Dairy-Free Roti Telur
Delight your taste buds with this Dairy-Free Roti Telur recipe, a scrumptious twist on the classic Malaysian street food. Perfectly light and flaky flatbread is paired with a spiced, egg-based filling featuring finely chopped onion, green chili, tomato, and cilantro for a burst of zesty, aromatic flavors. This dairy-free version focuses on simplicity, using pantry staples like all-purpose flour and warm water to create soft, pliable dough, while vegetable oil ensures golden results. Easy to prepare in just 35 minutes, including resting time, this dish is a versatile option for breakfast, lunch, or as a savory snack. Serve it hot with a tangy dipping sauce or chutney for an irresistible meal that’s entirely free of dairy yet packed with bold, satisfying flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1 teaspoon Salt
- 120 milliliters Warm water
- 2 large Eggs
- 2 tablespoons Vegetable oil
- 1 small Onion, finely chopped
- 1 medium Green chili, finely chopped
- 1 small Tomato, finely chopped
- 2 tablespoons Cilantro, chopped
- 0.5 teaspoon Ground black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add warm water while stirring to form a dough. Knead the dough for about 5 minutes until smooth, then cover with a damp cloth and let it rest for 15 minutes.
While the dough is resting, crack the eggs into a bowl and beat them lightly. Stir in the chopped onion, green chili, tomato, cilantro, and ground black pepper. Mix well and set aside.
After the dough has rested, divide it into 4 equal portions and shape them into balls.
Lightly flour a clean surface and use a rolling pin to roll out each ball into a thin circle, about 8 inches in diameter.
Heat a non-stick skillet over medium heat and lightly grease it with 1/2 tablespoon of vegetable oil.
Place a rolled-out dough circle onto the skillet. Pour a quarter of the egg mixture onto the dough and spread it evenly to cover the surface.
Cook the roti for 2-3 minutes until the bottom starts to turn golden brown, then gently flip to cook the other side for an additional 2 minutes.
Once cooked, remove the roti from the skillet and repeat the process with the remaining dough and egg mixture, adding more oil as needed.
Serve the Dairy-Free Roti Telur hot, with your choice of dipping sauce or chutney.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 6.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 117 mg | 9% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
