Vegan Roti Telur Bawang
Discover the delicious twist of a classic Malaysian favorite with this Vegan Roti Telur Bawang recipe! Perfectly flaky and golden flatbreads are stuffed with a flavorful vegan "egg" mixture made from chickpea flour, kala namak, and turmeric, delivering an irresistible egg-like taste and texture. Enhanced with sautéed onions, vibrant coriander, and optional green chili for a hint of spice, this plant-based rendition is both savory and satisfying. Rolled, filled, and pan-fried to crispy perfection, it’s ideal as a comforting breakfast, snack, or side dish served alongside curry or vegan yogurt. Quick to prepare and bursting with bold flavors, this vegan street food classic is sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 150 milliliters Hot water
- 2 tablespoons Vegan butter, melted
- 50 grams Chickpea flour
- 0.5 teaspoon Kala namak (black salt)
- 0.25 teaspoon Turmeric powder
- 100 milliliters Plant-based milk
- 1 medium Onion, finely chopped
- 1 optional Green chili, finely chopped
- 2 tablespoons Coriander leaves, finely chopped
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add hot water while stirring with a spoon until the mixture starts to come together.
Add the melted vegan butter and knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
In a separate bowl, whisk together chickpea flour, kala namak, turmeric, and plant-based milk until smooth to create the vegan 'egg' mixture.
Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the green chili (if using) and cook for another 2 minutes. Mix in the coriander leaves and set aside.
Combine the sautéed onion mixture with the vegan 'egg' mixture and set aside.
Divide the dough into 4 equal portions and roll each piece into a ball. Flatten each ball slightly with your palm.
On a lightly floured surface, roll out each dough ball into a thin circle about 8 inches in diameter.
Heat a non-stick skillet over medium heat. Place one rolled-out dough onto the skillet and cook for 1-2 minutes until bubbles begin to form.
Spread a quarter of the vegan 'egg' mixture evenly over the surface of the roti using a spoon.
Fold the sides of the roti to enclose the filling creating a square pocket, carefully pressing the edges to seal.
Gently flip and cook the other side for another 2-3 minutes until golden brown and crispy.
Repeat the process for the remaining dough and vegan 'egg' mixture.
Serve hot, enjoy your Vegan Roti Telur Bawang with a side of curry or vegan yogurt.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 232.5 g | 85% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 11.2 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 295 mg | 23% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 926 mg | 20% | |
*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.
