Kolkata’s Egg Kathi Roll

Flaky, golden paratha wrapped around a creamy egg layer, stuffed with zesty onions, crunchy cucumbers, and a hit of spice—this is the Kolkata-style Egg Roll, and it’s next-level delicious! It's a perfect balance of crispy, soft, tangy, and spicy, all rolled up for the ultimate street food bite.

Ingredients to make the Kathi roll

2 cups maida (all-purpose flour)
½ teaspoon salt
1 tablespoon caster sugar
1 tablespoon ghee
Warm water (as required to knead a soft dough)
Oil for basting & cooking the paratha
Extra maida (for dusting)
4 eggs
Salt to taste
3 onions, thinly sliced
1 cucumber, de-seeded & sliced
1 green chilli, finely chopped
4 to 5 Lemon wedges
Chaat masala, to taste
Black salt, to taste
Ketchup, as required
Red chilli sauce, as required

Instructions to make the Kathi roll

1. For the paratha, add the flour, salt, sugar, and ghee to a large, shallow bowl.
   
2. Combine the ingredients until the ghee is well dispersed in the flour. Rub the flour and ghee between your fingers until they resemble breadcrumbs in texture. This will lead to a flakier paratha.
   
3. Gradually add warm water and knead the dough for about 5 minutes until it is soft and smooth. Coat it with oil, cover the bowl, and allow it to rest for 30 minutes.
4. While the dough rests in a bowl, add onions and green chillies and squeeze some lemon over them. Mix well and set aside.
   
5. Once the dough is well-rested, divide it into equal-sized balls.
   
6. To make the paratha, flatten a dough ball with your hands.
   
7. Using a rolling pin, roll the dough into a chapati. Evenly brush it with oil, sprinkle some dry flour, and fold the chapati while making the pleats. Roll the dough and tuck inwards to seal properly. Apply a little oil to the top of the sealed dough ball, cover it with a damp cloth, and rest it for 10 minutes.  
   
8. Roll each dough ball into a thick paratha. (Make sure the paratha is not too thick nor too thin).
   
9. Heat a tawa over medium-high heat.
   
10. Baste the tawa with oil. Carefully place the paratha onto the tawa and cook it from both sides by pressing it well. If necessary, add extra oil.  
    
11. Crack two eggs into a bowl. Add salt and beat the eggs well.
    
12. On the same tawa, move the paratha to one side, pour the beaten egg, and quickly place the cooked paratha on top.
    
13. Flip and cook until the egg is cooked and the paratha is golden brown and crispy.
    
14. Remove the paratha from the flame, add the onions and cucumbers, sprinkle some chaat masala and black salt, add red chilli sauce and ketchup, squeeze some lemon juice, and roll the Kathi tight.
    
15. Wrap it with some parchment paper 2/3 of the way & serve hot.