Thin Crepe-Like Roti Served with 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 batter into a squeezable bottle or disposable bottle and poke 3 holes in the cap to make a triangle shape.
Heat up a non-stick pan and then turn the heat to low.
Squeeze batter in a few circles anti-clockwise and connect all together in the middle and side.
Let roti cook for 1-2 minutes until it can be lifted easily.
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 potatoes aside, add 1 teaspoon oil and sauté onion, garlic, and ginger mixture until aromatic.
Add the rest of the ingredients except coconut milk and let simmer until potatoes are fork-tender.
Season with salt to taste and stir in coconut milk before turning off the heat.