Egg rolls are quite the popular Kolkata Street Food item. Normally made using All Purpose Flour (Maida), I’ve used a Whole Wheat Chapati as a base here, to roll the egg fillings in. I will share the flaky Maida Paratha recipe as well, if you like it that way, but the whole wheat base tastes equally good and it’s definitely the healthier of the two.

Egg Rolls can be eaten for Breakfast, Lunch, Dinner or even served as a mid-evening Snack. In Mumbai, the only time I’ve tried Egg Rolls were at Durga Puja pandals which had at least one stall serving them. I haven’t eaten the authentic egg roll from Kolkata because well, I haven’t been to Kolkata but my husband, Akhilesh was born and raised there and if he said it tasted a lot like what he ate in his childhood, I guess my recipe will be a hit at your home as well.

Kolkata Egg Rolls can have different kinds of fillings, but I stuck to the very basic which has just 4 ingredients but tastes fabulous. It’s such a burst of flavours while using minimal ingredients. I don’t use Ketchup in this recipe, so this is diabetic friendly as well.  I don’t recommend using any sweet sauce even if you can eat sugar.

1 Whole Wheat Chapati or
1/2 Cup All Purpose Flour
1/4 Tsp Sugar
1/4 Tsp Salt
1 Tbsp Oil/Ghee
Warm Water to Knead

2 Eggs
1 Chopped Green Chilli
1/2 Thinly Sliced Onion
2 Tbsp Mustard Sauce (Kasundi)/ Mustard Base Pickle
Salt as per taste
Lemon Juice (Only if your Mustard Sauce isn’t Sour)
Pepper (Optional)



  • I used a plain Wheat Chapati made with just Whole Wheat Flour, Salt and Water. You need to knead this into a dough ball and roll into a wrap and place over a hot pan until both sides are brown and cooked thoroughly.
  • If you are interested in making a flaky wrap, follow the below method:
  • In a mixing bowl, add the flour, salt and sugar. Give it a mix and then add in the ghee or oil. Using your hand, mix the ghee or oil nicely, so that it forms a crumbly texture. Now pour warm water, little by little and form a soft pliable dough. Shape the dough into a ball, rub a little bit of oil and cover it with a cloth for 30 minutes.
  • To prepare the layered paratha, divide the dough into portions (if you’ve made a bigger batch of dough) and shape the portions into small dough balls. As you work with one dough ball, make sure you cover the rest with a clean cloth, preferably damp. Roll the dough ball into a very thin almost transparent chapati. The shape doesn’t really matter.
  • From the edge of one side, make small pleats by folding the rolled dough, like you’d make a japanese paper fan but one above the other, like a horizontal tower. Now swirl the pleats to form a circle. Tuck in the ends well. It will look like a distorted disk.
  • Cover and keep the dough ball for 5-10 mins and then roll it out into a big circle.
  • Let a skillet heat up and then place the rolled out paratha. Let it cook well while continuously rotating the paratha and then flip it.
  • Drizzle a little ghee, gently press and cook for another minute. Make sure to press the edges as that area takes more time to cook. Flip and cook again for a minute. Continue flipping and cooking until you see golden brown spots all over. Take it off the skillet and keep aside in a roti box and roll out the rest in a similar fashion.


  • On a skillet or pan, heat a little oil or gheed and spread it evenly.
  • Now place your Whole Wheat Chapati (Roti) or Flaky Maida Paratha in the pan. Lower the flame.
  • Now break 2 eggs on top of the Roti/Paratha and with a Spoon break the yolk and spread it out a little. You need to be quick here. If this seems difficult, you can break and whisk the eggs in a bowl and then simply pour this over the paratha.
  • Now flip the paratha immediately, so that the egg is now at the bottom of the pan and sticking to the paratha on one side. We need the egg to form a layer on the paratha.
  • Cover and cook until the eggs are cooked completely. I used a steel pan, so I had to scrape it out. It works great on non-stick or cast iron pans.
  • Flip the paratha and take it out on a plate with the egg side facing upwards.
  • Now line the Onion slices and the chopped Green Chillies in the center of the wrap.
  • Also sprinkle some Salt and Pepper Powder. Pepper Powder is optional since we’ve used Green Chillies.
  • The star ingredient here is Mustard Sauce. This gives the egg roll it’s Kolkata Flavour.
  • Drizzle some Mustard Sauce all over. I use Kasundi which has a better flavour and not the American Mustard Sauce. Kasundi can have a very strong brain freeze effect, so careful on the quantity. Add some lemon juice if the Kasundi is not sour. On days I’m out of Kasundi Mustard Sauce, I use a Special Mustard Base Konkani Pickle.
  • Now all you’ve got to do is fold and roll into a wrap and enjoy this amazing egg roll that’s quick and easy to make.
  • You can also wrap this in an aluminum foil/paper wrapper to keep the roll in place. I don’t use any.


