Anda Rolls, Shondaar Rolls: Let’s Get Rolling, Babumoshais and Mishtis!

Anda Rolls, Shondaar Rolls: Let’s Get Rolling, Babumoshais and Mishtis!

Nomoshkar, friends! Kem chho? As-salamu alaykum! Chef Curry Do’pyaza here, back in your kitchens with a recipe that’s close to my heart (and stomach!). Today, we’re diving into the delicious world of the Bengali Egg Roll, a street food superstar that’s as versatile as it is yummy.

Think of it as a warm hug in a crispy, flaky paratha. It’s a symphony of flavors, a dance of textures, and a guaranteed crowd-pleaser.

This isn’t just food; it’s an experience.

When Do We Roll?

Bengali Egg Rolls are practically a year-round delight! You’ll find them sizzling on street corners during Durga Puja, adding fuel to the festive frenzy. They’re perfect for a quick lunch on a busy day, a satisfying snack after school, or a late-night treat after a movie. Honestly, any time is a good time for an egg roll! It’s a staple during Poila Boishakh (Bengali New Year) celebrations, adding a savory touch to the sweet festivities. They are also popular during winter months, providing a warm and comforting meal.

A Little History Lesson (No Boring Bits, Promise!)

The Bengali Egg Roll, as we know it, is a relatively modern invention. It’s believed to have originated in Kolkata (Calcutta) as a way to make the humble paratha more appealing and filling. Some say it was a clever adaptation of the kati roll, catering to the local palate with the addition of a perfectly cooked egg. Whatever its exact origins, one thing is for sure: it quickly became a beloved street food staple.

Ready to Roll? (Pun Intended!)

Here’s what you’ll need to create your own amazing Bengali Egg Rolls:

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes

The Shopping List (Ingredients):

• 2 cups Maida (All-Purpose Flour)
• 1 tsp Cheeni (Sugar)
• 1/2 tsp Namak (Salt)
• 2 tbsp Tel (Vegetable Oil), plus extra for cooking
• Water, as needed
• 4 Anda (Eggs)
• 1 medium Pyaaz (Onion), finely chopped
• 2-3 Hari Mirch (Green Chillies), finely chopped (adjust to your spice preference!)
• 1/2 tsp Chaat Masala
• 1/4 cup Dhone Paata (Cilantro), chopped
• Tomato Ketchup
• Green Chilli Sauce
• Mutton Keema (Minced Mutton) (Optional)
• Lemon wedges for serving

Let’s Get Cooking! (Step-by-Step Instructions):

1. Dough Delight: In a large bowl, mix the maida, cheeni, namak, and tel. Gradually add water, kneading until you form a soft, pliable dough. Cover it with a damp cloth and let it rest for at least 30 minutes. This is crucial for soft parathas!

2. Egg-cellent Mixture: While the dough rests, crack the andas into a bowl. Add the chopped pyaaz, hari mirch, chaat masala, and dhone paata. Whisk everything together until well combined. This mixture will be the heart of our egg roll.

3. Paratha Power: Divide the dough into equal-sized balls (about 6-8). Roll each ball into a thin, circular paratha. Don’t worry if they’re not perfectly round; rustic charm is part of the fun!

4. The Egg-cellent Cook: Heat a tawa (flat griddle) or frying pan over medium heat. Place a paratha on the hot tawa and cook for a minute or two on each side, until lightly golden.

5. Egg-cellent Addition: Pour a ladleful of the egg mixture onto the paratha while it’s still on the tawa. Spread it evenly. Cook until the egg is set and the paratha is golden brown and cooked through. Flip it once or twice to ensure even cooking.

6. The Finishing Touch: Remove the egg roll from the tawa and place it on a plate. Drizzle with tomato ketchup and green chilli sauce to your liking. Add a generous sprinkle of chaat masala for that extra zing!

7. Mutton Magic (Optional): If you’re using Mutton keema, cook it separately with ginger-garlic paste, onions, and spices. Add a spoonful of the cooked Mutton keema to the egg roll before adding the sauces.

8. Roll It Up: Roll the paratha tightly, like a wrap. Serve immediately with a lemon wedge for that final burst of flavor.

Chef Curry’s Tips for Egg-cellent Results:

• Rest the Dough: Don’t skip the resting time for the dough! It makes a huge difference in the texture of the parathas.
• Spice It Up: Adjust the amount of green chilies to your taste. If you like it fiery, add a little more!
• Don’t Overcook: Be careful not to overcook the egg, or it will become rubbery.
• Get Creative: Experiment with different fillings! You can add grated cheese, sautéed vegetables, or even leftover chicken.

Cooking Options for Every Kitchen:

• Gas Stove: The classic method! A tawa or frying pan works perfectly.
• Induction Stove: Works just as well as a gas stove. Adjust the heat settings accordingly.
• Air Fryer: While not traditional, you can pre-cook the paratha slightly and then finish it in the air fryer with the egg mixture for a healthier option.
• Oven: Not ideal for the entire process, but you can bake the parathas and then finish them on the stovetop with the egg.

Nutritional Information (Approximate):

• Calories: 350-450 per roll (depending on fillings)
• Protein: 15-20g
• Carbohydrates: 40-50g
• Fat: 15-25g

Serving Suggestions:

• Serve hot, straight off the tawa.
• Garnish with extra chopped onions and cilantro.
• Offer a variety of sauces, like mint chutney or tamarind chutney, for dipping.
• Pair it with a refreshing glass of lassi or nimbu pani.

A Final Word from Chef Curry:

The Bengali Egg Roll is more than just a recipe; it’s a memory, a feeling, a taste of home. I urge you to try this recipe and bring a little bit of Kolkata to your own kitchen. It’s a delicious way to add some shondaar flavor to your life!

Now go on, my friends, get cooking! And don’t forget to share your creations with your friends and family. Food is best enjoyed when shared with loved ones. Happy cooking!