Gluten-Free Roti Telur
Discover the delightful twist of a traditional favorite with this Gluten-Free Roti Telur recipe! Perfect for those avoiding gluten, this dish features a tender, pliable flatbread made from a gluten-free all-purpose flour blend, enhanced with a touch of xanthan gum for the ideal texture. The roti lovingly envelopes a flavorful egg filling infused with aromatic onions, spicy green chilies, and fresh coriander. Quick and easy to prepare, this recipe comes together in just 35 minutes, making it perfect for a satisfying breakfast, a hearty snack, or a comforting dinner. Pan-fried to golden perfection with ghee or vegetable oil, each bite is crisp yet soft, bursting with delicious flavors. Serve your gluten-free roti telur warm alongside a rich curry or your favorite dipping sauce for a meal that’s as comforting as it is gluten-free!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 0.5 teaspoons Xanthan gum
- 0.5 teaspoons Salt
- 150 milliliters Warm water
- 2 tablespoons Ghee or vegetable oil
- 2 large Eggs
- 1 small Chopped onion
- 1 tablespoon Chopped green chilies
- 1 tablespoon Chopped coriander leaves
Instructions
In a large bowl, combine 200 grams of gluten-free all-purpose flour, 0.5 teaspoons of xanthan gum, and 0.5 teaspoons of salt. Mix well to combine.
Gradually add 150 milliliters of warm water to the flour mixture, stirring with a spoon until it comes together to form a dough.
Knead the dough gently for about 2 minutes until it is smooth and pliable. Divide it into two equal balls, cover with a damp cloth, and let it rest for 15 minutes.
While the dough is resting, prepare the filling. In a small bowl, beat 2 large eggs and mix them with 1 small chopped onion, 1 tablespoon of chopped green chilies, and 1 tablespoon of chopped coriander leaves.
After resting, roll out each dough ball on a gluten-free flour-dusted surface into a thin circle, about 9 inches in diameter.
Heat 1 tablespoon of ghee or vegetable oil in a non-stick skillet over medium heat.
Place one rolled-out dough onto the hot skillet and immediately pour half of the egg mixture onto the center.
Fold the edges of the dough over the egg to form a square parcel, enclosing the filling.
Cook the parcel for about 2-3 minutes on each side, until golden brown and the egg is fully cooked.
Repeat the process with the second dough ball and the remaining egg mixture.
Serve the gluten-free roti telur hot with a side of curry or your favorite dipping sauce.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 6.0 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 343 mg | 7% | |
*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.
