Egg Roti | බිත්තර රොටි

Kasun’s Kitchen, the premier Sri Lankan food catering service in Portland, Oregon, is excited to share a unique and mouthwatering recipe for Sri Lankan Egg Roti. This delightful dish combines the soft and flaky texture of roti bread with a flavorful and satisfying egg filling. Egg Roti is a popular street food in Sri Lanka, loved for its simplicity, taste, and versatility. Whether you’re craving a delicious breakfast, a quick snack, or a fulfilling meal, Kasun’s Kitchen brings you the authentic flavors of Sri Lanka right to your table. Before we dive into the well-detailed recipe, if you prefer to skip the cooking process and enjoy the convenience of ordering Sri Lankan Egg Roti from Kasun’s Kitchen, please don’t hesitate to contact us. We’ll be more than happy to cater to your cravings and deliver a delectable Sri Lankan experience to your doorstep.

Ingredients:
For the Roti Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• Water, as needed
  For the Egg Filling:
• 4 large eggs
• 1 onion, finely chopped
• 2 green chili peppers, finely chopped
• 1 tomato, finely chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (adjust to your preferred level of spiciness)
• Salt to taste
• Vegetable oil, for cooking
  Instructions:

1. In a large mixing bowl, combine the all-purpose flour and salt for the roti dough. Add the
   vegetable oil and mix well.
2. Gradually add water while kneading until a soft and pliable dough forms. Knead for a few
   minutes until the dough is smooth. Cover with a kitchen towel and let it rest for 15-20
   minutes.
3. While the dough is resting, prepare the egg filling. In a bowl, beat the eggs with a pinch of
   salt until well combined.
4. Heat a small amount of vegetable oil in a skillet or frying pan over medium heat. Pour in
   the beaten eggs and scramble them until they are cooked but still moist. Remove from heat
   and set aside.
5. In the same skillet, add a little more vegetable oil and sauté the chopped onion and green
   chili peppers until they become soft and translucent.
6. Add the chopped tomato, ground turmeric, chili powder, and salt. Cook for a few minutes
   until the tomatoes soften, and the flavors meld together.
7. Return the scrambled eggs to the skillet and mix everything together. Cook for another
   minute to ensure the flavors are well incorporated. Remove from heat and set aside.
8. Divide the rested dough into equal-sized balls. On a floured surface, roll out each ball into a
   thin round roti.
9. Heat a griddle or large non-stick pan over medium-high heat. Place a rolled roti on the
   heated surface and cook for a minute or until bubbles form on the surface. Flip the roti and
   cook for another minute.
10. Spoon a generous amount of the egg filling onto one half of the roti. Fold the other half
    over the filling to form a half-moon shape. Press the edges to seal the roti.
11. Cook the filled roti on the griddle or pan for a couple of minutes on each side, pressing
    gently with a spatula, until it turns golden brown and crispy.
12. Repeat the process with the remaining dough and filling to make more Sri Lankan Egg
    Roti.
13. Serve the Egg Roti hot as a delicious and satisfying meal or snack.
    Experience the taste of Sri Lanka with Kasun’s Kitchen!