Ragi also known as Nachni in Marathi or Finger Millet in English, is a completely Gluten Free superfood. Ragi flour is versatile and can replace your regular flour to make most desserts! Ragi also keeps your blood glucose levels in check, thus making it a valuable addition to a diabetes diet. It is also said to be very cooling for the body.  It has high protein, is fibre rich and has good mineral content. Being a fantastic source of natural calcium, these millets help strengthen bones in growing children and restores optimum bone density in older people. Ragi is also a powerhouse of iron and is completely devoid of cholesterol and sodium. Ragi can be consumed without a problem by anyone, except those with kidney complications because of the high calcium content. In that case completely avoid or limit your intake.

Ragi Atta is readily available in India. If you don’t find this flour in your region, you can buy the whole millets and make the flour at home. The easy way would be to simply dry roast the millet seeds in a pan or on a skillet, cool them completely and then grind into a fine flour. The longer method would be to wash, soak and sprout your finger millet, dry and do the same as the first method. The latter is more nutritious.

My first recipe here with Ragi atta is a Ragi Roti which is soft almost like a wheat atta chapati and can be easily packed for lunch too.

1 Cup Ragi Flour
1 Cup Water
Ghee/Coconut Oil


  • Measure your Ragi Flour. You can use any cup for measurement based on the number of rotis you are planning to make. I use a very small cup to just make 2 Rotis for my husbands tiffin.
  • To make your rotis soft, the first trick is to sieve your flour through a steel mesh. The particles that remain in the mesh can be used in your face pack for a scrubbing effect.
  • Now what you have is smooth and fine ragi flour.
  • In a pan, heat the same amount of water as the flour. Add salt and mix.
  • When you start to see bubbles forming, reduce the heat to the lowest and immediately add the sifted flour and mix thoroughly.
  • In a few seconds you will see the ragi flour has absorbed the water.
  • Add a little Ghee. If you are Vegan, use Coconut Oil.
  • Keep mixing. It will come together like a dough. You may notice dough stuck to the bottom of the pan and that’s okay.
  • Transfer this to a bowl and start kneading for a minute until you can shape this into a smooth and soft dough. Be careful because it may still be very hot. You can wait till it gets a little cool, more like warm.
  • Divide into small balls to roll out into chapatis.
  • Flatten the ball slightly into a disk with your hand.
  • Now take a plastic sheet or a silicon sheet. Dust it with some ragi flour.
  • Place the dough disk in the centre and dust both sides of the dough too with ragi flour.
  • With a wooden rolling pin, flatten it out easily. You shouldn’t find any difficulty rolling it out.
  • Make this as thin as you can handle.
  • On a super hot roti tawa, make sure it’s very hot, place the rolled roti and gently move it around 1-2 times so it doesn’t stick to the bottom.
  • Let it cook for a few seconds. Now flip it and move around the roti 1-2 times. Cook for a few more seconds.
  • Now flip back and with a cloth or ladle, press the roti from the edges to puff it up.
  • Once it looks puffed, you can drizzle a little oil or ghee. This is optional, but if you are packing this for lunch, ghee or oil will ensure it remains soft for a longer duration.
  • Eat immediately or cover this in a muslin cloth (recommend this) or aluminium foil to pack for tiffin.
  • Enjoy this with any sabji and Raita. Easy Peasy!
Follow my love for food, travel & more



Divyashree Mangalorkar Gupta
6 Countries & many more to go
Mumbai, India




Everyone’s favorite and mine too! But not many make it the way it should be made. Most places I’ve tried, the paratha ends up tasting a lot like dough and nothing like the stuffing inside. I’m sure you’ve been disappointed before. Not anymore! The way I make is loaded with Aloo (Potato Stuffing) because duh! you asked for Aloo Paratha and not Atta (Dough) Paratha! Trust me this version is so easy to make and I promise this will have you licking your fingers and even your plate if you want to think extreme! 😀 I’ve made this using All Purpose Flour, but you can use Whole Wheat Flour if you’re all for health. This method doesn’t even need a rolling pin! Sounds good? Read further!

