Kolkata Style Egg Roll | How to make Kati Roll at Home | Anda Roll Recipe | Deccan Flavors

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based alternative.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but can be pricier.

green chutney

🥗Healthier: avocado spread

💰Cheaper: store-bought salsa

Avocado spread adds creaminess with healthy fats.

In a large bowl, add all purpose flour, salt, powdered sugar, oil, and ghee. Add water as required and knead a soft dough. Apply little oil and cover it for 30 mins.

In a mixing bowl, add sliced onion, green chili, salt to taste, lemon juice, cabbage, carrot, capsicum, vinegar, and beetroot vinegar. Mix everything well and keep it aside.

In a bowl, add tomato ketchup, red chili sauce, mixed herbs, aamchur powder, pepper powder, and powdered sugar. Mix it well and keep it aside.

Divide the dough into 3 portions and shape each portion into a small dough ball. Roll the dough into a very thin sheet. Starting from one edge, make small pleats by folding the rolled dough. Then, swirl the pleat to form a circle. Make sure to tuck in the end neatly.

Place a tawa at medium heat. Roll the shaped dough into a thin circle evenly. Apply a little oil to a medium hot skillet and place the rolled paratha. Cook for 1 minute, drizzle a little oil on top and flip. Cook for one minute. Flip and cook for a minute.

Whisk two eggs in a bowl with a tiny pinch of salt and green chili sauce. Drizzle little oil on the tawa, pour the egg and immediately place the cooked paratha on top of the egg. Cook for a few seconds and carefully flip it around.

Layer the onion fresh salad in the center of the paratha. Add prepared sauce and roll the paratha tightly. Wrap it with parchment paper. Make sure to seal the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens