Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 can coconut milk
- 1 cup chicken or vegetable broth
- 1 tbsp sugar
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Griddle or non-stick pan
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Slowly add warm water and knead until the dough is smooth and elastic. Cover and let rest for 30 minutes.
2. In a pan, heat vegetable oil and butter over medium heat. Add chopped onion and minced garlic and sauté until fragrant.
3. Add curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir until the spices are fragrant.
4. Add coconut milk, chicken or vegetable broth, and sugar. Season with salt and pepper to taste. Simmer for 10 minutes.
5. Divide the dough into 8 equal portions. Roll each portion into a thin circle.
6. Heat a griddle or non-stick pan over medium-high heat. Cook each roti canai for 1-2 minutes on each side until lightly browned.
7. Serve the roti canai with the curry sauce.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Griddle or non-stick pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 40g
Protein: 8g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Vegetable oil can be substituted with canola oil or sunflower oil.
- Butter can be substituted with ghee or margarine.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add diced potatoes and carrots to the curry sauce for a heartier meal.
- Use different spices to create a different flavor profile.
- Add chopped cilantro or parsley to the curry sauce for a fresh flavor.
Tips and tricks:
- Knead the dough well to ensure a smooth and elastic texture.
- Use a non-stick pan or griddle to prevent the roti canai from sticking.
- Serve the roti canai hot for the best flavor.
Storage instructions:
- Store leftover roti canai and curry sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the roti canai in a toaster or oven until warm.
- Reheat the curry sauce in a saucepan over low heat until hot.
Presentation ideas:
- Serve the roti canai and curry sauce on separate plates for a more elegant presentation.
- Garnish with chopped cilantro or parsley for a pop of color.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve with a side of steamed rice for a complete meal.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Naan bread
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the roti canai is sticking to the pan, add a little more oil to the pan.
Food safety advice:
- Make sure the chicken or vegetable broth is fully cooked before adding it to the curry sauce.
Food history:
- Roti canai is a popular Malaysian and Indian flatbread that is usually served with curry sauce.
Flavor profiles:
- The roti canai is soft and slightly chewy, while the curry sauce is savory and slightly spicy.
Serving suggestions:
- Serve the roti canai and curry sauce as a main dish for lunch or dinner.
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Region: Malaysian