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4 Cups Cooked Rice
3 Cups Yogurt
1/4 Cup Water
1 Tbsp Ghee
1 Tsp Mustard Seeds
1 Dry Red Chilli / Fresh Green Chilli
1 String Curry Leaves
1 Tsp Asafoetida Powder (Hing)
1 Tsp Urad Dal
1 Tsp Chana Dal
1 Tsp Grated Ginger
Fresh Pomegranate Seeds (Optional)
Salt to taste


  • First cook rice. You can check the pressure cooker method for Basmati Rice here!
  • If you are eating the Curd Rice immediately, add the Yogurt and water as per the consistency you prefer. If you are planning to eat this later, you can prepare the tempered rice first, and add the Yogurt mix later. So let’s prepare the tempering first.
  • In a heavy bottom pan or tempering bowl, heat Ghee.
  • Splutter Mustard Seeds.
  • Lower the flame and add the Urad Dal & Chana Dal and sauté till it changes colour. Don’t burn.
  • Break the Red Chilli or Slit the Green Chilli and add to this. Switch off flame if the temperature is too high.
  • Add chopped Curry leaves, Grated Ginger and Asafoetida Powder.
  • Add this mixture to the rice along with salt and mix well.
  • Smoothen Yogurt in a bowl by stirring with a spoon continuously in a clockwise direction.
  • Whenever you are ready to eat, heat the rice once again and then add the Yogurt. Add water if you prefer a thinner consistency. I don’t prefer heating post adding Yogurt. Add salt if required.
  • Garnish with some fresh pomegranate seeds and serve hot with Bharwan Karela, Achaar, Fried Chillis, Papadam or any spicy sabji!


1 Cup Rice
1.5 Cups Water
1/2 Tsp Ghee
1/2 Tsp Salt


  • Wash Basmati Rice thoroughly until you see clear water.
  • Soak for 30 minutes in enough water.
  • Drain water and add this rice along with water in a Pressure Cooker. I use a small cooker.
  • Add salt and ghee to this. Mix well.
  • Close the lid and place the whistle.
  • On high flame, steam the rice for 2 whistles.
  • Switch off flame and don’t open until the steam escapes. Should take around 10 mins.
  • Open and fluff the rice with a fork.
  • Serve hot with steaming dal and sabji!
  • You can also use this to make Jeera Rice, Matar Rice or Fried Rice.



So let’s make the dough first & then the stuffing. You can use leftover masala from your Aloo Tikki Patties, Kachori stuffing or Paneer dry sabji too. Here I will share the recipe for Aloo Pyaaz stuffed Naan.

2 Cups All Purpose Flour (Maida)
1/2 Cup Whole Wheat Flour
3/4 Tsp Baking Soda
1 Tsp Sugar
Salt to Taste
1/2 Cup Yogurt
1 Tbsp Refined Oil
1/4 Cup Water
Sesame Seeds (Optional)
Butter/Ghee (Optional)

1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Asafoetida (Hing)
1 Tbsp Coriander Seeds (Akkha Dhania)
1 Green Chilli
5-6 Garlic Paste or finely chopped
2 Boiled, Peeled & Mashed Potatoes
1 Tbsp Gram Flour (Besan)
1 Tsp Turmeric Powder (Haldi)
1 Tsp Chilli Powder
1 Tsp Garam Masala
1 Tsp Aamchur Powder
1 Tsp Mint Powder (Optional)
Salt to Taste
5 Finely Chopped Onions
1/4 Cup Finely Chopped Coriander Leaves


