How about some rolls?

Kolkata is a city famous for its street food ……

The ROLL is one of the most favoured street snacks as it is the perfect food for people on the go.

You get them in all sorts of combinations – egg chicken, egg mutton, egg veg, egg, veg etc.

Most often you may be required to queue up for your bite.

You also get a free lesson in Roll making as you watch yours being made.

If you have not tried it till now then you must, on your next visit to the city.

This is my adaptation of the popular dish which has existed in the family since my childhood. You may extend it by adding your choice of filling or serve it just like that.

KOLKATA EGG ROLL                                             Makes 4

Ingredients

Eggs – 4

Onion shredded – 1 large

Lemon cut into wedges – 1

Green coriander - chopped

Green chilli chopped finely – as per taste

Black salt – to taste

Black pepper pdr – to taste

Vegetable oil – for frying the rolls

Tissue napkin – for rolling

For the dough

Refined flour – 1 ½  cup

Vegetable oil – 2 tblsp

Salt – a pinch

Water – to knead the dough

Method

1. Add salt to the flour and mix well.
2. Pour in the vegetable oil and rub it in with your finger tips.
3. Add water little by little as you go on forming the dough. The dough should be soft.
4. Knead the dough well for about 3 mins. Let it rest covered with a damp cloth for 15 mins.
5. Make four balls out of the dough. The size should be about that of a golf ball.
6. Flatten the balls and roll out into circles (with a dusting of flour) of about 7” diameter.
7. Cook the circles on a hot griddle on both sides for a min each. Remove and keep aside.
8. Beat an egg till light and fluffy. Heat some oil in a pan and add the beaten egg to it.
9. When the egg is slightly cooked but still runny on top, place a circle on the runny side.
10. Flip over and cook till the egg sets and the flour circle is cooked.
11. Remove on a working surface, place a generous amount of onion slices along a diameter. Sprinkle with black salt, black pepper, green chilli, chopped coriander and freshly squeezed lemon juice.
12. Roll into a cylinder and secure with a paper napkin only after rolling.
13. Repeat with the other eggs.
14. Serve hot with a sauce of your choice.

© Rinki’s Kitchen 2012