Blogging Marathon #138 Week 4, Day 2
Theme : Street Food Special
It’s another day with a quick Kathi roll. I saw this dish prepared in YouTube – apparently it’s a popular Kolkata street food. There are many videos available that you can check out.
I make egg rolls regularly but never thought of making a Kathi roll out of it. I usually go with a veggie loaded omelette and then keep a pesto or hot sauce smeared tortilla on top of it and call it a day! It’s a regular lunch box meal for my son. This Kathi roll was a slightly different and more flavorful take on that. It’s wonderful to eat fresh but won’t make a good lunch box meal because of the toppings- it will definitely get soggy.
If you are going for frozen Paratha as the base, it’s really a heavy meal. I saw a lot of videos for that too. In short this is a popular recipe, with a lot of videos and variations you can try. I saw many videos and this is the final combination that I made depending on what I had in my fridge.
- 2 tortilla/chapati/Paratha
- 1 teaspoon oil, divided
- 2 eggs
- 1 small red onion, sliced
- A small handful of sliced bell peppers(about 1/4 of a medium bell pepper)
- Chaat masala, salt, pepper, lemon juice to season per taste
- Ketchup, Mayo, green chutney to taste
- Add lemon juice and salt to the thinly sliced onions and bell peppers. Set aside
- Heat a pan and cook/warm the roll of your choice. Remove to a plate.
- In the same pan add half teaspoon oil. Crack open the egg and add to the pan. Season with salt and pepper. When the top is a little cooked(half done), carefully place the chapati on top of the egg. Since the egg is not fully cooked, it will stick to the roti. Let the egg cook. Flip and cook the bottom side of the roti once again. Remove from heat and repeat with the second roti.
- Once it’s done, add the onion and bell pepper to the egg side. Top with a bit of ketchup, Mayo and green chutney. Sprinkle chaat masala on top. Roll and use parchment paper or foil to keep the roll from unwrapping. All done!