Roti jala with vegetable curry

Name: Roti jala with vegetable curry
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 2
Cuisine: Malaysian
Ingredients: 180 g Plain wheat flour; 50 g Egg, without shell; 200 g Coconut milk, full-fat; 200 g Water; 3 g Ground turmeric; 90 g Onion; 10 g Garlic; 12 g Ginger; 180 g Aubergine; 200 g Potatoes, peeled; 150 g Tomato; 160 g Cooked chickpeas, drained; 8 g Curry powder (check mustard); 180 g Prepared vegetable stock; 24 g Rapeseed oil; 3 g Salt

Malay-style lacy turmeric pancakes with a quick coconut, chickpea and vegetable curry.

Estimated total time: 38 minutes2 portionsAbout 930 kcal per portion

Folded yellow lace roti jala pancakes stacked on a plate — Photo: D.W. Fisher-Freberg · CC BY-SA 3.0 · Photo source. The photograph was made in Indonesia and shows plain folded roti jala without the vegetable curry; its batter ingredients are unverified. Roti jala is also served in Malaysia.

Ingredients for 2 portions

180 g Plain wheat flour
50 g Egg, without shell
200 g Coconut milk, full-fat
200 g Water
3 g Ground turmeric
90 g Onion
10 g Garlic
12 g Ginger
180 g Aubergine
200 g Potatoes, peeled
150 g Tomato
160 g Cooked chickpeas, drained
8 g Curry powder (check mustard)
180 g Prepared vegetable stock
24 g Rapeseed oil
3 g Salt

Method

Cut 200 g peeled potato into 1 cm cubes, 180 g aubergine and 150 g tomato into small pieces. Dice 90 g onion, 10 g garlic and 12 g ginger. Drain 160 g ready-cooked chickpeas. Whisk 180 g wheat flour, 50 g beaten egg, 80 g coconut milk, 200 g water, 2 g turmeric and 1 g salt to a pourable batter; strain any lumps.
Heat 16 g rapeseed oil in a saucepan. Cook onion, garlic and ginger for 2 minutes; stir in 8 g curry powder and 1 g remaining turmeric for 30 seconds. Add potato, aubergine, tomato, chickpeas, 120 g remaining coconut milk, 180 g prepared vegetable stock and 2 g salt. Cover and simmer 15–18 minutes, until the potato is fully tender. Check stock and curry powder labels for animal ingredients and mustard.
While the curry simmers, heat a non-stick frying pan and use the remaining 8 g oil in small batches. Pour batter in thin intersecting lines with a roti-jala mould or a squeeze bottle with a small hole. Cook each lace pancake 1–2 minutes until set, without flipping, then fold. Divide the pancakes and curry between two people.

Based on Kelly Siew’s roti jala with vegetable curry. This smaller-batch version uses coconut milk instead of dairy milk and swaps pumpkin for ready-cooked chickpeas; it needs a squeeze bottle or roti-jala mould to form the lace. The source curry contains more vegetables and takes longer. The 38-minute window assumes the curry and pancakes cook in parallel; it is an untested estimate. Photo shows pancakes only, without curry.

Roti jala kari sayur

Allergens and ingredient checks

Listed allergens: celery, eggs, gluten, mustard. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Kelly Siew Cooks — Roti jala with vegetable curry

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