laden parathas
Equipment
- Tawa (Indian skillet) or any skillet
Ingredients
- 5 parathas (Indian flatbreads) cooked
- 5 eggs
- 600 g chicken thighs (boneless) diced
- 2 tbsp yoghurt
- 1 tbsp ginger garlic paste
- 1 tbsp kasuri methi dried fenugreek leaves
- 2 tbsp mustard oil
- 1 tbsp Kashmiri chili powder
- 1 tbsp cumin seed powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp pink/black salt
- 2-3 tsp black pepper powder
- 2-3 tbsp chaat masala
- 5 tbsp lemon juice
- 1 cup onion sliced
- 1 cup cucumber de-seeded and finely chopped
- 1 cup red bell pepper/capsicum sliced
- 4-5 fresh chilis finely chopped
- 5-6 tbsp coriander leaves finely chopped
- 2-3 tbsp cooking oil
- salt to taste
Instructions
- Marinate the chicken pieces with the mustard oil, yoghurt, ginger garlic paste, chili powder, garam masala, cumin powder, turmeric powder, 1 tbsp lemon juice, kasuri methi and salt to taste. Keep it aside for at least 30 minutes
- Thread them in skewers and bake* in a pre-heated oven for 25 minutes for 20-25 minutes or until cooked, at 180°C. Remove and let the kebabs come to room temperature
- In the meanwhile, heat a cooking pot with 2 tbsp oil and add the peppers and onions, on high heat, so that they char on the edges
- Then add the kebabs, chilis, half of the coriander, pink/black salt and 2 tbsp lemon juice. Mix throughly, cook for 2-3 minutes and then remove from flame. Set aside until needed
- In a bowl, whisk an egg with a touch of salt, pepper and coriander leaves, until frothy. Heat the skillet over medium, add a tsp of cooking oil and pour in the egg mixture. Cook for 2 minutes and then place the paratha on it. If the egg spills out, tuck it in using a spatula. Cook until the egg is done and then remove from flame
- Place a paratha egg side up, on a flat surface and sprinkle a tsp of chaat masala over, then layer the stuffing - first place the cucumbers, then the chicken kebabs and onion red peppers mixture. Drizzle some more chaat masala, lemon juice and coriander leaves
- Start rolling the flatbread from one side and secure with toothpicks. Serve the delicious Kolkata style egg chicken roll with some ketchup for your evening chai, brunch or snack. Enjoy!
Notes
- *You could even pan grill the chicken on stove top, until throughly cooked
- You can use any Indian flatbread for this recipe - rotis, parathas, lachha parathas etc. I have used frozen plain parathas here. You can also use tortillas instead of Indian flatbreads
- To make a vegetarian version of these rolls, you could leave out the chicken and stuff it with paneer tikka kebabs, tofu kebabs etc. Keep the rest of the recipe the same
- You could make the same rolls with just eggs and leave the chicken out
- Do remember to pull the toothpicks out before eating
- Adjust the chili/chili powder as per taste
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres