Roti Jala
Ingredients
- 1 cup all-purpose flour
- 1/3 teaspoon turmeric powder
- 1/4 teaspoons salt
- 6 tablespoons aquafaba (chickpea liquid)
- 1/2 cup coconut milk
- 1/2 cup +2 tablespoons water
- 1 small potatoes - cubed
- 1 can chickpeas - drained & rinsed
- 2 Roma tomatoes - blended
- 1 medium onion, 3 cloves garlic, 2 slices ginger - all blended
- 1 tablespoon sambal/red curry paste, 3 teaspoons coriander powder
- 1 cup water/veggie stock
- 1/3 cup coconut milk
- oil for cooking, salt to taste
Preparation
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 & connect all together in the middle & side. Let roti cook for 1-2 mins & it is ready when you can lift it up easily. Then, place the roti on a flat surface & wrap it into a roll
Pan fry potatoes with 1 teaspoon oil until they turn translucent
Push aside, add 1 teaspoon oil & sauté onion, garlic & ginger mixture until aromatic
Then, add in the rest of the ingredients except coconut milk & let simmer until potatoes are fork-tender
Season accordingly & stir in coconut milk before turning off the heat