Egg Roll Breakfast, Egg, Streetfood by Sudeshna Banerjee

You can follow me on Twitter, visit my Flickr photostream, add me to Facebook.

“A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked” – Bernard Meltzer

The final recipe for the “Breakfast with eggs” series is Egg roll. I’ve posted six different easy to cook and quick egg recipes for the morning meal. Previous posts in the series: 1. Mughlai

2. French Toast

3. Scrambled Eggs

4. Banana Pancake

5. Boiled Egg Sandwich

But I just couldn’t finish the series without a little flavor from the street food of Calcutta (). Though many different Asian countries claim for the origin of this dish and among them southern China has the most number of votes, but this particular preparation very well known to everybody who hails from Kolkata or even those who had a visit to the city is typically from the make shift stalls on Kolkata foot paths.

Egg rol

There was one such stall near my dance school called Iceberg (quite contradictory for a joint that sold everything hot), and every month it was a ritual for our gang of friends to have an egg roll from there. I still remember it cost just seven rupees then, but still that was quite expensive for a school-going girl like me. At home, outside food was a taboo and so I always had to cook some stories to have those egg rolls. But alas, eventually mom found out my secret and instead of scolding me I was offered with two egg rolls the next day at tiffin, of course prepared by my mom in her kitchen. School days have passed a long time ago, but I still can’t forget the taste of those road side egg rolls, though my mom’s were quite similar but not that good. My father suggested that the dirt from the road made it taste better. The egg roll in Kolkata is similar to Frankie of Mumbai and resembles the kathi rolls prepared in many roadside stalls throughout India. Egg roll in Kolkata was probably first introduced by Nizam’s, a very popular restaurant in Kolkata serving Mughlai dishes. Another famous joint serving egg roll in Kolkata is Haji Saheb in Behala (Hazi Saheb for some), it’s my personal request, don’t miss it if you ever visit this place. Preparation time: 10mins Cooking time: 8mins Serves: 2 Ingredients:  Whole wheat flour (Maida): 1 cup  Eggs (Dim): 2  Onion (Peyaj): 1 medium, chopped finely  Cucumber (Sasha): one-half of a medium sized, julienned  Green chili (Kacha lanka): 2, chopped  Sunflower oil (Sada tel) for frying  Salt to taste  Tomato sauce for seasoning Preparation:  Knead the flour well and make two round paratha with it  Beat the eggs with little salt  Heat one tablespoon of oil in a frying pan and add one beaten egg to it, spread it so as to have almost the same diameter as the parantha  Carefully place the parantha over the half fried omelet and allow it to cook for two more minutes, turn around the paratha and cook the other side for one minute and take out from the frying pan.  Place the egg covered paratha on a flat surface with the egg side up  Add chopped cucumber, chilies and onion at the centre of the paratha to make the filling and pour the tomato sauce over the vegetables  Roll the paratha and cover half of it with an aluminum foil or kitchen paper and tuck the paper well so that the roll doesn’t open up  Serve hot with little lemon juice over the filling Hot tips – You can put in a filling of mashed potatoes seasoned with chili powder and salt or even a filling with chicken or mutton tastes great. What variety of Egg Roll do you prefer? Nizam Kathi Rolls

Ujwala Prabhu

If you're from Kolkata you'll surely know what i'm talking about. When I first left home and went to Pune to study the one thing that I kept talking about to my new college friends whenever the topic of food came up was Kathi Rolls. When they didnt understand me I told them that they were Chicken Rolls. They said no problem you can have some delicious ones at Marz-O-Rin. And then I waited eagerly till we could go to Camp, where the shop was located - near Kayanis - the Shrewsberry biscuits shop. When it was eventually put in front of me I was terribly disappointed, the Pune Chicken Roll turned out to be hot dog bread with lettuce and chicken with a sweet mayo dressing. I grew to like these too but nothing compares, nothing compares to Nizam Rolls.

Out of Kolkata I tried the Frankies and the Baida but that was not what my taste buds yearned for. For years I've tried to replicate it at home but not very successfully. So I'd save up all the wanting for my annual visit home and eat these rolls every time! And then a few years ago we heard that Nizam had shut down - labour problems. Kolkata has changed so much from when I lived there as a kid. Nizams was an important part of eating out for us and now it's no longer there. Nor is Skyroom or the Chicken Champ place at the petrol pump. For a while when we were in Bangalore, I think for the last two years of our stay, a Nizam outlet opened up in Indira Nagar and their Rolls were finger licking good.

