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Tiffin Spl Anda Parantha Roll | Egg Kathi Roll | Kunal Kapur Lunch Box Recipe | Quick Snack Roll

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 105.6K views Aug 26, 2023
Today, in this recipe video, I am going to show you how to make this culinary masterpiece brought to you by iD Fresh – cooking with love! 😍 The Kolkata Egg Roll, also known as the 'Kathi Roll' or 'Boofiya Egg Roll,' is a beloved and iconic street food originating from the bustling culinary landscape of Kolkata, India. I vividly remember having this amazing street-style roll for the first time in Dubai. This delectable treat has gained a devoted following both within India and internationally for its enticing combination of flavors and textures. BOOFIYA EGG ROLL

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

  • Eggs (अंडा) – 2 nos
  • Salt (नमक) – to taste
  • Pepper powder (काली मिर्च पाउडर)- a pinch
  • Green chilli, chopped (हरि मिर्च) – 1 no
  • Ghee (घी) – ½ tsp
  • Malabar Paratha (मालाबार पराँठा) – 1 no
  • Oil (तेल) – 2 tsp
  • Ghee (घी) – ½ tsp
  • Mayonnaise (मेयोनेज़) – ⅓ cup
  • Tomato ketchup (केचप) – 1 tbsp
  • Chilli sauce (चिल्ली सॉस) – 1 tbsp
  • Mozzarella Cheese, grated (चीज़) – ½ cup
  • Onion chopped (प्याज़) – 2 tbsp
  • Tomato chopped (टमाटर) – 2 tbsp
  • Capsicum, chopped (शिमला मिर्च) – 2 tbsp
  • Lettuce shredded (सलाद पत्ता) – handful
  • Salt (नमक) – a pinch
  • Pepper powder (काली मिर्च पाउडर) – a pinch

Step-by-Step Cooking Instructions

  1. 1
    Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
  2. 2
    Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
  3. 3
    Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
  4. 4
    Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
  5. 5
    Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Tiffin Spl Anda Parantha Roll?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.

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