Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
4 cups of all purpose flour; 4 eggs; 2 medium-sized onions chopped (1 for making the potato filling and 1 for the topping); 1 medium-sized cucumber (150 gm) chopped; 4 green chilies chopped (2 chilies for making the potato filling and 2 chilies for the topping); 1 lemon; 1 medium-sized potato cut into four pieces; tomato ketchup; chili sauce (optional).


  • 1½ tsp black pepper powder
  • ½ tsp black salt/rock salt
  • ½ tsp sugar
  • 1 tsp salt.

Steps For Making The Potato Filling:
  1. Boil the potato pieces until tender.
  2. Drain, peel and mash with potato masher or by using a spatula. Set aside.
  3. Heat oil in a pan.
  4. Fry 1 medium-sized chopped onion until it becomes soft.
  5. Add 2 chopped green chilies and fry for 2 minutes.
  6. Now add the mashed potato along with ½ tsp salt and 1 tsp black pepper  powder. Stir well.
  7. Cook it for 5 minutes on medium heat.
  8. Turn off the heat and let it cool down first.
  9. Divide it into four equal portions and keep aside.
                  Making The Dough:
  1. Take all purpose flour, ½ tsp salt, ½ tsp sugar and 1 tbsp refined oil in a large bowl. Mix well.
  2. Now slowly add some lukewarm water to make a dough.
  3. Knead the dough until it becomes soft and smooth.
  4. Pour 1 tbsp refined oil and massage the dough with it.
  5. Cover it with a wet cloth for 15 minutes.
                   Making Egg Wrap/Paratha:
  1. Divide the dough into four equal parts.
  2. Take each part and make a round shaped ball with your hand.
  3. Flatten each ball into a thin disk (like round shaped paratha).
  4. Heat a frying pan.
  5. In the meantime, beat one egg with a pinch of salt and keep it at ready.
  6. When the pan is heated enough, place the flatten disk (paratha) on the frying pan and dry roast each side for a minute (total 2 minutes for both sides) on medium heat.
  7. Now spread 1 tsp oil over it and fry both the sides until golden brown [Note: press the edges by using the spatula and rotate it frequently].
  8. Take the paratha out of the pan and pour 1 tsp oil in the pan to fry the egg.
  9. Pour the beaten egg and wait for a minute. [on medium flame]
  10. Place the paratha over the half cooked egg and flip it. Let the other side be cooked completely.
  11. Turn it again and cook the egg based side on medium heat for 3-4 minutes. Take it out of the pan.
                    To Get The Final product:
  1. Take each paratha/egg wrap on a flat surface and sprinkle some black salt and black pepper all over it.
  2. Take one portion of mashed potato and place it in a row in the middle of the paratha.
  3. Mix the chopped onion and cucumber together and take a small amount of it. Place it on the same potato row followed by chopped green chilies.
  4. Squeeze a few drops of lemon over it.
  5. Pour tomato ketchup and chili ketchup on the topping and roll it.
  6. You can also wrap half of the roll with a paper towel and fold the paper at the bottom to close one side.

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