Kolkata Style Egg Roll | Street Style Egg/Anda Roll | बाज़ार जैसा अंडा रोल | Kunal Kapur Recipes


Kolkata’s most iconic and favourite street food recipe decoded for you in my style! I can guarantee you that of all the rolls, wraps, or Frankies that you may have had nothing comes close to a Calcutta Roll—neither in taste nor how it looks.

#EggRoll #AndaRoll #KolkataRoll #KunalKapurRecipes #KKitchen #ChefKunal #StreetFoodRecipe #StreetStyleRecipe

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Ingredients:
Serves – 4
Prep time – 30mins
Cooking time – 15mins

Ingredients:
For the Dough
All-Purpose Flour (maida) – 2cups
Salt – a generous pinch
Sugar – ½ tsp
Ghee – 2 tbsp
Water (Lukewarm) – as required

Extras:
Ghee – a little for smearing
Dry Flour – for dusting
Oil – for frying
Butter Paper – few

For Filling:
Eggs – 4nos
Salt – to taste
Cucumber sliced – 1cup
Carrots julienne – ½ cup
Onion sliced – 1cup
Green chilli chopped – 2 nos
Lemon juice – 4tbsp
Chaat masala – a generous pinch
Black salt – a generous pinch
Tomato ketchup – 8tbsp
Green chilli chutney – 4tbsp

For a detailed written step-by-step recipe, click here: https://www.chefkunalkapur.com/recipe/kolkata-egg-rolls/

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Check out other interesting #StreetStyle Recipes here:
📌 Chilli Paneer Momo | चिल्ली पनीर मोमो: https://youtu.be/oia56j6IoR8
📌 Mumbai Street Style Masala Pav Recipe | Masala Pattice: https://youtu.be/0AZ26cIz4MQ
📌 Chole Matar Kulcha | दिल्ली बस स्टैंड वाले मटर कुलचा छोले: https://youtu.be/88YdG2PqMyM
📌 Aloo Chaat कुरकुरी आलू चाट | Kunal Kapur Chaat Recipes: https://youtu.be/f68TpvwqSQ8
📌 Mumbai Style Vada Pav | Vada Pao in Hindi | मुंबई का प्रसिद्ध बड़ा पाव: https://youtu.be/C4pzmjHgqLw
📌 Anda Paratha Recipe | Egg Parantha Recipe अंडा पराँठा: https://youtu.be/CfL5eNhzQak

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Time Stamps:
00:00 Introduction
00:26 Dough for Roll
01:45 Story of Egg Rolls
02:32 Rolling Parathas
03:46 Preparing Veggie Mix for Roll
04:46 Making Egg Roll
06:28 Assembing Egg Roll

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Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

Global Flavours, Indian Style:
Chef Kunal Kapur was recognized by the Ministry of India for presenting Satvik cuisines to Prime Minister Narendra Modi and German Chancellor Ms Merkel, in Bangalore. Chef Kunal Kapur’s cooking expertise guides almost all high dignitary Government summits, having cooked for 42 first ladies on the India Africa Summit besides an interactive cooking session with them during their visit to India.

Where The Roots Originate?
Born and brought up in New Delhi, Kunal pursued his education in Hotel Management from the Institute of Hotel Management, Chandigarh. Having worked with some of the leading hotel chains like the Taj Group of Hotels and The Leela group, Chef Kunal’s other passions include – Food, Automobiles, Photography, Travel, and History.

Awards and Accolades:
Winner of several culinary and television awards, Kunal has been recognized amongst the Best Chefs in India by India Today. He has been honoured with Dr S. Radhakrishnan National Media Network Award. The Indian Television Academy awarded him for the Best Jury/ Anchor on television for Junior Masterchef India. Kunal is the proud recipient of the prestigious ‘Sir Edmund Hillary Fellowship 2012’ from the Government of New Zealand in the field of Food & Beverage.

Behind The Camera:
Kunal has played host in many television shows such as Masterchef India and Junior Masterchef India. He was invited to judge the semi-finale of Masterchef America with Chef Gordon Ramsey. Vir Sanghvi quoted him as “The real star of Masterchef India”. His most recent shows are My Yellow Table on NDTV Good Times and Pickle Nation – a travel and food show which is aired on Living Foodz.

“His other very popular food & travel shows include The Royal Palate, Curries Of India, Thalis Of India, Ride to Conquer, Foodie, comes to America, Heads & Tails and his own travel series #TravelWithKunal on YouTube”

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Cardoon a Seasonal, Yet Tasty Vegetable Grown and Originating Along the Mediterranean

Cooking with Cardoon, likewise pronounced and spelled (cardoni), is related to the artichoke, though looks more like tough celery with difficult outer skin When prepared cardoon, are somewhat crunchy and also nutty in flavor. Expanded occasionally, though offered in Florida for at the very least two weeks in October, it is of Spanish or Italian origin, originally gathered in the Mediterranean. Much more frequently located and eaten, than ever, in the states, consumed in stews, or alone as a side meal, as our World ends up being extra culturally diverse.

Reach for the Marmalade and Make a Batch of Sweet Biscuits

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The Food of Morocco

I have just recently discovered an interest for Moroccan food, it is incredible the vast range of influences to their food. The French are far much less involved than I would certainly have thought. Here is some research that I recently did into Moroccan cuisine, perhaps of rate of interest to several of you!

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