The egg roll is one of India’s most iconic street foods, especially popular in cities like Kolkata and Delhi. A flaky, crispy paratha wrapped around a flavorful egg layer, stuffed with tangy vegetables and spicy sauces—this handheld meal is quick to make, yet deeply satisfying. While it may seem like something only a roadside vendor can perfect, learning how to make egg roll at home is surprisingly simple with the right steps and ingredients.
Homemade egg rolls allow you to control the hygiene, customize the spice level, and recreate the taste of your favorite food stall right in your own kitchen. Whether you’re looking for a quick dinner, a lunchbox option, or a satisfying evening snack, this egg roll recipe brings bold street-style flavor straight to your plate. Follow this step-by-step guide to master the art of making egg rolls that are just as good—if not better—than what you find on the street.
1. Prepare Soft Yet Crispy Paratha for Egg Roll Base
The base of a good egg roll lies in its paratha. Start by mixing 1 cup all-purpose flour (maida), a pinch of salt, 1 teaspoon oil, and water to form a smooth dough. Let it rest for 30 minutes. Divide it into equal balls, roll each one thin, and lightly coat with oil before folding and re-rolling for flakiness. Cook on a tawa with a spoon of oil until golden brown and crisp on both sides. This layered paratha holds the egg and fillings without turning soggy—essential for an authentic homemade egg roll experience.
2. Cook the Egg Layer Directly on the Paratha
Break 1 egg in a bowl, add salt and chopped onions or green chilies if desired, then whisk well. Heat the tawa, pour the beaten egg, and immediately place the half-cooked paratha over it. Press gently so the egg sticks to the paratha as it sets. Flip after 30 seconds and cook for another minute. This direct fusion of egg and paratha creates the signature texture and flavor of street-style egg rolls, replicating what you’d find in Kolkata’s bustling food lanes.
3. Prepare Tangy and Crunchy Filling for Homemade Egg Roll
The stuffing makes all the difference. Slice 1 medium onion finely, julienne 1 small cucumber and 1 carrot, and mix with a pinch of salt, black pepper, and a dash of lemon juice. You can add a bit of green chili sauce or mint chutney for an extra punch. This tangy, fresh salad-style filling contrasts the richness of the egg, balancing flavors and providing that juicy crunch in every bite.
4. Add Tomato Ketchup and Spices for Authentic Egg Roll Flavor
Once the egg-paratha is ready, spread a teaspoon of tomato ketchup or hot sauce directly on the egg side. Sprinkle some chaat masala, roasted cumin powder, and optionally some red chili flakes. These flavor enhancers are key to capturing the street-style taste. Don’t overdo the sauce—it should coat the surface, not soak it. This step is often overlooked at home but is crucial for replicating the layered flavors of classic Indian egg rolls.
5. Roll Tightly and Wrap Your Egg Roll Like Street Vendors Do
Place the prepared salad mix in the center of the egg side, fold both edges, and roll it tightly like a wrap. Use butter paper or foil to hold it together and prevent dripping. If serving later, you can half-toast the final roll again on the tawa for a crisp outer layer. This tight rolling technique not only makes it easy to eat but also seals in all the heat and flavor, just like you get from a roadside stall in Kolkata or Delhi.