Kolkata Style Egg Chicken Roll | A Famous Street Food

As we are arriving at the close of 2013, I look back with amazement that I have almost touched 400 number of recipes . How time flies and even Y2009 looks just like yesterday when I stared posting my recipes along with my sister. Moreover, it’s only fair that I always remember that encouragement for me to carry on food blogging has always been due to patronage from my readers and co bloggers. It keeps me motivated to post newer recipes with an objective to keep it simple yet tasteful.

 Today I am posting a time tasted street food which is hugely popular in Kolkata. Every citizen of Kolkata has his loyalty fixed with his or hers favourite joint which caters to these rolls. From students who shuttle between schools and tuitions, Lovers finding a quiet place to chit chat with a single chicken roll in their hands to office returned executives, everyone have a craving for it. You can increase or decrease the dosage of veggies , chicken or egg depending upon your intake. But the universal truth is that you have not completely seen Kolkata unless you have tasted the chicken rolls. Hope you like it.  
Looking for varieties of Roll Recipes? Then have a look at few recipes which I had posted earlier:-

• Paneer Kathi Rolls
• Bread Roll
• Vegetable Kathi Roll with Soya
• Kolkata Style Egg Roll

Ingredients:
Outer Shell:
1 1/2 cups All purpose flour
3 tbsp Oil
1 tsp Salt
Water to knead the dough

To make the filling:-
{400 gms Chicken Boneless cut into small pieces 
2 tbsp Chicken Tandoori Masala
2 tbsp hung Curd
3 tsp Ginger-Garlic paste
mix everything well and keep this aside for 2 hours}
4 eggs, lightly beaten
2 medium size Onions, thinly slice
1 Cucumber, chopped
2 Green chillies, finely chopped
Tomato ketchup
1/4 cup Coriander leaves
Lemon juice as required                                                                                                                         
Salt and Pepper powder to taste
White Oil
Chaat masala (optional)

Method:
Add flour to a large bowl and sprinkle some salt. Now make a well in the center, add 2 tbsp oil and add water little by little. Mix well to make a soft dough ball. Cover with dough and let it sit for 10-15 minutes.
Take the marinated chicken and fry in a pan with 3 tbsp oil on low flame. Add in some onion rings (I like the idea of frying onions with chicken with every bite). You can skip this if you want.Stir the chicken pieces till cooked. Keep aside.                                                                          

Divide the dough into 4 equal parts and shape into round balls. Using a rolling pin, roll into thin chapatis (approx 6 inch).  In a bowl, whisk one egg at a time and salt as per taste. Keep aside.
Heat a dosa pan, place a chapati and cook on the griddle for 30 seconds then flip it.

 Pour 1 tsp oil on one side of the paratha and cook for a minute. Then remove the paratha from the griddle and pour 2 tsp oil on pan. Pour beaten egg, tilt and rotate slightly to spread and place that paratha's no-oil side back on the egg mixture so that it sticks to the paratha.

 To stick better slightly press the paratha with the back of a spatula. Cook for 2 minutes and flip. Remove from the pan and follow the same steps for the remaining parathas.

To assemble the roll:                                                                                                                                
Place the paratha on a platform (egg side up)pour some tomato sauce over it and add some chicken pieces along with green chillies, cucumber, onion, coriander leaves.
 Add in some fried chicken pieces in the center and season with salt and some lemon juice. Sprinkle some chaat masala.

 Roll the paratha with the chicken stuffing tightly so that while eating the chicken pieces shouldn't fall. Wrap the bottom half of the chicken roll in a tissue paper and tuck the remaining tissue inside the roll at the bottom. Your Chicken roll is ready to devour.