Kolkata Style Chickpea Rolls

Kolkata Style Chickpea RollI have to confess, I posted this recipe with a lot of soul searching, well, I realize it does not say much about my soul if I need to go searching for it, while posting a roll recipe, specifically one for Kolkata Style Chickpea Rolls.

It was however a case of messing with nostalgia. We tried rolls over Christmas, apparently because the kids felt it would cheer me up, but since their memories of rolls are non-existent I need to do something to get them closer to the real deal but we also needed to stay vegetarian, and hence these chickpea rolls were born.

Kolkata Style Chickpea Rolls

As I know it, the unparalleled Kolkata style roll is mostly about kababs wrapped in a portable paratha, however, yesterday as we were running around I needed to do something by way of portable food, and since I had a decent amount of these chickpeas left over inspiration struck and the Kolkata Style Chickpea Roll was born. I then decided to make my own filling today. Why not paneer you might ask and that I will tell you on a different day.


The soul-searching component was about making peace with the fact that I was posting this hybrid version of a much-loved traditional recipe. However, this creation was really too good, not to share with you!

A vegetarian makeover

Honestly, I am undoubtedly thrilled about these, because I have a bone-fide vegetarian/vegan version of the roll, always satisfies by conscience when I am eating something carnivorous. I have also realized that this certainly makes for an ultimate portable food, when you are transporting a couple of monster  energetic children around.

No more soggy sandwiches!

Ingredients filling

Snagging some me time

One of my accomplishments for a while back was to get the dad into a volunteer mission. This assures me a few months of free Sundays. It is all connected, since the daughter is into FLL.

The team needed a programming coach. I seized the moment and then volunteered the dad. The good news is that anything he does, he does this with dedication. So free Sundays for me.

Netflix and Tea

At that time, I was thrilled convinced that I would cook up a storm, just watch a few girlie flicks with a nice cup of ginger tea. Life of course, had other plans and this time looms big on my hands, today as I often wonder on Sundays what life holds in store for me.

Kolkata Style Chickpea Rolls

Now back to the rolls, these rolls needed a few minimal things to get the ball rolling. It is up to you if you if you want to add the egg coating on not. It makes for a more filling roll. However, without the egg you get a purely veggie (in fact, vegan actually) version.

Tips and Tricks

A few words of housekeeping. It is very important to use the vinegar-soaked onions. If you wish you can stir fry them. Raw onions (as in not pickled) and chutney are not in any variation of these rolls in the Kolkata vicinity. So, if you are looking for a portable version of Indian food, here is your recipe.

Just a note, if you, wish you can use commercially made parathas, such as for this recipe. I actually liked the way this particular version turned out, and, it might end up being a keeper.

A couple of interesting flavorful recipes to compliment this includes Naan Rolls and Indo Chinese Chili Chicken.

Print
Kolkata Style Chickpea Rolls

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: Serves 6

An easy and portable snack or lunch that gets you a nourishing meal on the go! These chickpea rolls will be your new favorite snack.

Ingredients

    For the garnishes
  • 1 medium sized red onion, thinly sliced
  • 1/3 cup cider vinegar
  • Chopped Cilantro
  • Chopped Green Chilies to Taste (this depends on the heat level of your kids)
    • For the paratha flatbreads
  • 1 cup of all-purpose white flour
  • 1 cup of whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons of oil or vegetable shortening
  • ¾ cup cold water to mix
  • Extra flour for rolling
  • Oil for frying
    • For the filling
  • 2 eggs beaten with salt (optional)
  • 1 serving about ¾ cup of chickpea filling from this recipe[http://www.spicechronicles.com/sundal-inspired-chickpeas-tempered-stir-fried-chickpeas/]
  • Parchment Paper for rolling

Instructions

  1. Mix in the red onion with the cider vinegar and set aside.
  2. Sift the flours with the salt and rub in the oil or vegetable shortening. Gradually add in the cold water and mix in until the dough is nice and pliable, but not too soft. Give it a nice knead until springy. Cover for about 15 minutes and organize your work place in the meantime.
  3. The organization is important to get this working and done in a systematic manner.
  4. Place the oil, beaten egg and dough near the stove and frying pan. Cut 6 pieces of parchment paper, about 6- inches in size and stack neatly. Keep a clean cutting board and keep the chickpea mixture and garnishes.
  5. Proceed in the following manner - break the dough into 6 lemon-sized balls. Place the flat pan on heat, roll out one of the circles and place on the fire and roll the second one out. Turn the flatbread and then smear with a little oil, turn and spread with some of the egg filling if using, let the egg set, turn and add a little more oil to cook the egg.
  6. Place on the board, add some of the chickpea filling in the center, add a few vinegar onions and cilantro and green chilies if using, carefully fold the edges into a roll. Cover with the parchment paper and wrap tightly.
https://spicechronicles.com/kolkata-style-chickpea-rolls/

 

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