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.


Shakshouka or Shakshuka is a one-skillet dish that has its origins in North Africa. Although there has been a debate on the birthplace of this Maghrebi dish with competing claims by the Moroccan, Tunisian, Turkish and the Yemens, it is quite a popular dish in the Middle-East. Traditionally this is made in a cast iron pan, but you can use any pan. I’ve used a stainless steel skillet and it worked perfectly fine.

Egg shakshuka is a simple dish wherein you poach the eggs in a simmering spicy tangy gravy made with traditional spices and ingredients. I have shared a basic shakshuka recipe that stays true to the North African flavors.

This is a Keto, Paleo and Diabetic friendly recipe and is also Gluten Free. You can team this up with bread or any diet-friendly alternative or just scoop in and eat it just like that.

1 Tbsp Olive Oil
1-2 Chopped Green Chilli
2 Tbsp Ginger Garlic Paste
1 Large Chopped Onion
1-2 Chopped Tomatoes
1/2 Green Capsicum
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
1 Tsp Red Chilli Powder/Paprika
1 Tbsp Tomato Puree/Water
1/4 Cup Chopped Coriander Leaves
Salt as per taste
4 Whole Eggs


  • In a wide pan, heat some oil. This is a one-pan recipe, so use the one with raised edges like walls and not a flat pan. You need the recipe to stay in place.
  • Add the Green Chillies and let this sizzle for a few seconds. Please adjust the quantity as per taste.
  • Now add the Ginger Garlic Paste.
  • Also add the Onion and saute for a few minutes until the Onions look translucent.
  • Now add in the Capsicum and cook for a couple more minutes until they become tender.
  • Add in the Tomatoes and mix well. Let this cook for another minute.
  • Now add in the Spice Powders – Coriander, Cumin, Red Chilli along with some Salt.
  • Salt will soften the veggies quicker and we want mushy veggies. So lower the flame and let this cook covered for 5-6 more minutes.
  • Open the lid and if the consistency looks dry, add a little water or Tomato Puree to make a thick pulpy gravy. We need this consistency and not dry because the eggs will need moisture to poach well while at the same time avoid the bottom of the pan from burning.
  • Add a little bit of chopped Coriander Leaves, Parsley, Mint or whatever fresh herbs you’ve got. I used Coriander Leaves here.
  • Make sure your flame is on low. Mix everything well and evenly spread out this mixture covering the base of your pan.
  • Now with the back of your spoon, create 4 equidistant wells for the eggs to settle in, with enough spacing between the wells.
  • Now break the 4 eggs into the 4 spaces you’ve created. Try to contain it in these wells, but it’s totally okay if the whites spread all over.
  • Cover and cook this until the the top of the eggs are cooked well, around 80-90% cooked.
  • Switch off the flame. Make a cut like you’d do with a pie or pizza or simply scoop out a portion onto your plate and enjoy this with Naan, Pita or Bread of your choice. I ate this with Whole Wheat Buns (Dinner Rolls) and they were fantastic!
Follow my love for food, travel & more



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




This super delicious Egg Bhurji is so easy to make and requires very basic ingredients. Ideally served with Dinner Rolls, making it the famous Bhurji Pav from Mumbai, this also tastes great with Roti or Bread. And if you are on a restrictive diet, you can have this with easy Coconut Buns (that I make at home) or simply eat as it is. A great breakfast idea, I make this at least twice a week. This also tastes exactly like the Mumbai street style Anda Bhurji, but since it’s made fresh at home with healthy ingredients and less oil, you can enjoy this recipe every now and then.

Before I forget to mention, this desi egg scrambled delicacy is Keto and Paleo Diet friendly. Ideal for Diabetic and Weight-Loss watchers, it also makes a great inclusion in Anti-Inflammatory and Gluten Free diet plans. Just replace the bread with Coconut buns and enjoy a hot plate of Egg Bhurjee!




Another favorite breakfast egg recipe which takes just 10 mins to make, uses very basic ingredients, but tastes extraordinary. The burst of flavours from the fresh veggies and spices with the softness of bread, makes this recipe even more tempting. This recipe was invented by my mum and all the credits go to her. She named this Egg Pizza because of the round shape that resembles a pizza and also the veggies look like toppings. I lost her in 2019 and haven’t eaten this since. A few days back I was going through some old photographs and found an image of this recipe. The next morning I made this for breakfast and my husband loved it. So I’m pretty sure you will enjoy this recipe too.

Continue reading “EGG BREAD PIZZA”