Egg Noodles Roti | Lunch box recipe |Cuisine of Sri Lanka

roti

🥗Healthier: whole wheat roti

💰Cheaper: flatbread

Whole wheat roti adds fiber, while flatbread is often more accessible.

cooked noodles

🥗Healthier: zucchini noodles

💰Cheaper: instant noodles

Zucchini noodles reduce carbs, while instant noodles are budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein with fewer calories, while substitutes can be cheaper.

In a bowl, combine boiled noodles, chopped onion, green chillies, grated carrots, chopped cabbage, and mix well.

In another bowl, beat the eggs with salt, black pepper, and turmeric powder.

Heat coconut oil in a skillet over medium heat.

Add the mixed vegetables and noodles to the skillet, sautéing until heated through.

Pour the beaten eggs over the mixture, stirring gently until the eggs are just set.

Add water to the mixture to help bind it together if needed.

Prepare the roti dough and roll it into thin circles.

Place a cooked roti in the pan and add a portion of the noodle-egg mixture on one half.

Fold the roti over the filling and press gently to seal.

Cook for another 2-3 minutes until the roti is crispy and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens