• 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.

     

    ×
    Exit mobile version