Soft roti, fluffy eggs, crunchy onions, and spicy chilies—this Kolkata-Style Indian Egg Roll Recipe is your easy homemade version of a street food favorite!
Some foods just stick with you. Not because they’re fancy, but because they hit all the right notes—crispy, soft, spicy, tangy, and just the right amount of messy. That’s Kolkata’s legendary egg roll for you.
The first time I had one, I was standing outside a tiny roadside stall in the middle of Kolkata. It was late, maybe around 11 PM, and the city was still buzzing. A guy with lightning-fast hands cracked an egg onto a sizzling tawa, pressed a soft-yet-chewy roti onto it, flipped it with a flick of his wrist, and before I could even blink—bam! A perfectly wrapped roll stuffed with fresh onions, cucumber, and just the right kick of chili.
I took one bite. Game over.
That warm, eggy roti, the crunch of fresh veggies, and that little drizzle of spicy-tangy sauce? I was hooked. I spent the rest of my trip eating at least one a day—sometimes two. No regrets.
Of course, back home, the cravings hit hard. You ever have those? Where nothing else will do? That’s when I realized—why not just make it myself? Turns out, it’s ridiculously easy. If you’ve got eggs, rotis, and a few simple ingredients, you can have a homemade Kolkata-style egg roll in minutes.
Why You’ll Love This Kolkata-Style Indian Egg Roll Recipe?
- Fast & Easy – Seven minutes from pan to plate. Maybe eight if you move slow.
- Authentic Street Food Vibes – No plane ticket to Kolkata required.
- Totally Customizable – Go classic, throw in some chicken, or double up on the chilies.
- Flavor Explosion – Crispy, soft, spicy, and tangy in every bite.
Ingredient Notes:
The beauty of this Kolkata-Style Indian Egg Roll Recipe is how simple it is. But trust me—each ingredient matters.
The Wrap (Because Bread Choices Matter)
- Roti – Soft, chewy, slightly charred—perfect for rolling. If you can find roomali roti, even better. Parathas work too, but they’ll be heavier.
The Filling (Crunch + Spice = Perfection)
- Eggs – The glue that holds everything together.
- Cucumber & Red Onion – That fresh crunch is essential.
- Green or Purple Chilies – Adds the right amount of heat. Or too much, if you’re like me and always underestimate them.
- Diced Cooked Chicken (Optional, But So Good) – If you’re feeling extra hungry.
The Flavor Boosters
- Tomato Sauce – Yep, this is the Kolkata street food secret. That tangy, slightly sweet hit ties everything together. Some places use spicy ketchup or chili sauce—also amazing.
- Oil – Just a little, for crisping up the roti-egg magic.
How To Make Kolkata-Style Indian Egg Roll?
Step 1: Get Your Fillings Ready
Thinly slice your onions, cucumber, and chilies. If you’re using chicken, dice it up. Beat your eggs in a bowl—add a tiny splash of milk or a pinch of salt if you want, but honestly, it’s not necessary.
Step 2: Cook the Egg & Roti Together
Heat ½ tablespoon oil in a pan. Pour in ¼ of the beaten eggs and swirl it around so it spreads like an omelet. Before it sets, press a roti right on top. The egg sticks to it, giving you that classic street-food finish.
Step 3: Flip Like a Pro
Once the egg is cooked, flip the whole thing so the roti side gets a few seconds of heat. This keeps it warm and makes it slightly crisp. Don’t skip this step!
Step 4: Load It Up
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Take it off the pan and place it egg-side up. Pile on cucumber, onions, and chilies down the center. If you’re adding chicken, now’s the time.
Step 5: Sauce & Roll
Drizzle some tomato sauce on top. Then, roll it up tight, tucking in the sides as you go. If you want the real street-food experience, wrap it in parchment paper—it makes eating it way easier.
Step 6: Eat Immediately
I mean it. This is one of those foods that taste best fresh.
Storage Options:
Egg rolls are meant to be eaten fresh, but if you must store them:
- Fridge: Wrap in foil or an airtight container for 24 hours max. Reheat in a pan for a couple of minutes.
- Freezer: Nope. The cucumbers and onions will turn into a soggy mess.
Variations and Substitutions:
Wanna get creative? Here are some ways to mix it up:
- Cheese-Stuffed Egg Roll – Melt some cheese on the egg before adding the fillings.
- Extra Spicy Egg Roll – Load it up with green chilies and a drizzle of chili sauce.
- Keto-Friendly Egg Roll – Skip the roti and wrap everything in an egg crepe instead.
What to Serve with Kolkata-Style Indian Egg Roll?
You could eat them alone (and I usually do), but if you wanna make it a real meal, try:
- Masala Chai – Because street food and chai are best friends.
- Spicy Masala Fries – Like classic fries, but with a little extra kick.
- Green Chutney – Adds a fresh, herby punch to every bite.
Frequently Asked Questions:
Can I make this ahead of time?
Not really. The magic is in the fresh crunch. But you can chop the veggies in advance.
What’s the difference between this and a kathi roll?
Kathi rolls usually have spiced meat fillings, while this egg roll is all about that simple, fresh crunch.
Can I use tortillas instead of rotis?
Technically, yes. But it won’t taste the same. If you must, use a thin flour tortilla.
And that’s how you make a Kolkata-Style Indian Egg Roll in under 10 minutes! It’s fast, insanely tasty, and way too easy to devour.
So, tell me—are you a classic egg roll fan, or do you go for extra chicken and extra spice? Drop a comment—I wanna hear how you like yours!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Kolkata-Style Indian Egg Roll Recipe
Ingredients
For the Wrap
- 4 rotis preferably soft and pliable
- 2 tablespoons oil for cooking
For the Egg Mixture
- 4 eggs
- 1 teaspoon salt adjust to taste
- 1 tablespoon milk optional, for fluffier eggs
For the Filling
- ½ cucumber thinly sliced
- 1 red onion thinly sliced
- 4 green or purple chili peppers finely chopped
- Diced cooked chicken optional, for a chicken egg roll
For the Sauce
- Tomato sauce or ketchup for drizzling
Instructions
Prepare the Egg Mixture
- In a mixing bowl, crack the eggs and whisk them thoroughly until smooth. Add salt and a tablespoon of milk (if using) to enhance the texture. Set aside.
Prepare the Filling
- Slice the cucumber and red onion into thin strips and finely chop the green chilies. If using chicken, ensure it is cooked and diced into small pieces for easy wrapping.
Cook the Egg and Roti Together
- Heat ½ tablespoon of oil in a flat frying pan over medium heat. Pour ¼ of the beaten eggs into the pan and quickly swirl to spread it evenly. Before the egg sets, place one roti directly on top, pressing it gently so it adheres to the egg.
Flip and Cook
- Once the egg is fully set and cooked, carefully flip the roti so the egg side faces up. Allow it to cook for an additional 10–15 seconds to ensure the roti is evenly warmed.
Assemble the Roll
- Remove the egg-coated roti from the pan and place it on a clean surface, egg side up. Arrange sliced cucumber, onions, chilies, and diced chicken (if using) in a line along the center.
Add the Sauce and Roll
- Drizzle a small amount of tomato sauce or ketchup over the filling for added flavor. Carefully roll the roti tightly, ensuring the filling remains secure. Wrap the bottom portion in parchment paper or foil to hold it together.
Repeat and Serve
- Repeat the process for the remaining rotis and egg mixture. Serve immediately while warm for the best taste and texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!