Posted by: Jonjon | June 13, 2009

Bread – Roti Jala With Chicken Curry 9.5/10

Bread – Roti Jala With Chicken Curry 9.5/10

June 13 2009

150% milk, 44% eggs, salt, 6% oil

12 fl oz milk 340g 170g
2 eggs 50g
pinch of salt
1 tbsp oil 1 and ½ teaspoon or 7.5ml

8 ozs plain flour 226g = 113g

1. Combine (A) in a bowl and beat until well blended.
2. Sift flour into a mixing bowl. Add egg mixture in centre of flour and stir till batter is smooth. Strain batter through a fine sieve to remove lumps. Set aside for 15 minutes.
3. Lightly heat a non-stick frying pan or skillet. Grease lightly with oil and run the batter in a lacy pattern into the pan from the lacy crepe maker. Cook till batter changes colour and fold crepe whilst still in pan.
4. Repeat until all the batter is used up. Place folded pancakes on top of one another and cover with a tea towel or cling wrap to prevent drying.
5. Serve hot or cold with Chicken Curry.

By itself, it tasted like a plain crepe with a nice soft texture and slightly non-intrusive egg taste. However, it worked its magic when used in combination with other ingredients. I used this to fold scrambled chickpea flour, and it tasted a bit like a mini meat bun, which was surprisingly nice.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: