Chicken-Egg Roll is a very popular street snack of Kolkata and is equally enjoyed by young and old alike. It is a very common sight on every street corner to see people relishing it with much enthusiasm. Just one is enough to satiate your appetite. Mutton Roll and Fish Roll are equally popular with the masses. This is a perfect lunch box meal. Here I tried to recreate this delicacy in my kitchen for breakfast with my own twist.
- 250-300 gms. chicken fillet
- 1-2 onion, sliced
- 2-3 garlic cloves, chopped
- 1" ginger, chopped
- 1-2 green chilies (opt)
- 2 tbsp. oil
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1 cup atta (whole wheat flour)
- 2 tbsp. oil to knead
- salt to taste
- 3 egg, beaten with a pinch of salt
- oil to shallow fry
- 2 onion, sliced
- 2 green chilies, finely sliced
- 2-3 tbsp. coriander leaves, chopped
- tomato sauce
- mustard sauce
- pepper powder to taste
Cut the chicken into thin slices. Wash and keep aside. For the filling - Heat oil in a pan and saute the onion, ginger, garlic and green chilies till light brown. Add the chicken and all the powdered masalas and continue to fry till cooked. Keep aside to cool.
Knead a dough with atta, salt, 2 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide the dough into equal portions.
Roll out each portion into a circle just like chapattis. Heat a tawa / griddle and shallow fry them one at a time with a tsp. of oil on both sides till slightly cooked.
Add a ladle of the beaten egg mix on one side of the chapatti and swirl it around so that it spreads evenly on the chapatti. Fry for a few seconds and flip it over when set. Fry till both the sides are done.
Fry all the parathas in the same way. Now to assemble, take a paratha and place 2 tbsp. of the chicken filling on the egg side of it.
Layer a little of the sliced onion, chilies, tomato sauce, mustard sauce, pepper powder and coriander leaves. Roll over and secure with a piece of foil. Serve as a tea-time snack.