Indian roti canai

October 1, 2012 (Last Updated: January 11, 2019)
Indian roti canai recipe

Indian roti canai

Ingredients

  • Roti Canai

  • 300g (1½ cups) cake flour
  • a pinch of salt
  • 125ml (½ cup) ghee (clarified butter)
  • 125ml (½ cup) water
  • Dhal

  • 250g brown dried lentils
  • 1L (4 cups) water
  • 30ml (2 tbsp) sunflower oil
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 5cm piece fresh ginger, chopped
  • 1 red chilli, chopped
  • 10ml (2 tsp) turmeric
  • 10ml (2 tsp) ground cumin
  • 5ml (1 tsp) ground coriander
  • 250ml (1 cup) vegetable stock
  • 1 x 410g tin chopped tomatoes
  • salt and freshly ground black pepper, to taste
  • 125ml (½ cup) coconut cream

Instructions

1

For the roti, sift the flour and salt in a large bowl. Make a well in the centre of the flour and slowly start adding the ghee.

2

Mix well and gradually add the water until a sticky dough begins to form. Knead the dough on a lightly floured work surface for 5 minutes. Place the dough in an oiled bowl, cover and rest for 2 hours. After 2 hours, take a small piece of dough and gently begin to stretch it out to forma very thin layer.

3

Gently start folding the dough in, as if forming a square envelope. Roll with a rolling pin and fry in a hot dry pan, about 1 – 2 minutes on each side.

4

For the dhal, place the lentils in a medium saucepan and cover with cold water. Bring to a boil, skimming off the scum as it rises to the surface, and simmer until tender, about 10 minutes. Remove from the heat and set aside.

5

Heat the oil in a pan, add the onion and fry until golden, about 10 minutes. Add the garlic, ginger and chilli and fry for another 1 minute.

6

Add the spices, stock, lentils and their liquid, tomatoes and seasoning. Cover and simmer for 10 minutes before adding the coconut cream.

7

Serve the roti canai with dhal and lamb or mutton curry.

 

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