Quick and Easy Egg Kati Rolls
These crunchy Kolkata egg rolls are absolutely delicious as a quick and easy breakfast. Use frozen or fresh made paratha, add some egg mixture and voila, you have a healthy and hearty snack or breakfast!
Equipment
- 1 Rolling Pin to roll out your dough
- 1 small to medium fry pan to cook your paratha
Ingredients
Fresh Paratha
- 3 cups plain flour
- 1 half cup of water
- 1 tsp salt
OR
- 1 frozen Paratha If you are making from scratch this will take you a little bit longer!
Kathi Roll
- 1 / 2 eggs
- 1 tsp ghee / butter / oil
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp black pepper
- 1 tsp siracha or ketchup / mayo / your preferred choice of sauce
Instructions
If you are making the paratha from scratch (will be longer if you are creating the paratha from scratch)
- Place your flour, salt and egg into a mixing bowl and add a splash of water.
- Begin mixing the ingredients together. You want to slowly add your water, test the mixture and kneed the dough, and then add more water as required.
- Kneed the dough well for around 30 minutes or so, until you reach a firm dough texture.
- Let the dough rest for 30 minutes minimum if you don’t have time, but if you do, I would let it rest overnight or 24 hours.
- Once rested, it will increase in size and then you want to take a chunk off with your hand and roll it out into a small circle and then roll that small circle out into a wider circle.
- Once rolled out, top off with some ghee and then slice through (but only half way), and grab that one sliced end and roll it to the other side of the paratha.
- Place the dough on its other side and then flatten and roll out again into a circle.
Egg Kathi Rolls
- Beat one or two eggs together with some salt, pepper, turmeric and chilli powder.
- Place some ghee into a pan and allow that to heat on a medium heat. Add in your frozen or fresh paratha and drizzle on some ghee on one side. Allow that to cook on both sides until brown.
- Remove the paratha from the pan. Add some more ghee to the pan, add your omelette to the pan and place the cooked paratha on the uncooked side of the omelette.
- Cook until the omelette is browned up to your preferred liking.
- Drizzle on some siracha, or any preferred veg and roll into wraps! Serve with some more siracha / ketchup / chutney on the side, slice into halves and enjoy.
Video
@brinsbites Hey guys, welcome to part two of kolikati egg rolls, thank you for making it here. I am showing you how to make a v basic masala omelette and pairing that with a fresh paratha, this is so delicious and such a filling breakfast / brunch! Make your paratha from scratch if you want to be extra, or just use a frozen one for a very quick and easy breakfast / brunch / lunch. Make sure you pair with some chutney or ketchup / siracha for added flavour! katiroll bengalifoodie bengalifoods eggrolls
♬ original sound - BrinsBites - BrinsBites
Notes
the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
Calories: 1.617kcalCarbohydrates: 291gProtein: 56gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 504mgSodium: 4.987mgPotassium: 706mgFiber: 12gSugar: 2gVitamin A: 1.323IUVitamin C: 4mgCalcium: 153mgIron: 21mg
Tried this recipe?Let us know how it was!