Egg Kathi Roll
An egg cooked onto a flaky flatbread, rolled around onions and chutney heat — Kolkata street food at home.
Ingredients
- 2 Flour tortillas
- 3 Egg
- ½ Red onion
- ½ Lime
- 1½ tbsp Neutral oil
- ½ tsp Salt
- 1 Green chili (optional)
- 2 tbsp Cilantro (optional)
- ½ tsp Chaat masala (optional)
Method
- Sliver the red onion, slice the chili, and chop the cilantro.
- Toss the onion mixture with the lime juice and chaat masala if using, then set the slaw aside to soften.
- Beat the eggs with the salt in a bowl.
- Heat half the oil in a skillet over medium heat until it shimmers.
- Pour half the beaten egg into the oiled skillet, lay a tortilla on top while the egg is still wet, and cook until the egg sets onto the bread, about 2 minutes.
- Flip the roll-to-be and cook until the bread side is lightly golden, about 1 minute, then slide it out.
- Repeat with the remaining oil, egg, and tortilla to make the second base.
- With each base egg-side up, pile on the onion slaw and roll it snugly, wrapping in paper to hold.
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About Egg Kathi Roll
The egg kathi roll is Kolkata street food distilled to its essentials: a beaten egg cooked directly onto a flaky flatbread so the two fuse, then rolled around sharp raw onions, green chili, and a hit of tangy chaat masala. Kathi rolls originated in the eateries of Kolkata, where a paratha wrapped around a filling became the definitive on-the-go meal, and the egg version is the most beloved everyday form. What defines it is the egg-bonded bread, part omelette and part wrap, holding a bright, punchy filling that cuts the richness.
The pleasure here is textural and loud, a warm, layered bread against crunchy onion slivers, the grassy heat of fresh chili, and the sour-citrus lift of lime and chaat masala. The key move is laying the tortilla or paratha onto the still-wet egg in the pan so it welds on as it sets, then flipping to crisp the bread side, which is what gives the roll its structure and keeps the egg from sliding out. Tossing the onions with lime ahead of time softens their bite into a quick slaw. Ready in under twenty minutes for two, it makes a satisfying handheld lunch or dinner, and a smear of green chutney or a swipe of ketchup inside is entirely in keeping with the street original.
Egg Kathi Roll: frequently asked questions
How many calories are in Egg Kathi Roll?
A serving has about 372 calories — 14.3g protein, 29.9g carbs, 21.6g fat, 2.7g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Egg Kathi Roll gluten-free?
As written, no — it contains Flour tortillas. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Egg Kathi Roll?
The core ingredients are essential, but you can leave out green chili, cilantro, chaat masala — they're optional and mainly there for extra flavor or finish.
How many servings does Egg Kathi Roll make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.