When I went to Kolkata a few weeks back, I decided to try out the Park Street guy. His rolls are good too but he adds some kind of red and green sauce. I didnt let him add those in mine but there was just that something missing.

While writing for the meme that Sonali tagged me for I googled for Nizam Kathi Rolls and was dismayed with the recipe that appears all over the web which has mashed potatoes as a stuffing! Scandalous :D

Here's my version for Chicken Anda . You could replace the Chicken with Aloo, , Mutton or Beef. I'm willing to try any suggestions that you may have to make it taste more authentic. Ingredients Knead dough for 6 parathas - i use atta but i'm told that maida makes them more authentic and that's what i'm going to try out the next time. Make Chicken Tikkas - about 4-5pcs in each paratha - shouldnt be made too dry - soft and succulent is what you want 6 eggs - beat, add salt and keep aside Onions - halve, finely slice and seperate into half rings. mix with chopped coriander, finely chopped green chilly, salt and pepper and a generous amount of lime juice. Mix well and set aside.

Method Cook one side of the Paratha. Flip over and add egg on top - a ladle full. Spread across the top of the paratha with a spoon. Make sure the flame is on low. After a few minutes flip the paratha and move around on the pan to ensure that the egg remains below and stuck to one side of the partha. Be generous with the oil prior to the flip. When the paratha starts to expand and bloat upwards flip it again and let that side cook. Remember it has to stay soft. Dont let it turn crisp. And I repeat be generous with the oil while cooking. You can wipe some off on tissues later.

Keep the other two ingredients - chicken and onions - ready. Remove the Anda Paratha from the Pan and put on the counter. Put the next Paratha in the pan before proceeding further. In the middle of the paratha spread some onions mixture in a line. Add the chicken pieces over this. Squeeze some lime. Add another layer of onions. Roll the paratha and roll half of it in some brown paper. This will catch the extra grease and keep the paratha in a roll format. Eat hot.

Post a Comment Bombay Street Food Special #5 - Chicken Frankies - Mumbai Style Chicken frankies are yet another version of a chicken wrap, but yeah, Mumbai style. I don't know what it is about wraps, but a lot of cuisines seem to have a version of their own. The Americans have the ever so versatile Wrap, the Mexicans have the burrito, the Asians have the spring roll, the Italians the calzone. In India we call wraps Frankies. It is another version of street food. Its not uncommon to see stalls around the city selling these wraps piping hot. Today, I'm going to show you how to make one from scratch in the comfort of your own home. The street stalls have many varieties on offer. The Chicken, Mutton, Veg., Aloo, Egg are just a few. Then you also have the option of adding cheese to these wraps. And we know cheese makes everything better. I made a couple of these this time around - the chicken one for the meat lovers and the potato or Aloo version for those of you who don't eat meat. We love them both. Today I will focus on the Chicken Frankie and stay tuned for the meatless version tomorrow.

Chicken Frankie

For the -

Makes 8

1 1/2 cups all-purpose flour

1/2 cup wheat flour

1 tsp salt

4 tsp oil

2-3 eggs, whisked well Mix the ingredients except the beaten egg in a bowl and using water, bind to a soft, pliable dough.

Divide into portions and roll out into a disk about 6" in diameter. Make sure you don't roll it out too thin. At the same time, it shouldn't be too thick either.

Place it on a hot griddle or pan. Apply a few drops of oil on the top and spread it lightly using the back of a spoon.

Turn it over. Spread a couple of spoons of the whisked egg on this side. (Some vendors use 1 beaten egg for every roll, you may use as much or as little egg as you like. I find about 2 spoons or whisked egg works fairly well.)

Once the egg has slightly set, turn over and cook on this side as well.

Once both the sides have cooked well, take off the pan and keep aside.

Note: I usually cook off all the rotis and keep aside. You don't want to overcook it, since it needs to be warmed up again, just before you assemble. If you're just making a couple of these, you can assemble them straight on at this stage.

For the filling -

250g boneless chicken, cut into small pieces

1 onion, finely chopped

2 tomatoes, finely chopped

5 cloves of garlic, finely chopped 1" ginger, finely chopped or grated

1 - 1 1/2 tsp amchur powder (dried mango powder)

1 tsp red chilly powder

1 tsp garam masala powder

1/2 tsp coriander powder

1/2 tsp cumin powder

Salt, to taste

2 tbsp oil

1 tbsp fresh mint leaves, chopped

4-5 tbsp fresh coriander leaves, chopped

Heat oil in a pan. Add the ginger and garlic and saute for a minute or so.

