Vegan Roti Canai with Mango Salsa & Spicy Chickpea Curry

Allergens

Wheat (gluten) - present in the Roti Canai

Ingredients

• For Roti Canai:
• 2 cups all
• purpose flour
• 1/2 cup water
• 1/4 cup coconut oil
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp baking powder For Mango Salsa:
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste For Spicy Chickpea Curry:
• 1 can chickpeas, drained and rinsed
• 1/2 cup coconut milk
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• Salt to taste

Instructions

1. For Roti Canai:
2. In a large bowl, combine flour, water, salt, sugar, baking powder, and coconut oil. Mix until the dough forms. Knead for about 5 minutes until smooth. Cover and let rest for 30 minutes.
3. Divide the dough into equal portions, roll each into a ball, and flatten with a rolling pin.
4. Heat a non stick skillet over medium heat. Place one dough round on the skillet and cook until bubbles appear. Flip and cook until golden brown spots appear. Brush with additional oil as needed to prevent sticking. Repeat for all dough rounds. For Mango Salsa:
5. In a bowl, combine mango, red onion, cilantro, lime juice, and salt. Mix well and let it rest for 15 minutes for flavors to blend. For Spicy Chickpea Curry:
6. In a pan, sauté onions until softened. Add garlic, ginger, curry powder, turmeric, cayenne pepper, and salt. Cook for 2 3 minutes, stirring constantly.
7. Add chickpeas and coconut milk to the pan. Simmer for about 10 minutes, or until desired consistency is reached.

Chef’s Insight

The key to perfect Roti Canai lies in the dough's consistency, which should be elastic and easy to stretch. Practice makes perfect!

Notes

If you prefer a thinner roti, adjust the water content accordingly.