Roti Canai Curry

🧂 Ingredients

• 400 g All purpose flour
• 1 tsp salt
• 1/2 tsp white sugar
• Vegetable oil

  for frying
• 1 Onion

  sliced
• 1 tbsp Vegetable oil
• 1 tsp Ginger

  minced
• 1 Garlic Clove

  minced
• 1 Tomato

  sliced
• 2 Curry leaf
• 1/2 tbsp Turmeric powder
• 1 Carrot
• 1 Potato
• 250 g Lentils
• 2 Thai Red Chili

  sliced
• 1/2 tbsp Salt
• 3 tbsp Ghee or butter

Instructions

• 1 Mix flour, salt and sugar in a large bowl and add 200ml of lukewarm water
  gradually, to form a dough. Knead until elastic and shiny. Cover in plastic wrap
  and leave to rest for 20 minutes. 
• 2 Divide into 8 balls, roll each in vegetable oil and put on an oiled plate. Cover
  and chill overnight.
• 3 The next day. Spread a dab of unsalted butter on your work surface. Take one
  ball and lightly flatten it with the heel of the palm of your hand to make it
  bigger. Stretch it as thin as possible, until you can almost see through it. You
  can spread additional room temperature butter on the roti dough to help the
  stretching.
• 4 Scrape and push the upper end of the dough to the middle. Do the same to the
  lower end, forming a wrinkle thin log. Starting at one end of the log, roll it
  into a circle and tuck the other end inside. Leave aside for 10 minutes before
  cooking. Meanwhile you can continue with the rest of the balls.
• 5 Once ready to cook, take one rolled roti dough and flatten it into approximately
  10-15 cm diameter. Heat some unsalted butter on non-stick pan over medium heat.
  Place the dough on the pan. Cook for several minutes until browned and crispy
  then flip.
• 6 For fluffy roti canai, remove the cooked pancake and place it on a work surface.
  Immediately grab it using both of your hands and squeeze it to the centre.
• 7 Keep the roti canai under a kitchen cloth to keep them warm. They're best eaten
  with dhal curry.
• 8 Heat oil over medium heat and sauté sliced onions until golden brown. Remove
  onions from pan and leave aside.
• 9 Using the same skillet, fry minced garlic, minced ginger and curry leaves until
  fragrant. Add tomato slices. Cover pan with the lid to allow tomatoes to soften.
• 10 Chop carrots and potatoes into bite-size pieces. Add them into the pot along
  with turmeric powder, red chili and lentils. Add 1 1/2 litres water and cook
  over high heat.
• 11 Once it boils, lower heat and simmer for 30 minutes or until lentils soften.
  Keep stirring to prevent curry from burning. Add salt to taste. Stir in fried
  onions. It's optional to add ghee or butter to make the curry a little creamy.
  Serve with crispy roti bread.

Nutrition Info