Posted by: Jonjon | May 27, 2009

Bread – Roti Canai with Dhall Char 8/10

Bread – Roti Canai with Dhall Char 8/10

May 27 2009

400g plain flour, sifted 133g
1/2 tsp salt 1/6tsp
20g sugar 7g
40g margarine 14g
1 egg, lightly beaten 17g
1/2 cup milk 40g 1/6 cup
1/2 cup water 40g 1/6 cup
Oil or ghee for greasing and cooking

Put flour, salt and sugar in a mixing bowl. Rub in margarine and mix egg and the rest of the ingredients well to form a soft dough. Leave to rest for 20-30 minutes.

Divide dough into 10 pieces. Roll into balls and rub oil or margarine lightly over each ball. Keep the balls in a container and leave aside.

Grease a marble slab. Press and flatten the balls of dough with your palm on the slab. Use your fingers to make each ball very thin. Twirl the flattened dough until it becomes thin. Fold the sides to the centre.

Flatten the dough again.Place on a hot griddle and cook slowly over a low heat. Turn over dough and spread more oil when needed to brown both sides of the roti.

300 g Chicken cut into small pieces
175g dhall, washed and soaked

3 green chillies
6 cloves of garlic, chopped
1 tsp turmeric powder
1 tbsp curry powder
1 tsp salt
4 cups water

2 dried chillies, pounded 1
1.5cm piece ginger, finely diced 7.5c
1 big onion, finely diced ½ onion
2 sprigs curry leaves 1 sprigs
1/2 tsp mustard seeds ¼ tsp
3 tomatoes, quartered 1.5
2 potatoes, quartered 1 potato
1 1/2 cups general santan 3/4 cup
1 cup assam jawa juice ½ cup
Start out with 1 Tbs. to 1/4 cup water
1/2 cup pati santan ¼ cup
(pati santan is coconut milk extracted without adding water)
salt to taste
a pinch of Asafoetida powder(optional)

Boil dhall with (A) till soft and cooked.
Heat a deep saucepan with oil. Saute chicken pieces until they are brown. Remove from saucepan.
Saute (B). add more if necessary, until fragrant.
Add in potatoes and the sauted chicken, mix in one cup santan and bring to a boil.
Add in the cooked dhall and the rest of the santan and assam jawa juice.
Simmer till potatoes and chicken are soft.
Add the tomatoes and the pati santan. Bring to a boil and cook till gravy is thick.
Add salt and a pinch of Asafoetida powder(if using) for better fragrance and taste.

I’ve always wondered what to do with wet tamarind, and this recipe asked for it so I was a bit intrigued. It added sourness to the curry. Overall it was good, but there were too many steps involved. An easier way to achieve a similar flavor is to use green curry paste and coconut milk, some soy sauce and palm sugar if want sweetened. Nothing particularly special. The roti didn’t turn out as well as I wanted to. This time, I added a bit more oil, and achieved a naan dryness. If I was ignorant about my health, I probably could have achieved the desired texture by immersing the whole dough in oil before frying.

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