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Indian Street Food

Egg Kathi Roll

By Chef Shruti Mahajan

A loaded Kolkata-style egg kathi roll made with a soft egg-cheese layer, crunchy kachumbar salad, and flaky paratha—perfectly balanced between street-style indulgence and a clean, organised office-friendly meal.

Prep Time

25 min

SERVES

2–3 Rolls

Cuisine

Indian Street Food

Ingredients

For Kachumbar Salad:
• 1 onion, sliced
• 1 tomato, sliced
• 1/4 each red, yellow & green bell peppers (sliced)
• Salt to taste
• Black pepper to taste
• 1 tsp chaat masala
• Juice of 1/2 lemon
• Fresh mint leaves
• Fresh coriander leaves
For Egg Mix:
• 4 eggs
• 200 ml milk
• 50 g mozzarella cheese
• Salt to taste
• Black pepper to taste
For Assembly:
• 2–3 parathas
• Butter/oil for cooking
• Green chutney
• Ketchup or spicy sauce

Method

  1. In a bowl, mix onions, tomatoes, bell peppers, salt, pepper, chaat masala, lemon juice, mint, and coriander. Set aside.
  2. In another bowl, whisk eggs with milk, mozzarella cheese, salt, and pepper until well combined.
  3. Heat a tawa, add butter/oil, and pour a ladle of egg mixture. Immediately place a paratha on top and press gently.
  4. Cook on medium flame until the egg sets, then flip and cook until crisp.
  5. Place the cooked egg paratha on a flat surface.
  6. Add a layer of chutney and sauce, followed by the prepared kachumbar salad.
  7. Roll tightly into a kathi roll.
  8. Wrap in paper + foil for a clean, mess-free finish and pack into a lunchbox.