Add the chopped onion and fry off till the onion turns golden brown.

Add the chilly, garam masala, coriander and cumin powders and stir well.

Add the tomatoes and stir fry till the spices and tomatoes cook. The oil will start to separate around the edges of the vessel. The tomatoes should lose some of its moisture by now.

Add the chicken pieces and fry off, stirring well. You may add a tiny bit of water to cook it further. You need a moist filling, not a runny one. (I had some leftover chicken that was marinaded and gently cooked. To make you own, check out this post. Since the chicken was already cooked, I simply shredded the chicken and cooked it till it warmed through and absorbed all the flavors. You can add a tiny bit of stock or water if it seems too dry.) Once the chicken has cooked, add the amchur powder, fresh chopped coriander and mint leaves and salt. Mix well. Taste and adjust seasoning, if needed.

Keep aside.

Onion salad mix -

1 onion, finely chopped

A pinch of salt

1/4 tsp. chilly powder

A few drops lemon juice

Some fresh coriander leaves, chopped

Mix all the ingredients.

I usually keep the coriander leaves aside and use it as a garnish.

To assemble the frankies -

Chaat masala

Cheese, grated

If you've made your rotis in advance. Place them on a pan and gently warm them up. Spoon some of the filling onto the roti.

Sprinkle some of the onion salad on it.

Sprinkle lightly with some masala if desired.

Sprinkle some grated cheese, if you're making a cheese version.

Top with some fresh chopped coriander leaves.

Wrap it up nice and tight and serve hot.

How to Make

Preparation process

Step 1: Take a pan on stove and give a light flame.

Step 2: Add coriander seeds and fry it for 5 mins. Collect it into a bowl.

Step 3: In the same pan add cumin seeds and fry it for 2mins. Turn off the flame and collect them a side. Step 4: Now take small jar add fried coriander seeds and grind it into a fine powder. Collect it a side.

Step 5: In the same jar add fried cumin seeds and grind it. Collect that powder into a small bowl. Step 6: Now chop the onions, green chilies, ginger, garlic, tomatoes and coriander leaves. Keep them a side.

Step 7: Take a bowl add wheat flour and maida flour to it.

Step 8: Add little salt and 1tbsp of oil. Step 9: Mix these flours by adding water. Like how you prepare dough for chapathi.

Step 10: Remember the dough should be smooth. After preparing dough cover the bowl with lid and keep this a side. Step 11: Wash the boneless chicken nicely and cut the chicken pieces into small pieces. Keep this also a side.

Step 12: Now take eggs and beat them into fine liquid and keep it a side. Cooking process

Step 13: Take a pan on stove give a medium flame. Add oil to it. Allow the oil to heat.

Step 14: Now add chopped onions and green chilies. Step 15: Fry it for 5 mins.

Step 16: Add chopped ginger pieces and garlic pieces. Fry it for 2 mins.

Step 17: Add tomatoes and fry it for 2 more mins.

Step 18: Put required salt, red chili powder and turmeric to the mixture. Step 19: Mix it well and now add garam masala, chat masala, cumin seeds powder and coriander seeds powder.

Step 20: Fry it for 2 mins and now add chicken pieces. Step 21: Mix the chicken pieces with the spicy mixture.

Step 22: Cover the pan with lid and leave it for 10 mins. Give a low flame.

Step 23: Meanwhile you can prepare the chapathis. So take the dough, little maida powder and chapathi stick. Step 24: Make a round balls with dough.

Step 25: Spread the maida flour little on the surface where you want to make the chapathis.

Step 26: Start pressing dough balls with stick and make nice round shape chapathis. Step 27: Follow the procedure with remaining dough balls. Keep the chapathis a side.

Step 28: Now open the chicken pan and see whether chicken is cooked or not.

Step 29: Garnish the chicken mixture with coriander leaves and turn off the flame.

Step 30: Now take a chapathi tawa on stove. Give a low flame.

Step 31: After tawa getting hot put the chapathis.

Step 32: After 1min spread the egg beat liquid with spoon on chapathi. Step 33: Turn the chapathi to other side and add little drops of oil to the corners of the chapathi. (Remember don’t spread oil on entire chapathi).

Step 34: Roast the chapathi both sides and collect it into a plate. (Don’t roast too much).

