Egg Veggie Roti | How to make Egg Veggie Roti

By Jaya Neogi  |  20th Jan 2017  |  
5 from 1 review Rate It!
  • Egg Veggie Roti, How to make Egg Veggie Roti
Egg Veggie Rotiby Jaya Neogi
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About Egg Veggie Roti Recipe

When kids come back from school, you can make this simple and quick recipe. It is a combination of protein, carbohydrate and heathy vegetables. You can add any vegetables of your kid's choice and top it with grated cheese to make moe tasty for kids.

Egg Veggie Roti is a popular aromatic and delicious dish. You can try making this amazing Egg Veggie Roti in your kitchen. This recipe requires 5 minutes for preparation and 10 minutes to cook. The Egg Veggie Roti by Jaya Neogi has detailed steps with pictures so you can easily learn how to cook Egg Veggie Roti at home without any difficulty. Egg Veggie Roti is enjoyed by everyone and can be served on special occasions. The flavours of the Egg Veggie Roti would satiate your taste buds. You must try making Egg Veggie Roti this weekend. Share your Egg Veggie Roti cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Jaya Neogi for inputs. In case you have any queries for Egg Veggie Roti you can comment on the recipe page to connect with the Jaya Neogi. You can also rate the Egg Veggie Roti and give feedback.

Egg Veggie Roti

Ingredients to make Egg Veggie Roti

  • eggs- 3
  • Whole wheat flour/ All-purpose flour- ¼ cup or 7-8 tbsp
  • onion- 1 medium, finely chopped
  • tomato- 1 small, finely chopped
  • capsicum- ¼ cup or half of a small capsicum, finely chopped
  • coriander leaves- 2-3 tbsp, finely chopped
  • Baking powder- a pinch, optional
  • Milk- 2-3 tbsp, optional (if batter seems thickened, then add milk to make a pouring batter)
  • Green chili/ red chili powder- as per your taste
  • pepper- ½ tsp, freshly crushed
  • oil- 2-3 tbsp
  • salt- as per taste

How to make Egg Veggie Roti

  1. In a bowl beat eggs, add salt and baking soda then beat it again. Baking soda is optional, if wish to skip it, you can.
  2. Now add whole wheat flour or all-purpose flour beat it until no lumps can be found.
  3. Add onion, tomato, capsicum, green chili or chili powder and coriander leaves.
  4. Mix it well with the batter.
  5. If batter is very thick then you can add 2-3 tbsp of milk to make a pouring consistency batter.
  6. Now heat a pan and add oil in it.
  7. Take a ladle full of batter and spread it all over the pan.Let it cook on medium-low flame for 3-4 minutes.
  8. Now flip it gentle and again cook it for 1-2 minutes.
  9. You can add pepper powder in this stage.
  10. Serve it hot with tomato-coriander chutney or tomato sauce.

My Tip:

1. Make it uniform and do not make the pancake too thick or else it will not cook from inside. 2. Do not cook it on high flame or inside of the pancake will be under-cooked.

Reviews for Egg Veggie Roti (1)

Ruchi Gaur2 years ago

Very nice preparation, very good for kids!

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