Kolkata Street Food With Ghugni And Egg Roll

Now coming to the third recipe for this week BM under the theme of West Bengal dishes. I choose street food for my last post for this week. I am new to Bengali cuisine I never tasted it.I wanted to give a try. So I tried some recipes from my fellow bloggers, I wanted to make them in the same way how they make so I did not change any thing in the recipes. When I was searching for Bengali recipes I saw many of them pricing the street foods like Vegetable chops, Kolkata egg rolls and Ghugni. These three recipes sound very new to me I book marked three of them. First I wanted to try vegetable chop recipe from Deepas blog. But I could not do that, for that we need beetroot. I do not have it with me, and I could not go out because of my fever and rain. So I leave that Idea and decided to make Kolkata egg roll and Ghugni. Kolkata Eggroll and Ghugni are the most popular street food in Kolkata. So let's check how they make them. My special thank to Sandeepa, Chandrani and deepa for these delicious recipes.
Recipe source from Bong mom's cookbook
Egg  --- 1
Milk  ---  1 tab sp
Salt  --  a pinch
Sliced onion  --- 1/2 cup
Finely choped green chilies  ---1
Lemon juice  --- 1 tab sp
Slice cucumber  ---  1/2 cup
Tomato ketchup  --- 1 tab sp
Oil   ---- 1 tea sp
Paratha --  1  This mesurments make 1 role you can increse the ingredients according to your requirement. You can use store brought parathas also. If you want to make them then use maida or you can make parathas with half maida and half wheat flour 
METHOD:----
1. Heat a griddle (dosa pan) fry the paratha both sides, remove and set a side.
2. Beat egg, milk, salt in a bowl.
3. sprinkle little oil on the same pan and pour egg mixture and spread like a circle.
4. Once egg is little cooked on the edges, put the paratha on the top of the egg. 
5. When the edges of the egg starts browning, slowely flip the paratha and cook the other side for Two seconds and remove from the pan.

6. Place this egg paratha in a plate place sliced onions, choped green chillies, in the middle of the egg paratha add tomato ketchup on the top of onion slices.
7. Roll this stuffer egg paratha like kati roll and serve.
Serve this Kolkata egg roll with a cup of tea.
Now the next recipe is Ghugni Let's see the ingredients
INGREDIENTS:--
Dry white peas -- 1/2 cup
Dry green peas --- 1/2 cup
Potato  --   2 medium
Onion   ----  1 medium finely choped
Ginger garlic paste  --  2 tea sp
Tomato   --- 1 medium finely choped
Green chilli  --- 1 slit
Turmeric powder --- 1/4 tea sp
Kashmiri red chilli powder  -- 2 tea sps
Cumin seeds --- 1 tea sp
Dry red chilli   -- 1
Bay leaves -- 2
Cloves --- 2
Cardamom  --- 2
Cinamon --- 1 inch stick
Sugar  ---   1 tea sp
Salt  --- 3/4 tea sp
Tamarid juice  -- 2 tab sp
Fresh coriander leaves choped  1 tab sp for garnishing

METHOD:---
1. Soak dry peas overnight in enough water.
2. Boil soaked peas with little salt till soft or cook in a pressure cooker for 4 whistles. Remove from heat and set aside.
3. Dry roast cumin seeds and dry red chilli  till cumin seeds turn in to brown and grind in to afine powder and set a side.
4. Cut the potato in to small cubes and fry in the hot oil till they turn in to golden, remove and set a side.
5. In the same oil add cinamon, cardamom, cloves, bay leaves and fry till golden and add choped onion. Fry onion till golden brown.
6. Add ginger garlic paste, choped tomato, and cook till tomato turn in to smashy.
7. Now add turmeric powder, kashmiri red chilli powder, sugar, salt add  two tab sps of water mix well and cook till oil seperates from the sides.
8. Now add cooked peas, fried potatoes give a good stir add one cup water and cook for five minutes or till the gravy turns thick.
Swithch off the heat and sprinkle cumin and red chilli powder
Garnish with choped onion, a tea sp of tamaring juice and fresh coriandr leaves serve hot with luchi or bread
Recipe source Chadrani's cuisine delights
This is my third recipe in the theme of West Bengal Dishes in BM 22nd edition let's check the BM page for other recipes.