Step 35: Roast the remaining chapathis also.

Step 36: Now start stuffing the chicken on the chapathis (as shown in figure). Step 37: Put some tomato sauce on it.

Step 38: Roll the chapathis along with chicken (as shown in figure). Step 39: Use cloves to stick the chapathi corners, so that the roll remains normally.

Step 40: Garnish the chicken Frankie rolls with onions and coriander leaves. You can taste these chicken Frankie roles with tomato sauce. Ingredients

 Chicken (boneless) – ¼ kg

 Wheat flour – 2 cups

 Maida flour – 1 cup

 Egg – 2

 Tomatoes – 2

 Onions – 2

 Ginger – 1 medium size

 Garlic cloves – 10

 Green chilies – 3

 Coriander leaves

 Oil – 5tbsp

 Red chili powder – 1 tbsp

 Salt (required)

 Turmeric – ½ tbsp  Chat masala – 1 tbsp

 Cumin seeds – 1 tbsp

 Coriander seeds – 1 ½ tbsp

 Garam masala – ½ tbsp  All those who have eaten a Chicken Frankie at the Tibbs outlet at Shivaji Park Dadar in Mumbai will agree with me when I say that the frankie you get there is surpassed by none. It's spicy ,hot ,tangy and the outer roll is filled with the most delicious and tender spicy chicken. If you have just spent a whole morning shopping in Dadar, and are looking for some great tasting food to replenish your energy conserves so that you can shop some more later then this is the place to head for. After reading this you might be under the impression that I am a regular there, but the fact is that I have frequented that place only twice in my life, but the taste was so awesome that every time I think of Frankies that's the only place I remember.  So some days back when I made these at home I tried my level best to replicate the taste and must say I did succeed to some extent. After all some things always taste best when eaten at the road side. I am sure you all agree.  But here's how I went about it:  To make about 6 frankies you will need:  250 gms boneless chicken cut into bite size pieces,  puree of 2 tomatoes,  1 onion finely chopped,  4 to 5 cloves of garlic crushed,  1 inch piece of ginger finely grated,  1.5 tspn amchoor powder (dry mango powder)  1 tspn chilly powder, (more if you want it hotter)  1 tspn garam masala,  1/2 tspn coriander powder,  1/2 tspn cumin powder,  3 to 4 tblspns fresh coriander chopped  1 tblspn fresh mint coarsely chopped  2 to 3 tblspns oil  salt to taste  Method:  1. Heat the oil in a saute pan and fry the garlic ginger for a minute,  2. Add to that the chopped onion and fry further till onion is golden,  3. Next add the tomato puree and all the spice powders except for the amchoor ( chilly, cumin , coriander and garam masala) ,  4. Now cook on a moderate flame till the tomato is thoroughly cooked and as lost some of its moisture,  5. Add the chicken pieces at this stage and cook further adding a little amount of water if needed . We want a moist filling for the frankie but not a runny one (Chicken will take about 4 to 5 minutes to cook. Don't overcook as the chicken will go dry and rubbery),  6. Once the chicken is cooked add the amchoor, fresh coriander, mint and salt and give it a stir. Give it a taste and set aside.  For the outer Roll:  You need:  1 cup wholemeal flour and 1 cup plain flour (maida)  1 tspn salt  1 tblspn oil  Mix all the above ingredients into a soft dough.  This dough will make about 6 large wraps or  Roll out the wraps one at a time and half roast them.  When all the wraps are cooked keep them covered till you need them. Also keep at hand 2 eggs .  For the salad stuffing:  1 onion thinly sliced,  1 cup cabbage thinly sliced,  1 cup shredded lettuce,  2 tspns lemon juice,  1/2 tspn chilly powder,  a pinch of salt  Now to assemble the frankie:  1. Break one egg into a bowl and lightly beat it. Heat the tawa (flat pan) and spray a little oil on it . Place one wrap on the hot tawa and brush it generously with some egg . Flip the wrap onto the other side and let the egg cook well. This will form a delicious egg coating on the inside of the wrap.  2. Remove the wrap from the tawa. In the centre of the wrap place 2 tblspns of the chicken stuffing and some of the raw salad stuffing. Dot it with any spicy sauce of your choice and roll it up into a fabulous frankie.  3 Repeat the procedure with all the other wraps..  That's it. You can now dig in. Just make plenty of wraps and filling as everyone is going to ask for seconds and thirds and maybe even fourths.  Enjoy!  You might al