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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a great roti recipe. If you want to switch this recipe from fish it's easy as can be by adding cooked rotisserie chicken instead of canned mackerel. Ingredients:
roti ingredients |
2-3 cups all-purpose flour |
a pinch of salt |
a pinch of cumin |
hot water, to make a consistency of dough |
2 teaspoons butter |
fish sauce ingredients |
2 medium onions, finely diced |
1 garlic clove, minced |
1 celery rib, sliced |
1/2 green bell pepper, finely diced |
2 tomatoes, seeded and diced or canned diced tomatoes that would equal 2 tomatoes |
a couple of dashes of tobasco sauce - it depends on how hot you like it ;) |
1 can of mackerel in tomato sauce (usually purchased in asian grocery stores but is also found in most grocery chains now.) |
if you don't want to use mackerel, i have often substituted rotisserie chicken. when i use chicken i make my own curry sauce and always add a good amount of cooked, cubed potatoes. mmmmmm, so good |
Directions:
1. Mix the flour, salt, butter / margarine and add the hot water until the dough pulls away from the spoon.
2. Don't make the dough too dry or too wet.
3. The key to good roti is to make the dough just right.
4. Roll the dough into crepe sized pieces and brush with olive oil.
5. Fold the roti into little square parcels.
6. Brush the parcels with oil again.
7. Roll the roti out again into crepe size pieces.
8. Oil both sides of the roti and fry in a frying pan until lightly browned.
9. Place on a plate and repeat the above process with the other parcels and set aside.
10. Fish sauce:
11. Saute onions, garlic, celery and green pepper but DO NOT brown.
12. Add the tomatoes and their juice, Tobasco sauce and the can of mackeral and it's juice.
13. Simmer until heated through.
14. Serve roti flat on a plate and spread the fish sauce in the middle of the roti.
15. Roll like a cigar once then folding the sides in and completing the roll of the the roti.
16. Note: I also like to add cooked, cubed potatoes to this recipe but it's up to you.
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