The Best Roti Canai Kuala Lumpur

Roti Canai is a Malaysian flatbread that’s enjoyed all over the world. It’s also known as roti parotta or roti prata because of its Indian influence. This flatbread is popular as a breakfast food and is typically served with a side of curry or a spicy dip. If you’ve never tried Roti Canai before, then you’re missing out on one of the most delicious and unique foods that Malaysia has to offer. In Kuala Lumpur, there are many places that serve Roti Canai, but few can rival the flavors of the best.

Ingredients

For the dough:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1/2 cup warm water
• 1 teaspoon active dry yeast

For the curry:
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup diced potatoes
• 1 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup peas
• 1/2 cup coconut milk
• 1/2 teaspoon garam masala

Instructions

Making the Dough

In a large bowl, mix together the flour, salt, sugar, and vegetable oil until combined. In a separate bowl, mix together the warm water and yeast. Let the mixture rest for 10 minutes until it becomes frothy.

Once the yeast mixture is ready, pour it into the flour mixture and mix until the dough comes together. Knead the dough on a lightly floured surface for 10 minutes. Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place for 1 hour.

Once the dough has doubled in size, punch it down and knead it for a few minutes. Cut the dough into 8 equal pieces and roll each piece into a ball. Cover the dough balls with a damp cloth and let them rest for 15 minutes.

Making the Curry

In a large saucepan, heat the oil over medium-high heat. Add the garlic and sauté for 1 minute. Add the curry powder, turmeric powder, cumin, coriander, chili powder, and ground ginger. Sauté for 30 seconds, stirring constantly.

Add the tomatoes, onions, and potatoes. Sauté for 5 minutes. Add the water, salt, sugar, and peas. Simmer for 10 minutes. Add the coconut milk and garam masala, and simmer for an additional 5 minutes. Remove from heat and set aside.

Making the Roti Canai

Heat a skillet over medium-high heat. Take one of the dough balls and roll it out into a thin circle. Place the dough onto the skillet and cook for 1-2 minutes. Flip the dough over and cook the other side for 1-2 minutes.

Remove the cooked dough from the skillet and place it onto a plate. Brush the top of the dough with vegetable oil. Fold the dough in half, then in half again to form a triangle. Serve the Roti Canai with the curry.

Nutrition

One serving of Roti Canai (1 piece) contains approximately 200 calories and 10 grams of fat. It also contains 16 grams of carbohydrates, 5 grams of protein, and 2 grams of fiber.

Roti Canai is a great option for a light meal or snack. It’s high in carbohydrates and provides a good source of protein and fiber. It also contains a good amount of vitamins and minerals, including iron, calcium, and vitamin B6.

In conclusion, Roti Canai is a delicious and nutritious flatbread that’s enjoyed all over the world. If you’re ever in Kuala Lumpur, make sure to try the best Roti Canai that the city has to offer. You won’t be disappointed!