Malay Rotis – My go to recipe I have been using all my years! Delicious with a curry mince filling instead of rice (Makes 7 – 8)
Malay Rotis (Recipe 1 Makes 7 – 8 Rotis)
A roti is unleavened bread made from flour & is served instead of rice, with chutney. A roti rolled around a curry mince filling is known as a salomi which is a traditional Cape Malay fast food in South Africa. This recipe is from the book, “Cape Malay Cooking” by Faldela Williams. I have converted the original recipe (Recipe 1) to include the 50 g self-raising flour into the cake flour.
Rotis can be very tricky. There is a definite knack to making them. The more you make them the better you will become at it. Make sure you do not cook them too long that they dry out and crack as they must remain soft and pliable to roll around your curry mince filling like a pancake. There are many ways to fold a roti which will create the flaky air pockets – so feel free to experiment with various ways of folding.
Ingredients: (Recipe 1 – Instant Roti)
400 g (800 ml) cake flour
Pinch baking powder (Optional)
3 ml – 5 ml (1.5 g) salt
45 ml oil or softened butter
250 ml cold water
50 g (100 ml) cake flour
50 ml melted butter mixed with 50 ml oil
90 g butter
Ingredients: (Recipe 2 – Yeast Roti) – 65 % water is the perfect ratio to flour
270 g (135 ml) bread flour
4 g salt
10 ml butter
176 ml / g boiling hot water
6 g yeast (optional)
Method: (Recipe 2 – Yeast Roti)
Add unsifted flour together with salt to bowl. Boil water and butter. Pour on boiling water butter mixture and bring together with dough hooks into a smooth ball. Knead in yeast once dough reaches body temperature. Cover with damp cloth and allow to rest 30 minutes before unrolling and follow below method.
Method: (Recipe 1 – Instant Roti)
Combine flours & salt in a bowl. Add oil or butter, rubbing it into flour to form a crumbly mixture. Add water & mix to a soft dough. Knead, adding more flour if required to make an even textured pliable dough. Leave covered, to rest for 30 minutes. Divide dough into 7 – 8 pieces. Roll each out onto a very lightly floured surface, into a circle of 20 cm in diameter. Dot with 15 ml butter & sprinkle with flour. Roll & stretch into thick ropes of dough (See my original handwritten draft here). Roll up both ends of the ropes; one side clockwise & the other side anticlockwise, folding one half flat on top of the other. Rotis may be frozen at this stage, interleavened with plastic film. Allow to rest, covered for about 1 hour. Roll out on a lightly floured surface to circles of about 20 cm in diameter. Heat a heavy based frying pan or an electric frying pan & fry rotis one at a time, turning occasionally, brushing with melted butter & oil mixture using about 10 ml for each one. Fry until golden. Remove from pan & pat between palms of your hands to fluff up surface. Serve & enjoy!
Mild Curry Mince: Follows..
Vetkoek (Oliebollen) – goes very well with this curry mince filling – A South African street food which is very popular on snack platters as miniature vetkoekies (a fried bun or dinner size roll with a pocket cut into it, into which you spoon your lovely curry mince filling. Totally addictive !! 😉
Now for the Perfect Curry Mince to make the most delish Curry Bunnies!
Curry Mince filling:
An absolute winner among both kids and adults! Try it – I’m sure you will love it and it will become a firm favorite in your household! 😉
1 large onion or 2 small onions (chopped)
1 teaspoon minced garlic
350 to 400 gram lean mince
1 ½ teaspoon (7 ml) ginger
2 teaspoons (10 ml) brown sugar
1 teaspoon (5 ml) mild curry powder (If you don’t have & usually I don’t. I always replace it with mixture chili & turmeric powder together with a sprinkling jeera/cumin & some curry leaves)
1 ½ teaspoons (7 ml) turmeric
¾ teaspoon (4 ml) salt
dash of pepper
1 tablespoon butter (I usually use half butter to oil)
25 ml (2 tablespoons) chutney (Not to overpower I use a mild peach chutney)
2 teaspoons (10 ml) apricot jam
2 teaspoons (10 ml) vinegar
2 teaspoons (10 ml) Worcester sauce
2 teaspoons (10 ml) tomato paste (I prefer tomato puree or real freshly stewed tomatoes)
1 peeled potato (cubed) Also lovely replaced by presteamed sweet orange sweet potatoes
You may brown your meat first, remove and set aside and continue with recipe – adding it once your garlic, ginger and onions have softened.
Method 1: (Mine)
I stamp garlic & ginger to a paste together with salt in pan or roughly chop and place in given order in food processor, ginger, garlic and onions and puree with metal blade on. Saute onion garlic mixture in half oil to butter, simmering until translucent. Then mash in the mince breaking it up with potato masher, followed by adding balance of ingredients together with a little water – just enough to prevent drying out. Add pre-cooked cubed steamed potatoes toward the end.
Heat spices gently in a heavy saucepan.
Add the butter oil and onion garlic and ginger – Saute until softened.
Lastly add your cubed potato. Simmer covered at least ½ hour or until done. – Enjoy! 😉
RECIPE FOR VETKOEK~ LOVELY!! Makes 8 bun sized Vetkoek or Donuts
Remember your 1st rise is always your best rise! So knead dough very well before hand. I always give 1 rise but remember, knead VERY well.
25 ml instant yeast (20 g)
2 sachet (20 g)
20 ml castor sugar
300 ml lukewarm body temperature water (no hotter or you will kill your yeast!)
800 ml cake flour (measured as unsifted)
15 ml sunflower oil
7.5 ml salt
Preheat oven to 250 C (500 F) if you are weight watching & choose to bake them rather than deep-fry them. In this case they will become a pita bread instead.
Mix the yeast, sugar and water.
Add 250 ml of the flour sifted in.
Leave in a warm place until doubled in size. (I usually put in oven on berg or warm wind condition, no more than 27 C, covered with a damp cloth)· Temperature must not get any hotter or you risk killing your yeast activation.
Sift in remaining flour
Add remaining ingredients and knead well.
Cover and leave until doubled in bulk.
Knock back lightly and cut into 8 equal pieces.
Shape each piece into a 150 mm diameter circle.
Place on a floured baking sheet and leave until doubled in bulk.
Recipe for Vetkoek (Deep Fried Bread)
To make Vetkoek:
Deep-fry at 160 C. Remove once golden brown and done. Do not add too many to the oil or your temperature will drop causing them to suck up oil. (Best is an oil temperature thermometer, unless you have a deep fat fryer r are good at frying).
Drain once done.
Cut a pocket in Vetkoek and fill with curry mince.
You now have what is known as a Curry Bunny in South Africa. 😉
If you are watching your weight: ·
Bake for 5-10 minutes, until a pale straw colour.·
Place on a wire rack, cover with a clean tea towel to cool.·
Cut off the top third of each pita bread and fill the hollow with your favourite filling and sauce.
Dough may also be used to make 1 large and 1 medium pizza although it is not the correct pizza dough (See in my notes for the real one)… or you may bake 1 large loaf of bread and 3 mini loaves.
Below – The 2nd method or technique for rolling out your rotis: This method does not seem to create as much flakiness in the layers as the 1st.
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