Quite a tough call actually, rather unsure I am on how to explain roti jala. Perhaps easier said as flat roti/bread made from a batter consisting of egg, milk, flour and turmeric, and streamed down in circles from the cup with long gigi/teeth cup for the end result of a swirl roti with holes. Also, for a nice flat still intact roti, the batter should be of a right consistency - not too thick neither too thin and can be easily streamed out. Otherwise, you can still eat the roti, but the shape will be somewhat off track. I certainly struggled with the first few pieces and also made some as thin round pancakes.
Roti jala is generally is paired with any type spicy curry, I paired the roti with Chettinad mutton chukka.
For the roti
1 cup all purpose flour/tepung gandum/wheat flour (mine is all purpose)
1 1/2 cup milk (carton milk)
1/2 tsp turmeric/kunyit powder
Water as needed
A pinch of salt.
Add all the ingredients in a bowl except water.
Whisk together while pouring water bit by bit and continue to whisk for a smooth consistency to stream down the cup.
Heat a flat pan.
Rub a little butter.
Stream the batter from the cup while circling out.
Cook on both sides.
Careful when you lift the roti as not to break.
Then either fold or gently roll the roti.
Do the same to the balance of the batter.
For the mutton chukka
400g mutton - cut into bite sizes
1 tsp turmeric powder
1 tbsp plain chilli powder
** mix mutton with turmeric powder and chilli powder. Keep aside.
Note: you may consider pressure cooking to soften mutton.
1 large onion - sliced
Spices - 1 cinnamon, 3 clove, 1 star anize and 3 lightly crushed cardamom
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp crushed black pepper
2 or 3 dried chillies - snipped
3 potatoes - sliced
2 sprigs coriander leaves - sliced
Salt for taste
1/4 cup oil
Sauté onion, spices and dried chillies.
Add mutton and stir in.
Add coriander powder, and cumin powder.
Pour enough water for gravy.
Stir and simmer to 1/2 soften mutton.
Stir and simmer to soften potatoes.
Add black pepper and season with salt.
Stir, off the heat and combine in coriander leaves.
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