Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut milk
- 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp chili powder
- 1/2 cup cooked chickpeas
- 1/2 cup diced potatoes
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup coconut cream
- 1/4 cup chopped cilantro
Special equipment needed:
- Non-stick pan
- Rolling pin
Step-by-step instructions:
1. In a mixing bowl, combine flour, coconut milk, water, salt, turmeric powder, cumin powder, coriander powder, and chili powder. Mix until a smooth dough forms.
2. Knead the dough for 5 minutes and cover it with a damp cloth. Let it rest for 30 minutes.
3. In a pan, heat the vegetable oil and sauté onion until translucent.
4. Add potatoes and carrots and cook for 5 minutes.
5. Add cooked chickpeas, curry powder, salt, and black pepper. Cook for another 5 minutes.
6. Add coconut cream and let it simmer for 10 minutes.
7. Divide the dough into 4 portions and roll each portion into a thin sheet.
8. Heat a non-stick pan over medium heat and cook each sheet for 1-2 minutes on each side until lightly browned.
9. Place a spoonful of the curry mixture on top of each roti tisu and sprinkle with chopped cilantro.
10. Roll the roti tisu and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 16g
Carbohydrates: 41g
Protein: 8g
Sodium: 500mg
Fiber: 5g
Sugar: 4g
Substitutions for ingredients:
- Chickpeas can be substituted with lentils or kidney beans.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Carrots can be substituted with bell peppers or zucchini.
Variations:
- Add diced tomatoes to the curry mixture for a tangy flavor.
- Use different spices such as garam masala or paprika for a different taste.
- Add shredded chicken or tofu to the curry mixture for a protein boost.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a soft and pliable roti tisu.
- Use a non-stick pan to prevent the roti tisu from sticking.
- Add more water to the dough if it's too dry, or more flour if it's too wet.
Storage instructions:
Store leftover roti tisu and curry mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roti tisu in a pan over low heat for a few minutes until warm. Reheat the curry mixture in a pan over medium heat until heated through.
Presentation ideas:
Serve the Coconut Curry Roti Tisu on a platter with a side of sliced cucumbers and tomatoes.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Serve with a side of steamed rice or naan bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Mango chutney
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the roti tisu is too tough, knead the dough longer.
- If the curry mixture is too thick, add more coconut cream or water.
Food safety advice:
Make sure to cook the curry mixture thoroughly to prevent foodborne illness.
Food history:
Roti Tisu is a popular street food in Malaysia and Singapore. It is a thin, crispy flatbread that is rolled up with a sweet or savory filling.
Flavor profiles:
The Coconut Curry Roti Tisu has a savory and slightly spicy flavor with a hint of sweetness from the coconut cream.
Serving suggestions:
Serve the Coconut Curry Roti Tisu as a main dish for lunch or dinner. It can also be served as an appetizer or snack.
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Region: Malaysian