Malaysian Roti Jala with Chickpea Curry
Ingredients
- 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
Mix all roti ingredients in a bowl until well combined to form a slightly thick batter. Pour the batter into a squeezable bottle or disposable bottle, and poke three holes in the cap to make a triangle shape.
Heat a non-stick pan and turn the heat to low. Squeeze the batter in a few circles anti-clockwise, connecting them in the middle and sides. Cook for 1-2 minutes until it can be lifted easily, then place on a flat surface and roll it up.
Curry method
Pan fry the potato with 1 teaspoon oil until translucent. Push it aside, add another teaspoon of oil, and sauté the blended onion, garlic, and ginger mixture until aromatic.
Add the remaining ingredients except coconut milk and simmer until potatoes are fork-tender. Season with salt, stir in coconut milk, and turn off the heat.
