Street food is a big part of Indian culture. The city I come from Kolkata, has a rich history of street food. The variety of food available roadside is mind-boggling, which can range from light fares for breakfast and snacks to full-fledged meals for lunch or dinner. One of my favorite snacks that is quintessentially Kolkatan is the egg roll. You will be amazed to see how many variations of this mouthwatering delicacy have been concocted. Starting from egg roll to egg chicken, double egg, double egg chicken, egg mutton, egg paneer and so on. Today, I am going to share the egg chicken roll recipe that is a slight variation from the original egg roll. Also, this is an easier and quicker method where I have used a few store bought items.
Ingredients:Kawan Paratha
Eggs beaten well with salt (2 eggs per 3 paratha)
Onion (thinly sliced)
Green Chili (chopped)
Sheekh kebabs (I have used Mezban chicken Kebabs)
For the sauce:
Maggi hot and sweet tomato ketchup (can be bought from any Indian grocery store)
Lemon
Black Salt & Black Pepper
- Cook the chicken kebabs for 7/8 minutes on medium heat
- Prepare the sauce by mixing all the ingredients
- Fry the Parathas first, kawan parathas don't need additional oil. Set aside
- Add oil to the pan. Put 1/3rd of the beaten eggs
- Put one paratha on the egg before it's fried so egg sticks to the paratha
- turn the paratha stuck with the egg, fry till crisp
- Put one kebab, sauce and onion slices on the paratha
- Roll and serve
No comments :
Post a Comment