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Buffet on Table: Week 1 — Combos from Countries
Day 2: Malaysia — Roti Telur with Curry Sauce

Next we stop in Malaysia for an addictive combo of Roti Canai with Curry sauce. Some influence of Indian cuisine can be seen in Malaysian cuisine and this combo of roti with curry reflects a lot of it.
Vegetarian Roti Canai

We have a really good Penang restaurant near us and they serve delicious roti canai. Unfortunately the curry sauce has chicken in it, so we end up eating just the bread. Penang is a state in Malaysia and is touted as the food capital of Malaysia.

Vegetarian Roti Canai

Roti canai is like Kerala parotta but it’s much richer and flakier. It’s made with all purpose flour and copious amounts of ghee (clarified butter). I couldn’t add the recommended amount of ghee as it was waaaaaay too much, so almost halved the quantity and used some vegan butter instead.

Also I used half wholewheat pastry flour for all purpose flour. I really couldn’t tell the difference between my roti canai and the one served at the restaurant, except maybe mine were not as greasy 🙂 Serve the roti with potato curry sauce for a delicious meal.

Recipe from here:

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Roti Canai with Curry Sauce Yum
Roti Canai is a rich and flaky flatbread from Malaysia. It's made with all purpose flour and copious amounts of ghee (clarified butter). This recipe is a little healthier with the use of wholewheat pastry flour and far less butter than the traditional recipe.
Roti Canai with Curry Sauce
Course breads
Cuisine malaysian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 180 minutes
Servings
roti
Ingredients
  • 1 cup All purpose flour
  • 1 cup Whole wheat Pastry flour - (or use 2cups of all purpose flour)
  • ¼ cup Ghee butter or softened - +more for rolling (I used Earth Balance vegan )
  • to taste Salt
Course breads
Cuisine malaysian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 180 minutes
Servings
roti
Ingredients
  • 1 cup All purpose flour
  • 1 cup Whole wheat Pastry flour - (or use 2cups of all purpose flour)
  • ¼ cup Ghee butter or softened - +more for rolling (I used Earth Balance vegan )
  • to taste Salt
Roti Canai with Curry Sauce
Instructions
  1. Combine flour(s), ghee and salt in a mixing bowl. Add enough water and knead the dough into a soft, pliable dough. Cover and let the dough rest for 2~3 hours.
  2. Divide the dough into 8~10 equal size balls. Roll each one out into a very very thin sheet, as thin as you can by pulling on the edges.
  3. Spread dough with ghee and sprinkle some flour on top. Fold the edges over like an envelope and roll it out again into a thin rectangular sheet. Repeat this process 2~3 times. Finally roll it out, fold into an envelope.
  4. Place it on a nonstick skillet and cook till golden on both sides. Serve hot with curry sauce.
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20 thoughts on “Roti Canai with Curry Sauce (Vegetarian Recipe)”

  1. We too love Penang, specially the one in Philadelphia. The one in NY is not as good as the one in Philadelphia though, at least the one we go to in upper west side. I always thought roti canai is complicated to prepare. Your version seems so easy.. 🙂 I considered this combo for this BM and just the preparation of canai daunted me. I will give it a try sometime.

  2. smart choice…i agree the roti canai looks a lot like the kerala or malabari parotta….and the curry looks beautiful

  3. Even i was planning for roti canai but i went for roti prata from Singapore, that curry sauce sounds prefect pair to relish this delicious roti.

  4. roti canai is my fave and a must whenever I eat out Malaysian – yes I once saw it being made at a festival and there is a lot of grease used for the flaky layers – your healthier version looks just as good

  5. roti canai is my fave and a must whenever I eat out Malaysian – yes I once saw it being made at a festival and there is a lot of grease used for the flaky layers – your healthier version looks just as good

  6. Pavani I had my eye on roti canai but with my famous rolling skills I did not dare to try it. Your roti seems doable. Fingers n toes crossed

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