OH MY. This recipe is one step up on regular roti. They are so yummy on their own, let alone using as a spoon to scoop up delicious curry gravy! They freeze well, so make a lot and freeze for that last minute curry night you didn't see coming! Delicious!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 4 Shallot peeled and halved
- 12 curry leaves
- 2 Green Chilli(es)
- 50 Grams Shredded Coconut BUY
- 1 Teaspoon Dried Red Chilli Flakes
- 1 Limes juice
- 750 Grams Bakers or Strong Flour BUY
- 200 Grams water
- 50 Grams milk
- 2 Pinches Pink Salt Flakes BUY
- 2 Tablespoons Raw Caster Sugar BUY
- 1 egg
Place shallots, curry leaves and chilli into the Thermomix bowl and chop 3 sec/speed 6 Scrape bowl and repeat.
Add all remaining ingredients and combine 6 sec/speed 6. Knead for 3 min/Interval. Let dough rest in bowl for 20 minutes. Knead again 3 min/Interval.
Divide dough into 20 balls and let rest, covered for 20 minutes.
Preheat pan on medium heat.
Flatten each ball and roll out into a thin circle. Fry 1 at a time in a little EVOO until each side is puffy and golden.
This is just one of our Insider recipes. Join us today and start cooking!