Recipe
Kolkata's Egg Kathi Roll
Kolkata's Egg Kathi Roll is the comforting dinner for the hour when nobody wants to decide.
Eggs and onion lead the pot. The rest is heat and salt.
Give it about 30 minutes.
Ingredients
- 6 eggs
- 1–2 onion
- 2 medium or 1 cup tomato or passata
- 1–2 tbsp ginger-garlic
- spices (turmeric, cumin, garam masala), to taste
- 2 tbsp oil or ghee
Steps
- Boil eggs if needed, or beat eggs for bhurji; prep onion, tomato, and ginger-garlic.
- Heat oil; sauté onion until golden, then tomato and spices until thick.
- Add eggs (whole halved or scrambled in); cook gently, stirring, until set but soft.
- Finish with garam masala and fresh coriander; serve with rice or bread.
The reel
Tips
- Eggs go in off the hardest heat so they stay tender.
- Salt them as they set. Salting a raw scramble makes them weep.
- A still-soft center finishes in the minute you plate them.
Questions
How long does it take?
Kolkata's Egg Kathi Roll takes about 30 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Kolkata's Egg Kathi Roll isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No eggs? Large eggs — any grocery stands in at the same amount. The dish still tastes like Kolkata's Egg Kathi Roll.
Cook this in Tadka
The reel, the steps, and the grocery list — one decision at 5pm.
Get the appAllergy check: these recipes come from creator reels, and ingredient lists don't always catch everything. Read the reel and the labels if someone at the table has an allergy.