Egg roti

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These moreish egg roti from Sugen Gopal are absolutely delicious with a rich, spiced dhal. This recipe makes 8–10 roti, so there should be plenty to go around. Otherwise, freeze the raw balls of dough before rolling them out, to save some for later.

First published in 2024
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Ingredients

Metric

Imperial

Roti canai

  • 1 1/2 tsp salt
  • 15g of cane sugar
  • 75g of condensed milk
  • 250g of warm water, at 32°C
  • 500g of plain flour, half plain flour and half Green Dragon flour
  • 25g of butter, softened, plus plenty more for greasing

Egg filling

  • 10 medium eggs
  • 300g of red onion, finely chopped
  • oil, for cooking

Dhal

Tempering

Method

1

For the roti, first add the salt, sugar, condensed milk and warm water to a stand mixer and mix for 1 minute, or everything is mixed together smoothly

  • 1 1/2 tsp salt
  • 15g of cane sugar
  • 75g of condensed milk
  • 250g of warm water, at 32°C
2

Add half the plain white flour and mix with the dough hook attachment for 1 minute

  • 250g of plain flour
3

Add the remaining flour or Green Dragon flour and mix for 7 minutes

  • 250g of plain flour, or Green Dragon flour
4

Add the butter and mix for 8 minutes

5

Grease a container well, then decant the dough into the container

6

Spread butter over the surface of the dough, to keep it from drying out while you shape the roti. You’ll need about 40g

7

Pinch off a 78-85g ball of dough. Roll the dough into a smooth ball – in the restaurant this is done rotating the dough in the palm of your hand, while pressing in the centre with your thumb

8

Grease the dough with more butter, then place it back into the container and repeat for the remaining dough

9

Make sure all the dough is well greased, and pack the balls tightly together. Cover and leave to rest overnight

10

The next day, bring water, yellow split peas and turmeric to the boil. Simmer for 1 hour 30 minutes, or until the split peas are soft and breaking down. Alternatively, cook in an electric pressure cooker for 12 minutes

11

Meanwhile, make the roti. First thoroughly grease a large work surface and your hands. Flatten the dough with the heel of your hand, trying to work evenly, almost as if you were trying to smooth the dough into the countertop. You might need to drizzle a little more oil directly onto the dough or your hands as you work to stop it sticking

12

Once you have a thin, flattened piece of dough, you’ll need to ‘flip’ it to thin it out. This takes practice and no small amount of skill, so if you’re struggling, check out our Instagram video with Sugen demonstrating

13

To flip the roti, pick up the dough at the edge closest to you. One palm should be facing up and one palm facing down. Flick the dough quickly back down on the surface, almost as if you were trying to shake something off it. Repeat this until you have a paper thin almost translucent sheet of dough

14

Heat up a heavy pan or large griddle over a medium-high heat, and add a few tablespoons of oil

15

Transfer the thin dough to your hot pan. Beat one of the eggs and pour onto the dough, followed by 30g red onion

16

Fold the dough into a rough rectangle, folding two edges into the middle, then folding the remaining two long sides over each other like an envelope so you have a roughly square piece of dough

17

Once browned on one side, flip the roti and fry until browned on the other side, and light and flaky throughout. You might need to flip the roti a few time to get even browning

18

Repeat with the remaining pieces of dough, wiping out the pan in between rotis, and wrapping the cooked roti in a clean kitchen towel to keep them warm

19

Heat up the tempering oil in a separate pan, and toast the cinnamon, star anise and mustard seeds

20

Add the sliced onions, curry leaves and chilli, and cook until the onions and chillies have softened, about 20 minutes

21

Add the chopped tomatoes, and stir to combine

22

Mix the sambar podi with the water, and add to the pan. Lower the heat, season with the salt, and cook for 10 minutes

  • 1 tbsp of sambar podi
  • 150g of water
  • 10g of salt
23

Add the tempering to the cooked split yellow peas alongside the coriander, and warm through

24

Cut the cooked roti into small bite-sized squares, and serve with the dhal

First published in 2024
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An upbringing in the kitchen of his family's restaurant in Malaysia inspired Sugen Gopal to bring those flavours to the UK. Today, he celebrates the humble Malaysian-Indian roti canai at his Roti King restaurants, and Malaysian-Tamil cooking at his restaurant Gopal's Corner.

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