The Calcutta Egg Roll

The Calcutta (or Kolkata) egg-roll used to be a bit of a speciality, and a FAR cry from the Chinese egg rolls one is served in restaurants. While I love both, the Cal version has a special place in my heart because:
1. I grew up eating it.
2. the relative unavailability of it outside the city, which makes it a cherished nostalgic speciality.

It can be made at home, of course, but it's usually too much effort to make the dough, make parathas, and then make eggrolls out of them. So these days I only make it at home when there is leftover rooti/roti to do away with. And it's delicious :D

P.S: This recipe can also have various add-ons depending on what's in the fridge. Cooked minced meat, a skewer of chicken, roast meat and vegetables. Everything's welcome.

Ingredients:
Roti/rooti, plain paratha, other flatbreads.
An egg for every two rolls (everything in moderation, remember)
Red onions, chopped.
Green and red chilies, chopped.
Lemon/lime, fresh sliced.
Salt.
Chunks of roast meat (optional)

How to:

Step one, chop red onions, green (and fresh red) chilies and slice a lemon/lime. Keep aside.

Step two, heat a teaspoon of sunflower/canola oil on a tawa/skillet and spread it around. Lower the flame to middling. Toss one rooti gently on it.

Step three, for old hands, fry two or more rootis simultaneously, till they acquire a nicely browned, crisp exterior. Newbies, you do this by

• putting a second rooti on top of the first
• and then flipping the stack.
• Now flip just the rooti on top.
• This way, the greased side of the first rooti now greases the ungreased side of the second rooti.
• Flip stack again. Add a little more oil if required.
• The only ungreased side so far, the underside of the first rootie, is now greased.
• But flip stack and single rooties a few more times to ensure the sides are not just greased, but crisp like parathas.

Step four, keep aside.

Step five, beat an egg with a touch of salt. Pour on skillet with a little more oil. Spread around. Put one crisp rooti on top of it. Let fry for a minute. Flip. Let bottom of the rooti brown for another thirty seconds.

Step six, make a row of chopped onions and chilies down the middle of the egg+rooti. Squeeze lime/lemon juice all over it. Sprinkle a little salt. Roll it up and wrap a piece of paper around it so it can be held while being eaten. The authentic Calcutta egg roll is ready to eat!