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Egg Roll Kolkata is a popular Indian street food wrap with spiced meat filling rolled in a flaky paratha. This high protein, portable snack is perfect for family outings and on-the-go meals.
Prepare the paratha dough by mixing all-purpose flour, 0.5 tsp salt, and 1 tbsp oil with enough water until soft; cover and rest for 20 minutes.
Marinate chicken thighs with ginger-garlic paste, black pepper, 0.5 tsp salt, chaat masala, and red chili powder for 15 minutes.
Heat 1 tbsp oil in a skillet over medium-high heat; cook marinated chicken, stirring often for 8–10 minutes until fully cooked and slightly browned. Let cool, then shred or chop finely.
Divide rested dough into 4 balls. Roll each into thin rounds. Cook each paratha on a hot pan with light oil until golden on both sides, about 2–3 minutes per side.
Beat one egg with a pinch of salt for each roll. Add 1 tsp oil to the pan, pour in the egg, immediately place a hot paratha on top, and cook until egg is just set. Flip once for even cooking.
For assembling, layer shredded chicken, thin onion and tomato slices, chopped green chili, and dust lightly with chaat masala down the center of the egg side.
Roll up tightly, wrap the bottom half in parchment for easy holding, and serve immediately while warm.
