EGG ROLL

The egg roll is certainly Calcutta’s most recognizable and popular street food. But what makes the best roll? It should be served hot therefore the assembly process, once the paratha has been fried, must be quick and efficient. The outer shell, the paratha itself, must be flaky yet soft. It shouldn’t be too chewy, that’s to mention, you ought to not need to tug at it together with your teeth. most significantly, the paratha should be fully cooked and crisp. The filling should be evenly distributed so you get a touch of everything with each bite. Finally, the mark of an excellently wrapped roll is that you simply can eat it using only one hand. Simply bite into your roll and once you reach the paper, gently grip the roll together with your teeth to slip it out as you go along. No overflowing filling, no leaking sauces. Everything is contained within a neat package that you simply can enjoy on the go.

INGREDIENTS

FOR THE WRAP

300 g maida (flour)

6 g salt/as per taste

14 g sugar

16 g dalda (shortening)

180–200 g warm water

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‍FOR THE FILLING

‍4 eggs

150 g onions

4 pcs green chillies

1 large lime

1–2 tsp chaat masala

1–2 tsp rocksalt

80 g tomato ketchup

1 pc cucumber (optional)

75 g vegetable oil

METHOD

For the outer paratha/wrap, add the flour, salt, sugar, and dalda/vegetable oil to a bowl. Combine the ingredients until the fat is well dispersed within the flour. Take some time and rub the flour between your fingers until it resembles breadcrumbs in texture. this may cause a flakier crust.
Now add the nice and cozy water and knead the dough for about 5 minutes until it’s soft and smooth. Coat it with oil, cover the bowl, and permit it to rest for half-hour.
Meanwhile, mix together finely sliced onions, chopped green chilies, and therefore the juice of half a lime. Pickling the onions in juice reduces their sharpness. If using cucumber, peel it and take away the central seeds. Then chop them into thin matchsticks. Create an assembly station where you gather all the things required for the filling. this may allow you to simply put together the roll once the paratha is off the stove.
Back to the dough: once it’s rested, divide it in 130 g portions. For an extra-flaky exterior, we’ll roll the dough within the lachcha paratha style, incorporating layers of flour and oil. to try to do this, form a ball and roll it bent a disc about 12 cm large. Apply a skinny layer of oil on the surface and sprinkle some dry flour. Make an incision on the disc along a radius and roll it within the shape of a cone press to flatten. Rest the dough for about 5 minutes to relax it again, after which roll it for a second time to disc 22 cm in diameter.
Beat an egg with a pinch of salt and keep it at the ready.
Heat about 4 tsp oil (12 g) during a flat fry pan or skillet. Add the paratha and fry it on each side until golden. Rotate the paratha continuously, flipping often, for a consistent crust. Pay special attention to the edges to make sure that they crisp too. Once the parathas completely cooked, spread the beaten egg over it. Before it settles, turn over to fry the side with the egg. Transfer it to the assembly station, with the egg side facing up.
Sprinkle it with chaat masala and halite. Add a row of the pickled onions a touch off the center of the paratha. Squeeze some juice over it. Top it with cucumber if you wish. Finish everything off with a couple of squirts of ketchup.
Form a decent roll, ensuring the filling is all enclosed within the paratha. Wrap a paper around two-thirds of the roll and tuck any excess at rock bottom.