Malaysian Stuffed Egg Prata/ Roti Telur

Roti Telur is a kind of Malaysian flaky pancake aka roti canai. Roti canai is a Indian influenced flatbread which is quite famous in Malaysia, Indonesia and in Singapore, though it is called as Roti prata in Southern Malaysia and Singapore. Roti canai is quite like a younger sister of Kerala parotta which we find easily in most of the road side shops in most of the cities in South India. Roti Telur is a variation of the flaky roti canai when a egg mixture is added in the center of the cooking rotis. Roti telur is usually found in square shape as the rolled dough need to cover the egg mixture added inside the thinly rolled sheet like dough. I always want to give a try to this incredible egg stuffed paratha since a long,finally i made it at home for our weekend as a special meal.

Though the dough part take a bit time to get ready as they need to sit for 2 to 3 hours to get soften, the rolling part and cooking part are seriously very easy to make. Actually these rotis are kneaded and cooked with ghee or melted butter, but i prepared mine as a low fat version using oil. Obviously you can have more than one roti telur as they are seriously low in fat. Roti Telur is quite a famous breakfast in Malaysia, though some loves to have this roti even for their evening snacks. Served usually with curry, this roti telur aka Malaysian stuffed egg prata makes everyone happy as they are quite filling and satisfying.This roti is going for this week's blogging marathon as am running Stuffed dishes as theme.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#59.

1/2kg All purpose flour/Maida
1/2cup Oil for dough
1/4cup Oil for rolling the dough
1/2cup Water
1cup Chopped onions
4nos Chopped green chillies
5nos Eggs
Salt
Pepper powder

Take the flour, oil,salt and water and knead slowly everything as a smooth and pliable dough.

Let the dough sit for 2-3hours to soften.

Take a portion of dough, roll it as ball, oil the work surface with oil, roll each ball into a thin sheet either with rolling pin or flatten with oiled palms by flipping the dough.

Meanwhile, beat the eggs in a bowl, add the chopped onions, chopped green chillies, salt and pepper powder, keep aside.

Heat a griddle or pan, drizzle oil, once it hot, drop the rolled roti, pour enough egg mixture, fold the edges of the rotis over, and fold the edges again to seal well the egg mixture.

Cook for few minutes till the roti turn golden brown, flip the roti and cook the other side.

Slice it as 2 or 4 wedges and serve immediately.