Roti Telur
Roti Telur is a deliciously satisfying Malaysian-inspired dish that combines flaky, golden flatbread with a savory egg filling infused with onions, black pepper, and optional green chilies for a hint of spice. Perfect as a versatile breakfast, light lunch, or snack, this recipe showcases a simple yet rewarding technique of creating homemade roti dough that is rolled thin, stuffed with a seasoned egg mixture, and pan-fried to crispy perfection in ghee or melted butter. With just a handful of pantry staples and fresh ingredients, this recipe promises bold flavors and texture in every bite. Serve it hot and pair with your favorite curry, chutney, or dipping sauce for a delectable experience that will become a family favorite! Keywords: Roti Telur recipe, Malaysian flatbread, savory egg filling, homemade roti, crispy pan-fried bread.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 milliliters Water
- 0.5 teaspoon Salt
- 2 tablespoons Ghee or melted butter
- 4 tablespoons Vegetable oil
- 4 large Eggs
- 1 medium Onion, finely chopped
- 2 small Green chilies, finely chopped (optional)
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water and mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Divide the dough into four equal portions and shape them into balls.
Coat each dough ball with a bit of vegetable oil, cover with a damp cloth, and let rest for at least 15 minutes.
In a separate bowl, beat the eggs along with the chopped onion, green chilies (if using), and black pepper. Set aside.
Once the dough has rested, roll out each ball as thin as possible on a lightly oiled surface.
Heat 1 tablespoon of ghee or vegetable oil in a non-stick frying pan over medium heat.
Place one rolled dough onto the pan. Pour some of the egg mixture onto the center of the dough.
Fold the edges of the dough over the egg mixture to create a neat parcel.
Cook for about 2-3 minutes on each side, or until the roti is golden brown and the egg is cooked through.
Repeat with the remaining dough and egg mixture.
Serve hot, optionally with a side of curry or chutney for dipping.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 8.3 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 194 mg | 15% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 872 mg | 19% | |
*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.
