Roti Jala / Lacy Crepes With Chicken Curry

Roti jala, or lacy crepes as they are called, have Malaysian origins. Normally served with a curry, these crepes are relished at weddings, gatherings, and are even sold as street food. These pretty-looking crepes are usually made from a batter of flour, eggs, and coconut milk. The batter is drizzled over a hot pan in a pretty lace-like pattern. The crepes cook very fast, in under a minute.

Having lived in Southeast Asia for the last 34 years, my cooking has definitely imbibed ASEAN flavours. I love to mix and match flavours, often resulting in fusion cuisine. Take, for instance, curry powder. It is available all over the world, but my favourite one comes from Malaysia. Well, all said and done, my family relishes my food and does not complain, so it encourages me to experiment more.

Today, the recipe I will share with you is an eggless version of roti jala with the addition of rice flour. I found this gives a better texture to the crepe as well as making it crispier.

I will also share a recipe for chicken curry, which is a fusion curry using Indian spices as well as Malaysian curry powder. This type of cooking gives the curry a familiar taste for the Indian palate. The use of coconut milk and whole spices like coriander seeds, cumin seeds, and cinnamon is common to South Indian and Southeast Asian cooking, especially Malaysia, Singapore, and Indonesia.

Do try this meal at home. Easy to make and even prettier to look at.

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Roti Jala / Lacy Crepes

Ingredients

• 75 gms flour
• 25 gms rice flour
• 1/2 tsp turmeric powder
• 1 tsp salt
• 100 ml coconut milk (I used the ready-to-use tetra pack)
• 150 ml water
• Coconut oil, to brush the pan

Method

1. Mix all the dry ingredients together, and slowly add water and coconut milk to make a smooth batter.
2. Let the batter rest for 15 minutes.
3. Strain the batter into the jala mould.
4. Heat a non-stick pan with a little oil and slowly drizzle some batter onto it, forming a pretty lacy pattern.
5. Let it cook for a minute. Do not flip it over. Fold it inwards from two sides.
6. Roll it neatly and remove onto a serving platter.
7. Proceed to make the remaining crepes. You do not need to keep brushing the pan.

Yield:

This recipe should give 10 to 12 roti jala.

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Chicken Curry / Vegetable / Paneer / Tofu Curry

Ingredients

• 400 gms boneless chicken thigh, cubed (or boiled mixed vegetables / tofu / paneer)
• 1 big onion, finely chopped
• 1 big tomato, thinly sliced
• 1 tbsp garlic, finely chopped
• 1 tbsp grated ginger
• 2 tbsps curry powder (I use Malaysian Baba brand)
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 6 cloves, pierced into a shallot (for easy removal)
• 1 stick cinnamon
• 1 tbsp red chilli powder
• Salt to taste
• 100 ml coconut milk
• 2 tbsps coconut oil

Method

1. Heat oil in a pan and add fennel seeds, cumin seeds, cinnamon, and cloves. Sauté till fragrant.
2. Add ginger, garlic, and chopped onions.
3. When the onions become limp and light golden, add tomatoes, curry powder, red chilli powder, and salt. Mix well.
4. Add chicken, cover, and cook till tender.
   • Vegetarians can add boiled vegetables, tofu, or paneer at this stage.
5. Add half a cup of water and the coconut milk. Simmer for up to 10 minutes.
6. Garnish with fried onions and coriander leaves.

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To Serve

Take a roti jala and pour some curry on top.

Enjoy.

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Note:

Roti jala moulds are available online in most countries.