Roti John

22 Aug

I have been craving for Roti John for quite awhile now and I’m quite particular about this dish. It must have bountiful of meat and flavourful enough to keep me wanting for more. And I like mine, best eaten warm with heaps of mayonnaise and chilli sauce.

Since I had remaining minced meat from my birthday Italian feast, I decided to whip up Roti John for one of our pre-dawn meals during Ramadhan.


  • 100 – 150 gm minced beef
  • 1/2 tablespoon curry powder
  • Salt and pepper, to taste
  • 1 garlic clove, chopped
  • 1 big onion, chopped
  • 1 red chilli, sliced thinly
  • 2 – 3 stalks coriander, chopped
  • 3 eggs
  • 1 baguette (I used wholemeal), halved and cut into 6-inch portions


Marinate the minced beef with the curry powder, salt and pepper and set that aside for 30 minutes. Stir-fry the marinated meat with the chopped garlic. Once cooked, add the onion, red chilli and coriander. Once the onion has softened, you can remove the pan from the heat.

In a bowl, mix the cooked meat and eggs. Add a little bit more salt, to taste.

Heat a flat pan and drizzle some oil. Scoop the meat-omelette mixture onto the cut-side of the baguette and fry that side until it turns golden brown. Flatten it a bit with your spatula to ensure the egg is cooked thoroughly.

Flip the other side of the baguette and flatten it too with the spatula.

This recipe yields 6 very yummy Roti John and remember to enjoy it with mayonnaise and chilli sauce 😉


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