Gujarati Egg Thepla Roll
IndianIndian RecipesDesi eggsEasy
A Gujarati thepla roll filled with masala egg, onion and green chutney — a portable street-food roll for lunch boxes and travel.
Prep time10 min
Cook time15 min
Total time25 min
Servings4
Ingredients
- 4 Desi eggs
- 4 thepla (Gujarati fenugreek flatbread) or whole-wheat roti
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tsp red chilli powder
- 1/2 tsp haldi (turmeric)
- 1 tsp dhania (coriander) powder
- 2 tbsp oil
- Green chutney
- Salt to taste
- Fresh coriander
Method
- Beat the eggs with red chilli, haldi, dhania powder and salt.
- Heat oil in a pan and scramble the eggs with onion and tomato until just set.
- Warm the thepla on a tawa.
- Spread green chutney on each thepla.
- Spoon the masala egg down the centre and sprinkle coriander.
- Roll tightly and cut in half.
- Serve hot or pack for a lunch box.
Nutrition — estimated per serving
Calories (estimate)290 kcal
Protein (estimate)13 g
Fat (estimate)14 g
Carbs (estimate)22 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the egg fully until set; serve hot or pack within 1 hour. Allergens: contains egg and wheat (thepla). Substitution: use plain roti or paratha if thepla is not available. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: add a little dahi to the roll for extra softness.