Roti Canai Recipe?
- Lindsay B. Mar 14, 2004 10:56 PM
Can anyone recommend a good recipe for roti canai? I'm also curious about the literal meaning of the term. Strictly speaking, does "roti canai" refer to the style of pancakes, or to the pancakes plus their usual filling. When I've had this dish, it's always served with a thin yellow chicken curry with potatoes. Are there other traditional fillings for roti-type pancakes?
I'm afraid I don't have a recipe, but canai means "filled" or "stuffed", I think. So roti canai are filled roti.
When in Tortolla, British Virgin Islands, last fall, we went (by recomendation via chowhound international board * pay up your honor system dues now) to Roti Place in Roadtown, Tortolla. There, the roti is more of a wrap than a pancake. Choices of fillings included chicken, veggie, shrimp, conch, goat, lobster, curry or not, etc. We secured bottles of mom's hot sauce and as luck would have it, we also got grandma's "special hottie sauce" in a jar since she was there and we shamelessly begged. Hid it in luggage like contraband and refuse to share it with friends other than when they come for dinner. Oh, but I digress. And run out of space. Google, girl.
Roti is usually a dish that is "roasted" in French. There is another similar word "rsti" which German and Swiss countries refer to meaning crisp or golden brown and is usually associated with potato dishes. They have rsti potatoes which are crisp potato pancakes.
I have linked below what looks like a typical roti canai (chanai) recipe. The Singapore recipe for roti prata looks basically the same (for more detailed recipes than the one attached you can look in Carol Selva Raja's Makan-Lah!, the Periplus Foods of Malaysia or Chris Yeo's The Cooking of Singapore among other sources. - Yeo has a helpful diagram on how to form the dough. these rotis look to be challenging to make - they are formed in an interesting spiral/layered form - then rolled and stretched out very thin and folded to create multlayers, with a fair amount of ghee, which makes them flaky and buttery. You break of pieces and dip them in the accompanying curry .If you look on the Cyberkuali website, there is an alternate recipe for a beef accompaniment - calls for some packaged ingredients (MAGGI) which surprises me on that website. No reason this bread could not be served with other curries or kormas than the usual chicken.