Vegan Roti Jala with Curry Dish
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
- 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 with three holes poked in the cap to make a triangle shape. Heat up a non-stick pan and turn 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, then place on a flat surface and wrap into a roll.
Pan fry potato with 1 teaspoon oil until translucent. Push aside, add 1 teaspoon oil and sauté onion, garlic, and ginger mixture until aromatic. Add remaining ingredients except coconut milk and simmer until potatoes are fork-tender. Season to taste and stir in coconut milk before turning off heat.