How to Make Egg Roti (Traditional & Healthy Version)
Egg Roti is a beloved street food found across Sri Lanka, renowned for its deliciously soft flatbread encasing a savory egg filling. This classic dish combines the comforting texture of freshly made roti with the wholesome goodness of eggs, enhanced by local spices and fresh vegetables. Egg Roti is a staple at roadside kades (eateries) and in homes, enjoyed by people of all ages as a hearty breakfast, lunch, or snack. The origins of Egg Roti can be traced to the vibrant street food culture of Sri Lanka, where it is often prepared fresh to order on open griddles. Its taste is both familiar and exciting—fluffy eggs, aromatic onions, green chilies, and sometimes a hint of curry leaves, all wrapped in a warm, slightly crispy roti. Egg Roti’s popularity lies in its simplicity, adaptability, and the satisfying blend of flavors and textures. This health-conscious version uses minimal oil and nutrient-rich ingredients, making it a perfect choice for those seeking authentic Sri Lankan cuisine with a healthy twist. Whether you’re new to Sri Lankan food or a longtime fan, Egg Roti offers a delicious, protein-packed option that reflects the island’s culinary heritage.
Ingredients
- 1 cup Whole wheat flour (Atta flour preferred)
- 1/3 cup Water (Room temperature)
- 2 large Eggs (Free-range if possible)
- 1/2 medium Red onion (Finely chopped)
- 1 small Green chili (Deseeded and finely chopped)
- 5 leaves Curry leaves (Thinly sliced)
- 1 small Tomato (Optional, finely diced)
- 1/2 tsp Salt
- 1/4 tsp Pepper (Freshly ground)
- 1 tsp Coconut oil (For cooking)
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, combine whole wheat flour and a pinch of salt. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 10 minutes.
Step 2 · While the dough rests
While the dough rests, prepare the egg filling by whisking eggs with chopped onion, green chili, tomato, curry leaves, salt, and pepper until well combined.
Step 3 · Divide the dough into two equal balls
Divide the dough into two equal balls. On a lightly floured surface, roll each ball into a thin circle (about 8 inches in diameter).
Step 4 · Heat a non-stick skillet or tawa over medium heat
Heat a non-stick skillet or tawa over medium heat. Lightly brush with coconut oil. Place one rolled-out roti on the skillet and cook for 30 seconds until lightly puffed.
Step 5 · Pour half of the egg mixture onto the center of the roti
Pour half of the egg mixture onto the center of the roti. Gently fold in the edges to form a square or envelope, sealing the filling inside.
Step 6 · Carefully flip the filled roti and cook on low-medium heat for 2-3 ...
Carefully flip the filled roti and cook on low-medium heat for 2-3 minutes per side, pressing gently until golden brown and the egg is set inside.
Step 7 · Repeat with the second roti and remaining filling
Repeat with the second roti and remaining filling. Serve hot, sliced into quarters with fresh coconut sambol or low-fat yogurt.
Why this recipe is healthy
This Sri Lankan Egg Roti recipe is a healthy choice because it uses whole wheat flour instead of refined flour, increasing fiber and keeping you fuller longer. Eggs provide complete protein and essential amino acids, supporting muscle and tissue health. Minimal oil and the addition of fresh vegetables lower the calorie content and increase micronutrient density, making it suitable for weight management and balanced diets.
A note on tradition
Egg Roti is a quintessential Sri Lankan street food, enjoyed from bustling cities like Colombo to rural villages. Often served with pol sambol or spicy curries, it is a popular choice for breakfast, school lunches, or as a quick dinner after a long day. Its adaptability and comforting flavor make Egg Roti a cherished part of Sri Lankan daily life, especially among busy families and students.