Masala Potatoes in Roti Jala

Masala Potatoes in Royi Jala Crop

A friend told me that it had been a long time since she last ate Roti Jala. I told her that it is easy to make and she said she did not have a recipe for it. I then realized that it had been a long time since I made Roti Jala too. And so few days ago, I made some and ate it. Here is my recipe for Roti Jala. Instead of serving it with chicken curry or a vegetarian korma, I decided to serve them stuffed. When preparing the batter, do remember to dilute with water if the batter is too thick. It should be runny and smooth in texture. I made a pandan brush to brush the Q.B.B. ghee on the pan and on the Roti Jala. When the pandan leaves come in contact with heat, their aroma becomes more intense. To make a pandan brush, take 6 x 10 cm pandan leaves and tie with a string. Using a fork shred the leaves lengthwise to make into a brush.

TO MAKE THE MASALA POTATOES

50 g Q.B.B. ghee

5 g fennel, lightly crushed

5 g mustard seeds

100 g finely chopped onions

20 g finely chopped garlic

20 g finely chopped ginger

40 g finely chopped green chillies

2 sprigs curry leaves, finely chopped

20 g finely chopped coriander leaves

750 g- 800 g potatoes, boiled and cubed 5 g chilli powder

3 g turmeric powder

100 ml water

5 g salt

METHOD

  1. Heat the Q.B.B ghee and fry the fennel and mustard seeds till aromatic.
  2. Add in the chopped onions, garlic, ginger, green chillies and curry leaves. Sauté till aromatic.
  3. Add in the rest of the ingredients and combine. Mix well and cook till the liquid is absorbed.
  4. Dish out and let it cool down.Note: You can also add 150 g peeled prawns at Step 2 and sauté till prawns are cooked before adding the rest of the ingredients.

TO MAKE THE ROTI JALA

300 g plain flour

650 ml (+ /-) thick coconut milk

½ teaspoon salt

1 egg

1 drop of yellow colouring

Pandan brush

Q.B.B. ghee for greasing

Roti Jala cup

METHOD

  1. Put the flour, coconut milk, salt, egg and colouring into a blender and blend till lump free.
  2. Heat a frying pan or hot plate. When the pan is hot, brush some QBB ghee using the pandan brush. Put a ladleful of the batter into a Jala cup and pour the mixture into the pan in circles till a lacy pancake (the size of the pan) is formed.
  3. While the pancake is cooking, you can dab Q.B.B. ghee over it with the pandan brush.
  4. Transfer the Roti Jala onto a serving plate. Place a portion of the masala potatoes onto one end of the Roti Jala.
  5. Fold or roll it into a neat parcel. Do the same for the rest of the Roti Jala.

 

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