Anda Dabal Roti
Crispy, golden-brown whole wheat flatbreads stuffed with a spiced beaten egg mixture and cooked on a hot griddle until the egg sets beautifully inside. A popular Indian street-style breakfast or any-time snack, bursting with simple but bold flavors from onion, green chili, and fresh coriander.
For 4 servings
- knead · ~12 min
Prepare the dough.
In a large bowl, combine whole wheat flour and 0.25 tsp salt. Gradually add lukewarm water and 1 tsp oil, kneading continuously, until a smooth and soft dough forms. Cover with a damp cloth and rest for 10 minutes.
- mix · ~3 min
Make the egg filling mixture.
Crack eggs into a bowl. Add chopped onion, green chili, coriander leaves, red chili powder, turmeric powder, 0.25 tsp salt, and black pepper. Whisk thoroughly until well combined and slightly frothy. Divide into 4 equal portions.
TIPKeep the egg mixture portions ready in small separate bowls so you can pour them quickly onto the roti while cooking. - prep · ~4 min
Roll out the rotis.
Divide the rested dough into 4 equal balls. Dust each ball lightly with dry flour and roll into a thin circle about 7 inches in diameter. Aim for a uniform thickness so the roti cooks evenly.
- fry · ~1 min
Cook the first side of the roti.
Heat a tawa over medium-high heat. Place one rolled roti on the hot tawa and cook for about 30-45 seconds, or until small bubbles start to appear on the surface and the underside gets light brown spots. Flip the roti.
TIPDon't let the roti cook completely at this stage. It should be just firm enough to handle, not fully toasted. - fry · ~1 min
Slit open the roti and stuff with egg.
Using a small sharp knife, carefully make a horizontal slit along the edge of the flipped roti to create a pocket, similar to a pita bread. Avoid cutting all the way through to the edges. Gently pour one portion of the egg mixture into the pocket. Press the edges down with a spatula to seal.
TIPWork quickly but gently. If the egg leaks out, simply scrape it back onto the roti with your spatula; the heat will set it. - fry · ~4 min
Cook until golden and crisp on both sides.
Add 1/2 tbsp of ghee around the edges of the roti. Cook for about 1.5 to 2 minutes on one side until the bottom turns deeply golden and crisp. Flip carefully, add the remaining ghee, and press gently with the spatula. Cook until the second side is also golden-brown and the egg inside is fully set, about 1.5 to 2 minutes more.
TIPPress gently with a spatula while cooking to ensure the egg cooks through evenly and the roti gets crispy. - garnish
Serve hot off the tawa.
Transfer the cooked anda dabal roti to a plate. Repeat the process with the remaining dough balls and egg mixture portions. Serve immediately.
TIPCut into halves or quarters before serving for easy eating. The best taste is right off the tawa while the outer layer is still crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for at least 10 minutes so it becomes pliable and easy to roll without shrinking.
- 2Divide the egg mixture into four separate bowls before you start cooking — this prevents messy pours.
- 3Don't cook the roti fully in step 4; you want a soft, partially-cooked base that will easily puff when slit.
- 4Use a sharp, small knife to make the slit; cutting too deep will cause the egg to leak out during cooking.
- 5Press the roti gently with a spatula while cooking the stuffed side to ensure the egg cooks evenly and the crust crisps up.
- 6Serve immediately off the tawa — the roti stays crispy for only a short time once removed from heat.
Adapt it for your goals.
Cheese-stuffed
Add a small handful of grated mozzarella or cheddar to the egg mixture for a gooey, melty center that pairs beautifully with the spicy onion and chili.
spicy keemaSpicy keema
Mix ¼ cup of cooked, crumbled minced lamb or chicken (seasoned with garam masala) into the egg filling for a heartier, protein-packed street-style version.
low oilLow-oil
Cook the stuffed roti on a non-stick tawa using only a light spray of oil instead of ghee, and skip the extra ghee drizzle — the roti will be less crisp but still delicious.
jainJain
Replace onions and green chili with finely chopped green bell pepper and ginger; skip the garlic and onion entirely to follow Jain dietary restrictions.
Why this is on our healthy list.
Good Source of Protein
Each roti contains a whole egg, providing high-quality protein that supports muscle repair and keeps you full longer.
Rich in Whole Grains
Whole wheat flour (atta) adds dietary fiber, which aids digestion and helps maintain steady blood sugar levels.
Low in Added Sugar
This savory recipe contains no added sugar, making it a smart choice for a balanced breakfast or snack.
Frequently asked questions
Yes, you can substitute whole wheat flour with all-purpose flour, but the roti will be less hearty and slightly less crisp. Adjust water as needed — AP flour absorbs less moisture.
