Feeling eggy :bengali egg roll & simple egg stir fry

Main Dish
4 servings
20 min
40 min
Very Easy


Number of serving: 4

Chicken Egg Roll:

6-7 eggs

Sliced onions

Sliced tomatoes

Chopped Cilantro

Cilantro chutney (optional)

Green chillies

Salt to sprinkle

For the dough:

1 1/4 cup AP flour

pinch of baking soda

1/4 teaspoon salt

4 tablespoons oil/shortening

luke warm water to knead

Chicken Balls :

Makes 10-12 chicken balls (depending on size)

1 cup chicken mince

1 green chilli , finely chopped

2 cloves garlic, finely chopped

1 teaspoon grated ginger

1 tablespoon corn starch

chopped cilantro (optional)

Salt and Pepper to taste

2 tablespoons or more oil for cooking

Simple Egg Stir Fry:

5-6 eggs , hard boiled

1 large onion , sliced

1 teaspoon grated garlic

1 teaspoon grated ginger

pinch of garam masala (optional)

1 tomato , chopped

2-3 green chillies

1 teaspoon red chilli powder [adjust to taste]

2 tablespoons soya sauce

1 teaspoon white vinegar

Salt to taste

2 tablespoons olive /canola /sunflower/peanut oil


  • For making the parathas:
    In a bowl, combine all the dough ingredients except water. Mix all the ingredients thoroughly. Adding water slowly, knead the ingredients together to make a pliable dough. It should be soft and springy to touch. Cover with a damp cloth and set aside for 15 minutes. Shape the dough into balls and roll these on a floured surface into 7″ circles.Do no make these parathas too thin or too thick.
    On a hot skillet, cook these parathas without oil flipping on both sides. Transfer to a plate and keep covered.
  • For making the chicken balls:
    Mix well all the ingredients and shape into small rolls. Heat 2 tablespoons oil in a small pan to and cook these till golden brown on all sides. You can shallow fry or deep fry these too. Keep aside.
  • For the egg roll:
    Beat the eggs with little salt. Heat 1 tablespoon oil in a pan and add the beaten eggs over it, spreading the eggs to almost the same diameter as the paratha. Immediately place the paratha over the egg and allow it to cook till the eggs are done.
  • Spread some oil on the top of the paratha, flip it and let it crisp up for 1-2 minutes on the non-egg side. Transfer the egg paratha to a plate covered with aluminium foil with egg side up.
  • Top up with sliced onions, tomatoes, chillies (if using), chicken balls , chutney , ketchup and sprinkle little salt over it.You can also squeeze a lemon if you want. Roll the paratha and cover half of it with an aluminum foil or tissue paper and twist the paper or foil well so that the fillings don’t fall from bottom.
  • Simple Egg Stir Fry:
    Slice the hard-boiled eggs in quarters or any way you like. Heat the oil on medium to high heat in a pan .Once hot, add the sliced onions to the oil and saute them till translucent. Add the grated ginger and garlic and stir for 30 secondes. Next, add the chopped tomatoes, red chilli powder, garam masala (if using) and stir well till tomatoes are soft and mushy. Add the soya sauce and eggs next followed by salt and vinegar.Combine everthing together taking care that yolks dun separate. Top up with green chillies and serve warm with bread, noodles, rice , roti or paratha.


Feeling Eggy :Bengali Egg Roll & Simple Egg Stir Fry, photo 1
Feeling Eggy :Bengali Egg Roll & Simple Egg Stir Fry, photo 2
Feeling Eggy :Bengali Egg Roll & Simple Egg Stir Fry, photo 3


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