How to Make Roti Canai Recipe

Roti Canai is a popular and delicious street food in Malaysia. Known for its thin crust and delicious taste, this flatbread is a staple of Malaysian cuisine and is popular around the world. Served with a cup of hot tariq (boiled tea) or a variety of savory or sweet spices, roti canai is a versatile and beloved dish that reflects Malaysia’s rich cultural fabric.

Appearance of Roti Kanai:

Indian cuisine has its roots in roti canai, which was brought to Malaysia by Indian immigrants. Over time, the food evolved according to local tastes and ingredients. The name “Roti Khannai” is believed to be derived from the South Indian flat “parotta” and “channa” which refers to chickpea curry usually served with roti.

For the dough:

4 cups of flour
Salt 1 tsp
Condensed milk 1 tsp
1 egg
1 cup water, approx
Ghee or clarified butter for cooking
For services:

Lentil curry
Chicken or beef curry
Sambal (chili paste)
Condensed milk or sugar for desserts
Instructions:

To make the dough:

In a large mixing bowl, combine the flour and salt.
Make a well in the center and add condensed milk and eggs.
Gradually add water and mix the ingredients until a smooth, light dough is formed. Knead the dough for about 10 minutes.
Shape the dough into small balls and apply ghee to each ball. Let the balls rest for at least 4 hours or overnight for best results.

Preparation of roti can:

Take a ball of dough and press it with your hands on a smooth surface. Roll out the dough as thinly as possible without breaking it.
Fold the rolled dough into a rectangle and place it in a warm, greased pan or flat pan.
Cook until golden and crisp on all sides, greasing the surface while cooking.
Repeat the same process for the rest of the dough balls.
Prayer:

Serve roti canai with lentil curry, chicken or beef curry and masala ash.
For a sweet variation, sprinkle condensed milk or sugar over the rotli canai.
Tips for success:

The key to achieving thin layers of roti canai is stretching and kneading the dough. Be patient while kneading the dough.
For the authentic taste and texture of Rodli Canai, ghee or ghee should be used.
Experiment with different curry blends and spices to find your favorite way to enjoy this versatile dish.
Results:
Roti Kanai is more than flat bread. It is a cultural experience that unites people through delicious flavors and rich history. Whether enjoyed on the bustling streets of Malaysia or prepared in your own kitchen, Roti Kenna is a dish that transcends borders and captures the tastes and preferences of foodies around the world.

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