Vegan Roti Telur
Delight your taste buds with this flavorful twist on a classic favorite—Vegan Roti Telur! This plant-based version of the beloved Malaysian dish is a perfect balance of hearty and aromatic. The tender, homemade flatbread is crafted with a blend of all-purpose and chickpea flour, offering a satisfying chew while remaining vegan-friendly. The chickpea-flour-based "egg" filling is infused with vibrant turmeric, sautéed onions, garlic, and green chili, making every bite a burst of savory goodness. Enhanced with fresh coriander leaves and lightly pan-fried to golden perfection, this recipe promises layers of texture and flavor. Whether served with a side of vegan curry or fragrant chutney, this easy-to-make dish is ideal for breakfast, brunch, or even a light dinner. Perfect for those seeking a creative way to enjoy international vegan cuisine, this Vegan Roti Telur is both comforting and packed with authentic Southeast Asian flair!
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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
Directions
Step 1
In a large bowl, combine all-purpose flour, chickpea flour, and salt. Mix well.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Add the sautéed mixture to the chickpea batter and stir well to combine.
Step 7
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.
Step 8
Heat a non-stick pan over medium heat and brush lightly with oil. Place one rolled dough onto the pan.
Step 9
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.
Step 10
Cook for about 2-3 minutes on each side or until the roti is golden brown and slightly crisp.
Step 11
Repeat the process with the remaining dough and chickpea mixture.
Step 12
Serve hot with a side of vegan curry or chutney.
Nutrition Facts
| Serving size | (772.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1455.4 |
| Total Fat 34.4g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2427.4mg | 0% |
| Total Carbohydrate 244.4g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 19.1g | |
| Protein 39.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 119.2mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 1101.5mg | 0% |
Source of Calories