Why this recipe works
The signature move is cooking the paratha onto an egg: a beaten egg is spread on the hot tawa and the paratha laid on top, so it fuses into an egg-coated flatbread. That egg adds a real hit of complete protein and helps the roll hold together, turning a plain flatbread into a more balanced, portable meal.
Ingredients
- Paratha (whole-wheat)2
- Eggs2
- Onion, green chilli1 + 2
- Lemon, chaat masala1 + to taste
- Oil, salta little
Method
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1
Cook the paratha, then crack a beaten egg onto the hot tawa and lay the paratha on it.
Why onto the egg: the egg fuses to the paratha as it sets, adding complete protein and binding the roll so it holds its filling.
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2
Flip once so the egg side cooks through.
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3
Fill with sliced onion, green chilli, lemon and chaat masala.
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4
Roll up tightly, wrap in paper, and eat.
An honest word
A Kolkata egg roll is a decent portable meal: the egg brings genuine complete protein, more than most street wraps. The lever is the paratha, so use a whole-wheat one cooked with modest oil rather than a flaky, maida-heavy, oil-soaked version, and add extra onion, cucumber or salad. Built that way, it is a satisfying, balanced street meal.