Recipe: Roti with Curry Dip

Anyone who has been to Spice Fusion Restaurant would know what Roti is. It's their best seller appetizer which is a flatbread with their equally aromatic curry dip. I wouldn't miss ordering this whenever I have a chance to drop by for a meal. Among their other dishes which is an all time favorite of mine is their Hainanese Chicken. It comes with a soup and a cup of Hainanese rice for 1/4 order or 2 cups of same rice for 1/2 order. Steamed to perfection with cilantro on top, I love to dip it in their ginger sauce and chilli sauce together.

I forgot to take photos before I ate the chicken. Looks like it's almost finished.

But today were recreating the Roti with Curry Dip.

 My version of Roti with Curry Dip.

Preparation Time: 30 minutes
Serves 4-5

Ingredients

• 1 pack of Springhome brand Roti (bought at SM Savemore, Parkmall Php 85.00/ pack)

Cook roti according to package. Make sure the pan is moderately hot so the roti won't stick. No need to oil it. You may use a non stick pan to be sure. Handle this roti with dry hands and preferably right out from the freezer because it gets sticky when it's at room temperature. Honestly, I find this brand to be very oily but nice in texture which is crunchy on the outside and chewy on the inside. But I like the ones in Spice Fusion better which I guess it's their own recipe. If you can buy chapati from your local Indian store, that would also do.

Individually wrapped Roti right out from its packaging. When cooking one at a time, keep the other ones queued up in the freezer.

No oil needed. Brown one side. At this point, the shortening dough gets oily and soggy but don't panic.

Just flip it and it will puff up and holds its shape.

See?

Curry Dip Recipe

• 1 tsp chopped onion
• 1 tsp chopped garlic
• 1/2 tsp Thai curry paste ( or 1 tsp Mcormick Curry powder)
• Oil
• 1 potato peeled and chopped or
• 1/2 cup garbanzos
• 1 cup unsweetened yoghurt or coconut cream
• Salt to taste

For the dip, I like mine to be thick like hummus but a bit chunky. Spice Fusion is a bit runny but has bits of potatoes in it that I love to scoop out. So I increased the potatoes in the recipe and mashed it a bit.

Sauté the curry paste, onions and garlic in a little oil until fragrant. I used only a small amount of Thai curry paste since it packs a lot of flavor and I find it really spicy if I put too much. The Mcormick curry powder is fine and much more yellow than the paste but doesn't have that much pungency compared to the paste.

Add the potatoes and stir a bit.

Add water and cook until the potatoes are done. Season with salt. You may use garbanzos if you like but you need to cook it a little longer and purée it in the blender to get a smoother texture.

Mash the potatoes using a masher or fork until desired consistency. Like I said earlier, I like mine a bit chunky.

Keep the heat low to prevent liquid from evaporating fast. Add water if it's too thick but remember that you still need to add the coco milk or yoghurt.

Add the coconut cream or yoghurt (unsweetened). Stir quickly and turn off the heat.

I'm using coconut cream.

Serve with the roti. There are roti recipes in the net if you like to make them on your own. Hopefully, I'll post it when I'm able to make one.
Enjoy!

That's me and my son. He says that the texture may be different from Spice Fusion but the taste is "the same". Whoa! that's a very flattering comment coming from my number one food fan, Lol!