Vegan Roti Jala with Chickpea Curry
Ingredients
Roti
- 1 cup all-purpose flour
- 1/3 teaspoon turmeric powder
- 1/4 teaspoon salt
- 6 tablespoons aquafaba
- 1/2 cup coconut milk
- 1/2 cup + 2 tablespoons water
Curry components
- 1 small potato
- 1 can chickpeas
- 2 Roma tomatoes
- 1 medium onion
- 3 cloves garlic
- 2 slices ginger
- 1 tablespoon sambal or red curry paste
- 3 teaspoons coriander powder
- 1 cup water or veggie stock
- 1/3 cup coconut milk
- oil for cooking
- salt to taste
Preparation
Roti
Mix all roti ingredients in a bowl until well combined, it should be a slightly thick batter. Pour batter into a squeezable bottle or disposable bottle (be sure to poke 3 holes to make a triangle shape on the cap). Heat up a non-stick pan, then turn heat to low.
Squeeze batter in few circles anti-clockwise and connect all together in the middle and side. Let roti cook for 1-2 mins and it is ready when you can lift it up easily. Then, place the roti on a flat surface and wrap it into a roll.
Curry method
Pan fry potatoes with 1 teaspoon oil until they turn translucent. Push aside, add 1 teaspoon oil and sauté onion, garlic and ginger mixture until aromatic. Then, add in the rest of the ingredients except coconut milk and let simmer until potatoes are fork-tender. Season accordingly and stir in coconut milk before turning off the heat.