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egg roti

Sri Lankan Egg Roti Recipe

Rachi Fernandopulle
Soft and crispy roti filled with a spicy egg mixture
Prep Time 2 hrs
Cook Time 10 mins
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Sri Lankan
Servings 2 people


  • Pots and Pans
  • Cook top


Roti dough

  • 2 Cups All Purpose Flour
  • 3/4 Cups Water
  • Pinch of Salt
  • 1 tbsp Oil Canola, Vegetable
  • Oil ( enough to cover the dough) Canola, Vegetable

Egg Mixture

  • 2 Eggs
  • 1 tbsp Red onion Chopped
  • 3 Curry leaves Finely sliced
  • 2 tsp Chili Flakes
  • Salt & Pepper To taste


  • Combine flour, water, salt, oil in a bowl and mix well
  • Transfer the combined dough into a surface, knead the dough for 5-6 mins, until its smooth & soft ( Add flour to the work surface and on top of the dough, if it is too sticky)
  • Portion the dough into 4 equal portions
  • Using your palm in a circular motion, shape them into smooth balls
  • Add oil to a deep tray and add the prepared dough balls inside the tray with oil (the dough balls need to be submerged in oil) Leave at room temperature for 2 hours.
  • In a separate bowl, add the eggs, red onion, salt, pepper, chilli flakes and curry leaves and mix well
  • After the dough has rested for 2 hours, take them out of the oil and flatten the dough in a clean surface using your palm and fingertips until you have a thin circular shaped roti
  • Heat pan with 1 tsp of oil on a medium heat
  • Once the pan is heated cook the prepared roti on the pan
  • When one side is cooked halfway, add 1/4 of the egg mixture on to the roti and bend each side halfway. it should resemble a square
  • Once eggs are cooked turn the other side and cook until brown in colour & cooked.
  • Serve it warm


Keyword Sri Lankan Egg Roti Recipe