Vegan Roti Telur
Vegan Roti Telur is a plant-based twist on the beloved Malaysian street food that delivers bold flavors and delightful textures. This recipe recreates the classic roti telur using a dairy-free, egg-free chickpea batter infused with turmeric, sautéed onions, garlic, and green chilies for a savory kick. The roti dough, made with all-purpose and chickpea flour, is rolled thin and cooked to golden perfection, encasing the spiced “egg” mixture and fresh coriander leaves. Easy to prepare in under an hour, this vegan version is perfect for breakfast, lunch, or as a snack, and pairs wonderfully with vegan curry or a tangy chutney. A delightful fusion of convenience and flavor, Vegan Roti Telur will captivate your taste buds while staying true to plant-based principles.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 50 g Chickpea flour
- 100 ml Coconut milk
- 200 ml Water
- 1 tsp Salt
- 0.5 tsp Turmeric powder
- 1 small, finely chopped Onion
- 1 finely chopped Green chili
- 2 cloves, minced Garlic
- 2 tbsp Oil
- 2 tbsp, chopped Fresh coriander leaves
Instructions
In a large bowl, combine all-purpose flour, chickpea flour, and salt. Mix well.
Gradually add water and coconut milk to the flour mixture, stirring constantly to form a smooth, pliable dough. You may need to adjust the water quantity slightly to achieve the desired dough consistency.
Knead the dough for about 5-7 minutes until elastic and smooth. Cover the dough with a damp cloth and let it rest for at least 15 minutes.
In another bowl, mix chickpea flour with turmeric, and a pinch of salt. Add water slowly to create a smooth, batter-like consistency. This will serve as the 'egg' component.
Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion, green chili, and minced garlic. Sauté until the onion is translucent.
Add the sautéed mixture to the chickpea batter and stir well to combine.
Divide the dough into 4 equal portions and roll each one into a ball. On a floured surface, roll out each ball into a thin, round flatbread.
Heat a non-stick pan over medium heat and brush lightly with oil. Place one rolled dough onto the pan.
Quickly spread 1/4 of the chickpea batter mixture over the roti, followed by a sprinkle of chopped coriander leaves. Fold the roti over to encase the filling.
Cook for about 2-3 minutes on each side or until the roti is golden brown and slightly crisp.
Repeat the process with the remaining dough and chickpea mixture.
Serve hot with a side of vegan curry or chutney.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 246.3 g | 90% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 17.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1013 mg | 22% | |
*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.
