Egg Roti Roll Recipe- Indian Street Food with Veggies & Egg Filling

Last Updated on 2 months by Neha Deshmukh

Egg Roti Roll Recipe – Indian Street Food with Veggies & Egg Filling

Hey everyone! If you’re anything like me, you love a good, quick, and satisfying meal. And let me tell you, these Egg Roti Rolls are exactly that! I first stumbled upon these while wandering through the bustling streets of Mumbai, and I’ve been hooked ever since. They’re the perfect blend of comforting roti, flavorful egg, and fresh veggies – all rolled up into one delicious package. Get ready to make your own little piece of Indian street food magic!

Why You’ll Love This Recipe

These Egg Roti Rolls are seriously a game-changer. They’re incredibly easy to make, even on a busy weeknight. Plus, they’re totally customizable – feel free to swap out veggies or adjust the spice level to your liking. They’re a fantastic way to use up leftover veggies, and honestly, who doesn’t love anything you can eat with your hands? They’re perfect for a quick lunch, a satisfying snack, or even a light dinner.

Ingredients

Here’s what you’ll need to whip up these amazing Egg Roti Rolls:

• 2 cups all-purpose flour (maida) – about 250g
• To taste salt
• 1 beaten egg
• 1 cup water (approx.) – about 240ml
• 1 tablespoon oil
• 2 medium onions, finely shredded
• 2 medium tomatoes, finely shredded (no pulp)
• 2 medium green capsicum, shredded
• 2 eggs, beaten with salt and black pepper
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 2 tablespoons freshly chopped coriander leaves
• 3-4 tablespoons tomato ketchup

Ingredient Notes

Let’s talk ingredients for a sec!

• Maida Flour: We’re using maida (all-purpose flour) here because it gives the roti that lovely soft and pliable texture, perfect for rolling. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.
• Shredding the Veggies: Don’t just chop the veggies – shred them! This is key. It ensures they cook quickly and distribute evenly throughout the egg mixture. I find using a box grater works wonders for this.
• Spice Balance: The red chili powder and turmeric powder add a beautiful warmth and color. Feel free to adjust the amount of chili powder to suit your spice preference. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the shredded onions and sauté until they become translucent and softened – about 5-7 minutes.
2. Now, toss in the shredded capsicum and tomatoes. Stir-fry for another 2-3 minutes until they start to soften.
3. Season with salt, red chili powder, and turmeric powder. Give everything a good mix to make sure the spices are evenly distributed.
4. Pour in the beaten eggs and scramble them until they’re cooked through. Stir in the chopped coriander leaves and set the egg mixture aside.
5. In a bowl, combine the flour and salt. Add the beaten egg and gradually add water, mixing until you form a soft dough. It shouldn’t be sticky!
6. Knead the dough for a couple of minutes, then cover it and let it rest for about 10 minutes. This helps the gluten relax, making the roti easier to roll.
7. Divide the dough into equal-sized balls. Roll each ball into a thin circle – about 6-8 inches in diameter.
8. Heat a griddle or flat pan over medium-high heat. Cook the roti on the hot griddle, brushing with a little butter or oil until golden brown spots appear on both sides.
9. Spread a generous layer of the egg mixture over the roti. Cook for another minute or so until the egg is set.
10. Place a spoonful of the filling on the roti, top with some shredded veggies and a drizzle of tomato ketchup.
11. Roll the roti tightly, wrap it in foil (optional, but keeps it warm!), and serve immediately with your favorite chutney or dip.

Expert Tips

• Don’t overcrowd the pan when sautéing the veggies. Work in batches if necessary to ensure they cook evenly.
• If your dough is too sticky, add a little more flour, one tablespoon at a time.
• For a softer roti, add a teaspoon of oil to the dough while kneading.
• Keep the cooked roti warm by stacking them in a covered container.

Variations

• My Family’s Favorite: My kids love when I add a sprinkle of grated cheese to the egg mixture. It’s a little extra, but totally worth it!
• Spicy Kick: If you like things hot, add a pinch of cayenne pepper or a finely chopped green chili to the egg mixture.
• Paneer Power: Add crumbled paneer (Indian cheese) to the filling for a protein boost.

Vegan Adaptation

Want to make these rolls vegan? No problem!

• Substitute the egg in the dough with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water (let it sit for 5 minutes to thicken).
• Use a plant-based egg replacement for the egg filling. Tofu scramble works great!

Gluten-Free Adaptation

For a gluten-free version, use a gluten-free flour blend designed for roti or chapati. You might need to adjust the amount of water to achieve the right dough consistency.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
• Medium: Use the recipe as written.
• Spicy: Add ½ – 1 teaspoon of red chili powder, or a pinch of cayenne pepper.

Festival Adaptations

These rolls are quick enough to be a fantastic breakfast or snack during festivals like Diwali or Holi when you want something tasty but don’t have a ton of time.

Serving Suggestions

These Egg Roti Rolls are delicious on their own, but they’re even better with a side of:

• Mint-coriander chutney
• Sweet tamarind chutney
• A simple yogurt dip

Storage Instructions

Leftover Egg Roti Rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a microwave or on a griddle. They’re best enjoyed fresh, though!

FAQs

What type of flour is best for making roti for rolls?

Maida (all-purpose flour) is ideal for soft, pliable roti perfect for rolling.

Can I prepare the egg filling ahead of time?

Yes, you can! The egg filling can be made a day in advance and stored in the refrigerator.

How can I prevent the roti from becoming too hard?

Brush the roti with a little butter or oil while cooking and keep them covered until serving.

What chutney or dip pairs best with Egg Roti Rolls?

Mint-coriander chutney and sweet tamarind chutney are classic pairings.

Is it possible to bake the roti instead of cooking it on a griddle?

Yes, you can bake the roti at 200°C (390°F) for 8-10 minutes, flipping halfway through. However, they won’t have the same slightly charred flavor as griddle-cooked roti.