Vegan Roti Telur Bawang

Discover the irresistible charm of Vegan Roti Telur Bawang, a plant-based twist on a beloved Malaysian street food classic! This recipe features soft, flaky roti filled with a savory vegan "egg" mixture made from chickpea flour, kala namak, and turmeric, delivering an authentic eggy flavor without any animal products. Sautéed onions, fragrant coriander, and optional green chili add a burst of flavor and texture, creating a filling that's both satisfying and wholesome. The roti dough is easy to prepare and transforms into golden, crispy pockets when pan-fried to perfection. Ideal for breakfast, brunch, or a light dinner, this vegan roti pairs beautifully with curry, chutney, or a dollop of dairy-free yogurt. With simple ingredients and a step-by-step guide, this recipe brings the vibrant flavors of Malaysian cuisine to your kitchen in just one hour!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a separate bowl, whisk together chickpea flour, kala namak, turmeric, and plant-based milk until smooth to create the vegan 'egg' mixture.

Step 4

Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 5

Add the green chili (if using) and cook for another 2 minutes. Mix in the coriander leaves and set aside.

Step 6

Combine the sautéed onion mixture with the vegan 'egg' mixture and set aside.

Step 7

Divide the dough into 4 equal portions and roll each piece into a ball. Flatten each ball slightly with your palm.

Step 8

On a lightly floured surface, roll out each dough ball into a thin circle about 8 inches in diameter.

Step 9

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.

Step 10

Spread a quarter of the vegan 'egg' mixture evenly over the surface of the roti using a spoon.

Step 11

Fold the sides of the roti to enclose the filling creating a square pocket, carefully pressing the edges to seal.

Step 12

Gently flip and cook the other side for another 2-3 minutes until golden brown and crispy.

Step 13

Repeat the process for the remaining dough and vegan 'egg' mixture.

Step 14

Serve hot, enjoy your Vegan Roti Telur Bawang with a side of curry or vegan yogurt.

Nutrition Facts

Serving size	(726.4g)

Amount per serving	% Daily Value*
Calories	1496.0

Total Fat 43.3g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3635.5mg	0%
Total Carbohydrate 232.5g	0%
Dietary Fiber 14.5g	0%
Total Sugars 11.2g
Protein 39.0g	0%

Vitamin D 42.3IU	0%
Calcium 294.9mg	0%
Iron 14.8mg	0%
Potassium 925.5mg	0%

*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.

Source of Calories

Fat: 26.4%

Protein: 10.6%

Carbs: 63.0%