📸 Image coming soon for Egg Roti
Egg Roti
Lunch • India
How to Make Egg Roti (Traditional & Healthy Version)
Egg Roti is a cherished dish in the Southern regions of India, especially in Tamil Nadu and Kerala, where it is often enjoyed as a nutritious lunch or quick meal. While it shares roots with Sri Lankan cuisine, Indian-style Egg Roti uses locally milled atta (whole wheat flour) and is cooked on a tawa, making it a staple in many Indian households. The dish combines the goodness of eggs with the rustic flavor of freshly made rotis, resulting in a protein-rich, satisfying meal that’s popular among all age groups. Egg Roti is known for its soft, layered texture and mildly spiced egg filling, blending the warmth of Indian spices like haldi (turmeric), mirch (chilli powder), and dhania (coriander). It’s a versatile recipe often served during festivals such as Vishu in Kerala, and as a special lunchbox item for school-going children. Its easy preparation and balanced nutrition make it a favorite for busy families and health-conscious individuals alike. Whether paired with homemade chutney or enjoyed plain, Egg Roti offers a wholesome, flavorful experience deeply rooted in India’s culinary traditions.
Ingredients(for 1 large Egg Roti per person)
- 1 cup Atta (whole wheat flour) (for roti base)
- 2 Eggs (free-range preferred)
- 1 small Onion (finely chopped)
- 1 Green chilli (finely chopped, adjust to taste) - optional
- 2 tbsp Coriander leaves (dhania) (finely chopped)
- 1/4 tsp Haldi (turmeric powder)
- 1/4 tsp Red chilli powder (optional) - optional
- to taste Salt
- 1 tbsp Oil (preferably mustard oil or refined)
- as needed Water (for kneading dough)
Instructions
- 1
Prepare the dough by mixing atta with a pinch of salt and enough water to form a soft, pliable dough. Cover and let it rest for 10 minutes.
10 minutes
Use lukewarm water for softer rotis.
- 2
In a bowl, beat the eggs with chopped onion, green chilli, coriander leaves, haldi, red chilli powder, and salt until well blended.
3 minutes
Beat eggs thoroughly for a fluffy filling.
- 3
Divide the dough into equal balls. Roll out each ball into a thin roti using a rolling pin and dusting with dry atta as needed.
3 minutes
Keep rotis thin for even cooking.
- 4
Heat a tawa on medium flame. Place the rolled roti on the tawa and cook lightly on both sides until just set (do not brown fully).
2 minutes
Preheat tawa to ensure even heat.
Why This Dish is Healthy
This recipe uses minimal oil, whole wheat atta, and nutrient-rich eggs, ensuring a balanced macronutrient profile. The use of local spices adds flavor without excess calories, making it suitable for calorie-conscious diets. Egg Roti is a wholesome meal that supports weight management, muscle recovery, and provides long-lasting satiety—perfect for those seeking healthy Indian lunch ideas.
Egg Roti is packed with high-quality protein from eggs and dietary fiber from atta, making it ideal for maintaining muscle mass and aiding digestion. Eggs contribute essential vitamins like B12, D, and minerals such as iron and selenium, while wheat flour offers sustained energy through complex carbohydrates. The inclusion of onions, coriander, and green chillies adds antioxidants, vitamin C, and phytonutrients, supporting overall immunity and metabolic health.
Pro Tips
- 💡Tip 1: Use freshly milled atta for softer rotis and better flavor.
- 💡Tip 2: Ensure the egg mixture is well-beaten for a fluffy filling.
- 💡Tip 3: Cook on medium flame to prevent burning and ensure even cooking.
Storage & Serving
Egg Roti is best consumed fresh. If needed, store in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa for best texture; avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
