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Egg Chicken Roll (Kolkata style)

By Arpita © 2020 Spicy World
Dec 14, 2018

I am a very fast food loving person. During college life there was hardly any day I skipped fast food. Be it simple 'phuchka' (panipuri) or heaviest roll, I was always in ! Surprisingly after my marriage I have taken a lot of control over my food habit, I have become more conscious now. But that doesn't mean I can't eat fast food once in a week .. hell I can ! 😄😄 When I made these yummy 'egg chicken roll' last of last week (after a decade) there was simply no alternative to my happiness. I found the taste exactly like those shop's ones what I used to eat during college days. If you are also a fast food loving person then treat yourself with one / two 😜 of these (no one is judging) ! Look at those rolls ... how irresistible they are looking !!

Ingredients

15-18 medium cubes of boneless chicken thighs. (3 rolls)
1 big onion, thinly sliced.
1 small capsicum, thinly sliced.
2 Tablespoons of yogurt.
1 Tablespoon of ginger and garlic paste.
3 Tablespoons of tandoori masala.
1 Tablespoon of hot red chili powder.
2 Teaspoons of black pepper powder.
1/4th cup of oil.
For paratha (1.5 cups of flour, pinch of salt, 2 Teaspoons of oil, warm water as required).
For assembling (half cup of sliced cucumber, 4 Tablespoons of ketchup, 4 Tablespoons of chili sauce, 1/4th Teaspoon of black pepper powder, 1 Teaspoon of lemon juice).
4 eggs.
3 green chilies, finely chopped.
Salt.
3 rectangular piece of paper.
1 Teaspoon of chat masala.
2 Teaspoons of lemon juice.

Steps

Marinate the chicken cubes with yogurt, salt, tandoori masala, red chili powder and ginger & garlic paste for an hour.

Cooking Step: Egg Chicken Roll (Kolkata style)

In the meantime, take flour, salt, oil and warm water in a mixing bowl. Mix well and make a smooth, soft dough. Knead the dough for 2-3 minutes.

Apply some oil all over the surface of the dough and cover it for 20 minutes.

In a bowl, add half of the onion slices, chat masala, chopped green chilies and 2 Teaspoons of lemon juice. Mix well and keep aside for 20 minutes.

Heat 2-3 Tablespoons of oil in a pan. Add the marinated chicken pieces into hot oil. Fry them on high flame for 3-4 minutes.

Then add the remaining sliced onion and capsicum slices. Mix and cook for 2 minutes on medium flame. Then turn off the heat.

Beat egg with some salt and pepper in a bowl and keep aside for later use.

Now start making 3 lemon size balls out of the dough.

With the help of some dry flour and flatten one ball to a medium thin size disk.

Then heat a tawa or pan.

Place one disk on hot pan and cook for a minute then flip it to the other side.

After 40 seconds of cooking, remove it from the pan. Keep those half done paratha covered aside.

Heat 1 Tablespoon of oil in the same pan.

Add the beaten egg, after few seconds place one uncooked paratha over the egg.

Add another 1 Tablespoon of oil, spread the oil all over the paratha and flip it to the other side.

Fry for 1-2 minutes then remove it from the pan. Do the same with rest of the parathas.

Place one paratha on a plate, assemble some of the cooked chicken, some pickled (marinated in lemon juice) onion slices, cucumber slices, pinch of black pepper powder, few drops of lemon juice, a Tablespoon of chili sauce and another Tablespoon of tomato ketchup.

Roll the paratha with the filling tightly.

Secure one side of the roll by a paper then serve.

Additional Info

Recipe Category: Appetizers: Non-Vegetarian

Recipe Cuisine: Indian

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Serves: 3

Your egg chicken roll is ready ...

Enjoy them hot with some coke / beer ...

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