Roti Canai

If youre craving street food, your meal wont be complete without this high fibre roti canai recipe. Serve it up with any of your Asian favourites and youll be winning at dinner.

The ingredient of Roti Canai

• 3 4 cup dried yellow split peas
• 3 cups plain flour plus extra for dusting
• 1 tsp caster sugar
• 1 tsp salt
• 1 egg lightly beaten
• 1 cup milk warmed
• 1 tbsp vegetable oil
• 1 small brown onion finely chopped
• 2 garlic cloves crushed
• 2cm piece fresh ginger finely grated
• 1 long green chilli finely chopped
• 2 tsp curry powder
• 1 2 tsp ground cumin
• 1 tsp ground coriander
• 6 fresh curry leaves
• 270ml can coconut milk
• 60g ghee melted

The Instruction of roti canai

• place split peas in a glass or ceramic bowl cover with cold water set aside in a cool dark place for 3 hours or overnight if time permits drain rinse under cold water
• sift flour into a large bowl stir in sugar and salt make a well add egg and milk stir until a soft sticky dough forms adding a little more milk if necessary turn out onto a lightly floured surface knead for 5 minutes or until smooth place dough in a lightly greased bowl cover with greased plastic wrap stand for 1 hour to rest
• meanwhile heat oil in a medium heavy based saucepan over medium heat add onion cook stirring for 10 minutes or until softened add garlic ginger chilli curry powder cumin coriander and curry leaves cook stirring for 2 minutes or until fragrant add split peas coconut milk and 3 4 cup water bring to the boil reduce heat to low simmer stirring occasionally for 45 to 50 minutes or until peas are tender and mixture is thick
• divide dough into 12 portions and roll each into a ball using a lightly floured rolling pin roll out 1 ball to form a 20cm round brush top with ghee fold in opposite edges to meet in the centre repeat process with remaining dough balls
• heat a large heavy based frying pan over medium high heat brush 1 piece of dough with ghee cook ghee side down for 1 minute or until golden and puffed brush top with ghee turn cook for 1 minute or until golden and puffed transfer to a plate cover to keep warm repeat with remaining dough and ghee serve with dhal

Nutritions of Roti Canai

fatContent: 570 254 calories
saturatedFatContent: 24 1 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 68 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 17 3 grams protein
sodiumContent: 64 milligrams cholesterol

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