MALAYSIAN AUTHENTIC ROTI CHANAI

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

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A very good morning to all readers out there..

 May we start this Monday with a good spirit through out d week..

Have u guys had your breakfast?

This morning, ogyep would like to introduce a very special Malaysian dish.

..ROTI CHANAI...

Some call it Roti Paratha also..

Roti Chanai is a 24 hours Malaysian favourite dish. 

It is served for breakfast, lunch, dinner and even as a midnight snack.

Roti (bun) Chanai is said originated from Chennai. That's how it got its name..

Roti Chanai is nothing new in Malaysia. 

Let us view d recipe..

(found it very difficult to put in words on d HOW TO process of d Roti Chanai,  as  d process is a bit complicated to explain, especially at the part of flip & ply d dough.. hehehe)

** you got to prepare the dough earlier, as you got to leave them overnight before you could knead and plied them into a roti chanai.

ROTI CHANAI

Ingredients :

3 cups all purpose flour

1tsp salt

1 cup water

1 tbs  sweetened creamer

2 tbs butter / ghee

1 cup or more cooking oil

Method:

1. Mix salt in d water.

2. Put flour in a mixing bowl. Add s salted water gradually.

3. Add in d sweetened creamer

4. Combined them to a dough. Knead  until smooth until you  got a non-sticky dough.

5. Oiled your hands with butter/ghee. Balled out d dough.

6. In another clean bowl, pour some oil so that the d ball size dough do not stick  to the bowl. Arrange d dough in the bowl. Make sure you that u have coated all the dough with the butter/ghee, so that they wouldn't stick to each other.

7. Totally immerse the dough with the cooking oil.

8. Cover the bowl. Leave overnight.

9. Next morning, the dough is ready for further kneading & pliable.

10.  Oil your kneading place. Take out 1 ball dough, flatten it with your palm into a size of a big plate. 

11. Flip and ply the dough like a pizza. Flip it few time and spread it until you got a paper thin thickness.

12. Bring each edge of d spread dough to d middle to a square shape.

13. Grease a pan with cooking oil, cook until golden brown.

14. Best serves with chicken/beef curry or dhal broth. 

 DHAL BROTH

Ingredients:

1 onion - diced

1 tsp garam masala

1/2 cup dhal

2 medium size potato
1 medium size carrot

Salt to taste

a pinch of turmeric powder

3 tsp cooking oil

1 tsp cumin seeds

Curry Leaves

Method:

1.Peel d potatoes & carrot. Diced them.

2. Cook the dhal and blend it. Set aside.

3. Heat oil in a small pot. Add cumin seeds & curry leaves.

4. Add onion and cook till onions are golden.

5. Add boiled dhal, carrot & potatoes followed by salt, turmeric powder and garam masala.
6.Fry for a minute.

7. Add some water and keep boiling for 3 minutes.

BON APPETITE

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ENJOY