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Banana Roti with Egg and Condensed Milk

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A crispy, golden Thai-style roti filled with sweet banana and egg, topped with luscious condensed milk—perfectly crispy on the outside and gooey on the inside for a street food-inspired dessert.

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1/4 cup water
  • 1 tablespoon sweetened condensed milk (for dough)
  • 1/2 tablespoon vegetable oil (plus extra for frying)
  • Pinch of salt
  • 1 ripe banana, thinly sliced
  • 1 egg
  • 3 tablespoons sweetened condensed milk (for drizzling)
  • Butter or ghee for cooking

Instructions

  1. Make the Dough: In a bowl, combine flour, water, a tablespoon of condensed milk, 1/2 tablespoon oil, and a pinch of salt. Knead until smooth and elastic. Cover and rest for 30 minutes.
  2. Divide the dough into small balls. Roll each ball into a thin sheet (as thin as possible without tearing).
  3. Heat a pan or griddle over medium heat and add a bit of butter or ghee. Place the rolled dough on the pan.
  4. Quickly crack the egg and spread it over the center of the dough. Place banana slices on top of the egg.
  5. Fold the edges of the dough over to enclose the filling, creating a square parcel.
  6. Cook both sides until golden brown and crispy, about 2–3 minutes per side.
  7. Transfer to a cutting board and slice into bite-sized squares. Drizzle generously with sweetened condensed milk.
  8. Serve hot and enjoy as a sweet snack or dessert.

Notes

  • Make sure to roll the dough thinly for the crispiest texture.
  • You can add more condensed milk on top for extra sweetness.
  • Experiment with adding a pinch of cinnamon or nutmeg for extra flavor in the filling.

Nutrition

Find it online: https://yumfoodusa.com/banana-roti-with-egg-and-condensed-milk/