EGG CHICKEN ROLL- STREET STYLE

A famous Kolkata street-food! The story behind the invention of this food is quite interesting. As per the most commonly accepted story regarding its origin, the roll came when Nizam’s (restaurant) then known for their kebabs – was pushed into coming up with a portable snack for the hurried customers. To avoid losing out on patrons amongst office-going commuters, the restaurant tried wrapping parathas over those succulent kebabs – and it became an instant hit. Well, my version is not cumbersome because I use sautéed chicken/paneer/fish/mutton rather than kababs . When I have enough time in hand I do make the kebabs and then use them in my rolls. It’s important to make the parathas flakey to get the authentic taste of Kolkata rolls. Whenever I visit Kolkata, I personally love having rolls from small stalls rather than in restaurants. Most people like their rolls with green chilli sauce and ketchup and some like it without the sauces. A squeeze of half a lemon on top of the chicken or paneer elevates the flavours. A lovely wholesome snack and definitely a must try for all.

Preparation:

STEP 1- In a bowl take 250 GMS of refined flour/maida. Add ½ TSP of salt, 1 TSP of sugar and 1 TBSP of refined oil. Mix it well and knead the dough for 5 mins. Cover it with a wet towel or a kitchen towel for 15-120 mins.

STEP 2- Divide the dough into 7 pieces. Take a piece at a time and gently with the help of your palms make a smooth round shape. Keep it covered with the wet towel.

STEP 3- Marinade the chicken with 1 TSP of salt, 1 TSP of pepper, 1 TSP of red chilli powder, 1 TBSP of soya sauce and 1 I TBSP of lime juice. Keep it aside

STEP 4- Marinade 1 Big onion cut into circles with a pinch of salt and 1 TBSP of lime juice. Your pickled onion is ready. Keep it aside. We’ll use this at the time of assembling everything. 

STEP 5- On a frying pan, pour 2 TBSP of refined oil. Once the oil is hot enough (in about 3 mins) add the sliced onion. Fry it for 40 secs and then add the marinated chicken. Keep sautéing on high heat for 7-8 mins or until the chicken is cooked through. Turn off the flame.

You can substitute chicken with paneer in this case.

STEP 6 - Roll the dough into a big circle and place it over a hot TAVA as shown in the video. Cook it for 10 secs on each side or until it is partially cooked. Your half cooked paratha is ready. Once you are done with this process you will need to move to the next step. If you wait, your partially cooked paratha will harden.

STEP 7- Beat an Egg with a pinch salt and a pinch red chilli powder. Keep it aside.

STEP 8- Pour a TBSP of refined oil on a TAVA and fry the paratha as shown in the video. Keep pressing it and flipping it until you get a crispy paratha. Keep the flame on high while frying the paratha. It should be done in a min or so. Take it off the Tava

STEP 9- For and egg chicken roll, pour ½ TBSP of refined oil on the same tava and pour the beaten egg. Place the paratha on top of the beaten egg as shown in the video and cook it through. Keep flipping it every 6 secs. In about 20 secs your paratha should be ready. Repeat this process for all the parathas.

STEP 10- On a plate, place the egg paratha and then place the sautéed chicken longitudinally. Place the pickled onion rings. Optional- You may add a TSP of ketcup and green chilli sauce at this point time. Add the chopped green chillies on top and sprinkle it with a pinch of black salt and chaat masala. Squeeze a quarter of a lime on top and roll the Roll.  Cover half of it with a paper napkin or a baking paper for an easier grip.

STEP 11- Your roll is ready to be served.