High Protein | Savoury SNack
One of my all-time favorite street foods has to be egg roti. It’s one of the best snacks ever invented! This delicious treat features a flaky and crispy roti exterior with a hit of flavor from the spiced egg in the center. Although it’s a snack, its high protein content keeps you full for a while.
Get ready for a flavour-packed delight with Sri Lankan Egg Roti! This street food gem is a crispy, flaky flatbread stuffed with a savoury mix of eggs, onions, green chilies, and spices. Perfect for breakfast, lunch, or a snack, these rotis are easy to make and even easier to devour. Whether you’re dipping them in curry or enjoying them on their own, Sri Lankan Egg Roti is a delicious way to spice up your day! Plus, you can prep them, freeze them, and grab them on the go for a quick and savoury breakfast when you’re in a rush.
TIPS & TRICKS
Tip #1: If you’re not a fan of eggs or crave something a bit more indulgent, try using leftover curry as the filling instead.
Tip #2:
Feel free to experiment with different toppings and spices for your egg filling—you can customize it however you like. I love adding chopped green chili for an extra kick of heat.
CAN YOU MAKE IT VEGAN?
Feel free to swap the egg filling with a vegan-friendly curry—the roti itself is already vegan. I recommend a simple carrot and potato curry for a delicious alternative.
Egg Roti
Ingredients
- 2 cups of flour
- ¾ cups of warm water
- 1 tsp salt
- 2 tbsp of oil
- 3 eggs
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp paprika
- ½ tsp chilli flakes
- 3-4 curry leaves chopped
- ¼ red onion chopped
Directions
- Make the Dough:
In a large bowl, combine flour, salt, water, and 1 tbsp of oil. Use your hands to knead and form the dough. - Divide the dough into 4 equal portions. Knead each portion into a smooth ball.
- Place the dough balls in a well-greased deep pan and drizzle another tbsp of oil over them.
- Cover loosely with plastic wrap and let them rest at room temperature for 2 hours.
- Prepare the Filling:
In a separate bowl, combine eggs, remaining spices, curry leaves, and red onion. - Form the Rotis:
Once the dough has rested, knead each ball on a clean surface. Use your fingertips to flatten each ball into a thin disc, flipping occasionally to prevent sticking. - Cook the Rotis:
In a pan over medium heat, fry the roti. Once the top is no longer sticky, pour ½ of the egg mixture on top. - When the eggs are about ¾ cooked, fold in the edges of the roti, flip it, and toast the other side until fully cooked.
