Tuesday, November 30, 2010

Roti Jala

Since I was young, roti jala has always been one of my favourite dishes. I'd always look forward to devouring it either on its own, which is just as great, or with chicken curry. I love it with chicken curry more than any other curries.

I wouldn't be able to resist buying them if I see them too.

Of cos' when the love for such (food) is too strong, it's also proportionate to trying making it on my own, in my cooking and eating rules, as much as possible that is. :P

I went through a few recipes online and I noted the different variations to it; some used coconut milk, evaporated or fresh milk. I've never used milk in my roti jala recipe. Here's the very simple recipe that I have been using:


  • 1 cup of plain flour
  • 1 cup of water
  • 1 medium or large size egg
  • a bit of yellow colouring or you can use a few dash of tumeric
  • some salt
  • some cooking oil


  • Mix all the above ingredients thoroughly. There should not be any lumps. You can either use a sieve to sieve through or blend the mixture in an electric blender to get a smooth mixture
  • Heat a non-stick pan and grease some oil onto it. Not too much or the roti jala will become too oily
  • Fill 1/4 of the roti jala mould with the mix and spiral it.
  • It cooks very fast, so you basically have to stand in front of your stove and get free sauna too.
  • Fold it into triangle. I usually put 2 pieces of the roti jala together before folding into triangles

Put a little bit of oil if the mixture doesnt flow out of the mould easily, if it has 'hiccups' you know. U need to use a little agar-ration here.

I usually triple the recipe above n it'll give me a good 20 to 24 pieces of roti jala (2 X roti jala for each before folding it into triangles).

It's a common dish to serve guests at my place. Also a hit with the hubster and little one. :)


  1. Looks great. What's the recipe for the accompanying curry?

  2. hi svensvenson, my apologies for this terribly late reply. the recipe for the curry can be found herE:

    thanks for dropping by! :)