If you could recall my post on roti jala or net crepe posted on March 4 2010, it was made using an improvised device, the cheese shaker. Recently, I used the same recipe to make the net crepe or roti jala but filled it with potato and sweet potato curry as a twist.
Since I made a pot full of filling I had to be generous with it and so the result was fat roti jalas bursting at the seams. Having just one roll was filling indeed!
The trick is to use two roti jalas to keep the filling in place. It means that when you eat it, it won’t give way and the filling will not fall out.
Here’s how to make the curry filling:
Curry filling
Ingredients
8 potatoes, skin peeled and cut into small pieces
4 sweet potatoes, skin peeled and cut into small pieces
1 big onion, chopped
3 carrots, skin peeled and cut into small pieces
1 cup of frozen green peas
Oil
3 tbsp Curry Powder
½ cup water
2 tsp soy sauce
Pepper
Method
1. Soften the cut potatoes, sweet potatoes and carrots in the microwave for 10 minutes.
2. Heat oil in a wok and fry onions till transparent.
3. Add in cooked potatoes, sweet potatoes, carrots and green peas and mix well.
4. Add curry powder and water and mix well.
5. Add soy sauce to dilute the curry and for flavour.
6. Add pepper to taste and mix the ingredients well.
7. Let the curry mixture cool before placing two tbsp. full of curry mixture onto roti jala or net crepe. Place the mixture on one side and then fold in the sides before rolling the roti jala.
8. Serve the roti jala with curry filling on a plate and garnish with chilli sauce on top if you so wish.
Ensure that the curry is slightly diluted in a paste while in the wok. The soy is added to enhance the flavour of the mixture.
The dish is suitable for lunch and dinner. Best served with raita or salad consisting of tomatoes, cucumbers and lettuce.
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