Diet PocketEgg · One serving
Boiled Eggs with Roti and Vegetables: A Simple Budget Meal
Two boiled eggs, two rotis and cooked vegetables with measured ingredients. A straightforward egg meal with estimated cost and safe cooking steps.
By Diet Pocket · Recipe guide · General food guidance, not medical advice
- Estimated serving cost
- ₹35
- Estimated protein
- 22 g
- Total time
- 30 minutes
Illustrative home-cooked cost per serving in India, not live market prices. Includes every listed ingredient used; excludes fuel, equipment and delivery. Buying whole packs costs more. Protein is an ingredient-based estimate, not lab-tested; brands, edible yields and substitutions change it.
Eggs, roti and vegetables make a familiar plate without an elaborate sauce. This serving includes two eggs, 60 g dry atta for two small rotis and 150 g vegetables. Two eggs do not make every person’s daily protein target; think of this as one meal among the other foods you eat rather than a complete daily nutrition prescription.
Ingredients for one person
Dry and raw edible weights are labelled. All oil, spices and sides are listed.
- Eggs₹142 medium, about 100 g edible total
- Whole-wheat atta, dry₹460 g
- Carrot₹575 g
- Green beans₹675 g
- Oil₹25 ml
- Cumin₹11 g
- Turmeric₹10.5 g
- Chilli powder₹10.5 g (optional)
- Salt₹1up to 1 g, to taste
- Water₹0as directed below
How to cook
Equipment: Saucepan, tawa, rolling pin, frying pan
- 1
Place eggs in a saucepan, cover with water and bring to a boil. Simmer for about 10–12 minutes until whites and yolks are firm, then cool in clean cold water.
- 2
Mix atta with about 35–45 ml water. Knead, cover and rest for 10 minutes.
- 3
Chop vegetables. Heat oil with cumin in a pan, add vegetables, turmeric, chilli, salt and 50 ml water.
- 4
Cover and cook vegetables for 8–10 minutes until tender, stirring as needed. Roll two rotis and cook on a hot tawa until cooked on both sides.
- 5
Peel the eggs and serve with rotis and vegetables. Keep extra boiled eggs refrigerated.
Make the budget work
Egg prices vary by city and pack size. The estimate includes both rotis and vegetables, not just the cost of the eggs.
A practical variation
Use seasonal vegetables of a similar quantity. Adding another egg changes the serving cost and protein; it is not included in the displayed total.
Is the egg weight with or without the shell?
The approximate 100 g total is edible weight without shells. Individual egg sizes vary, so use the pack information when available.
Food safety and allergens
Cook eggs until both whites and yolks are firm. Refrigerate cooked eggs promptly.
Allergens: Egg and wheat/gluten.
Refrigerate perishable cooked food within 2 hours, or 1 hour when above 32°C. Reheat leftovers to 74°C. Follow package instructions and do not use food that has been stored unsafely.
Protein estimates use typical ingredient values; compare with your package labels. See USDA FoodData Central for food-composition reference data. No outcomes or individual nutrition needs are guaranteed.