  • We need to make a semi soft dough for the naan.
  • Start by adding the flour, salt, sugar, baking soda to a large bowl and mix everything well.
  • Now add the oil and combine with the flour.
  • Mix Yogurt and water in a glass and add this to the flour little at a time, kneading the dough simultaneously to form a soft dough. If the dough feels dry, add a few teaspoons until it’s all combined and feels soft. If it feels sticky then an additional teaspoon of flour should help.
  • Once the dough is soft and supple and well formed, cover with a damp cloth and keep aside for 30 minutes.
  • The stuffing is the same like the one used to make Stuffed Kachoris. I’ve added chopped Garlic to this to enhance the taste further.
  • So to prepare the filling, take a wide pan and heat Oil.
  • Splutter Mustard Seeds.
  • Lower the flame & add Hing in powdered form.
  • Now, add Coriander Seeds after crushing them in-between your palms.
  • Fry for about a minute and then add the chopped Green Chillis and Garlic. You can skip or adjust the quantity as per taste.
  • Now add the mashed boiled Potatoes and give this a good mix.
  • Also add Besan to this, mix well and cook for another 2 minutes.
  • Add in the spice powders – Turmeric Powder, Red Chilli Powder, Garam Masala/Tandoori Masala, Amchur Powder, Mint Powder & Salt. I added Kashmiri Red Chilli Powder since it gives a good colour without being too spicy. Adjust the quantity of the spice as per your taste.
  • Now mix everything well and keep mashing any big pieces of Potatoes till they look smooth. Cook for 2-3 minutes.
  • Now add the finely chopped Onions and start folding the Potato masala with this. The Onions will slowly start to cook and reduce in size.
  • Once the masala looks blended and the onions also look translucent, add Coriander leaves, mix well and switch off flame. Check pictures below to know how the masala should look like. Do a taste test and add salt/masala if required. Let this mixture cool down completely.
  • Now check the dough and knead it once again for a minute and divide into equal parts, each portion sized like a golf ball. Cover with the damp cloth and keep them aside.
  • Once the masala has cooled down, divide them into lemon sized balls.
  • Now place the masala ball in the center and cover the ball completely with the dough. Roll between your palms to make smooth crease-less ball.
  • Roll this out with a help of a rolling pin and board.
  • I like to keep it thick, you can adjust the thickness as per your liking. Sprinkle some sesame seeds and roll once to press them in.
  • Heat a tawa and once it is hot, place this naan. Flip once it cooks and browns well. You can spread butter/ghee on both sides. Cook both sides well till crisp and do the same for all the other naans.
  • Serve hot with Yogurt.
Soft dough
Potato Onion Stuffing
Ready to roll!
Flip & Cook both sides
Heavy on the Stuffing!



1 Cup Basmati Rice
2 Cups Mix Chopped Veggies (Green Peas, French Beans & Carrots)
1 Tbsp Ghee / Oil
1 Tsp Cumin Seeds
1 Bay Leaf
1 Inch Cinnamon Stick
3 Cloves
3 Peppercorns
1 Finely Chopped Green Chilli
½ Tsp Grated Ginger
1 Finely Chopped Onion
1 Tsp Garam Masala Powder
2½ Cups Water
Chopped Coriander Leaves


  • Wash the rice thoroughly until the starch runs out and you see clear water.
  • Soak this rice in enough water for 30 minutes, drain and keep aside.
  • In the meantime, heat Ghee in a pressure cooker.
  • Splutter Cumin Seeds.
  • Add the Bay Leaf, Peppercorns, Cinnamon Stick & Cloves and sauté on a medium flame for 30 seconds.
  • Add chopped Green Chillis, Grated Ginger. Fry for another 30 seconds.
  • Add chopped Onions and saute until translucent.
  • Now add the chopped mixed vegetables. I used Carrots, french Beans & Green Peas, You can use other veggies too. Mix well.
  • Add in the soaked rice, mix everything gently and sauté on a medium flame for a minute, while stirring continuously.
  • Now add in the Garam Masala and Salt.
  • Also add 2 ½ cups of hot water. Mix well & close the lid with the whistle on.
  • Pressure cook on high flame for 2 whistles.
  • Switch off flame & allow the steam to escape before opening the lid.
  • Add Coriander leaves and fork the rice to let the grains separate before serving.
Soaked rice & chopped veggies in the Pressure Cooker.
Rice and Vegetables covered in Masala.
Veg Pulao served with Raita, Tomatoes & Chana Masala
Enjoy this Pulao with Raita/Gravy/Shorba/Kadhi