Golden pillow is a net-like crepe filled with potato curry. I’ve coined the term as it looks exactly like its name. The savoury curry potatoes, green peas, tomatoes and caramelized onion mixture are tucked neatly into soft, golden net-like pillows.
I advise preparing the net crepe or roti jala prior to cooking the potato curry. This is because it takes time to get the net crepe ready, so it’s best to get it out of the way. Leave the potato curry aside and let it cool before filling the pillow with the mixture. You can also add sweet potato for a sweeter curry taste.
Make sure the curry is dry to avoid the net crepe from getting soggy. Adding the soy sauce will enhance the flavour of the curry without using additional salt.
An important is to put two net crepes on top of the other to avoid the pillow from breaking. Place the mixture in the middle of the crepe and the tuck in the sides of the crepe. Fold the crepe length wise tightly till a bolster is formed.
Serve golden pillows with vegetables and edamame beans for a balanced meal. I reckon two pillows will be filling enough. They are best served at room temperature. I find that if they’re too hot, the temperature will numb the taste buds. To take the dish to another level, serve with chutney.
This dish can be served as an entree or as a main meal. Try substituting potato curry with mashed potatoes or peas or chicken salsa as the filling. Be creative and enjoy!