Thursday, September 24, 2009

Roti Mariam


450g plain flour, sieve
2 eggs
½ cup warm water mixed with 1 tsp salt
2 tbsp ghee
3 tbsp cooking oil
oil for deep frying

  • Put the flour, eggs, ghee and oil into a large bowl. Mix with the hand, then add water, a little at a time, to form a soft dough. Knead dough for about 10 minutes. Shape into lumps the size of a small potato.
  • On a lightly floured board, roll each lump into a round pancake, about 0.5cm thick.
  • Deep fry the pancakes.
  • Serve with chicken or mutton curry.

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