Thai Vegetarian Yellow Curry Roti

Ingredients

• Ingredients for Roti:
• ½ tsp caster sugar
• ½ tsp salt
• ½ cup warm water
• 270g cake flour or all-purpose flour (low protein)
• 1 tbsp butter or ghee (including extra to coat)
• 1 egg
• cooking oil (for shallow frying)
• Ingredients for Plant-Based Filling:
• 1 tbsp cooking oil
• 1 brown onion (finely chopped)
• 3 garlic cloves (minced)
• 1 Thai red chilli (finely chopped)
• 3 tsp grated ginger
• 2 tbsp Valcom Yellow Curry Paste
• 300g plant-based mince
• 2/3 cup water
• 2 eggs
• ¼ cup coriander leaves (finely chopped)
• Ingredients for Ajat: (side dish)
• ½ cup white sugar
• ½ cup white vinegar
• 1 tsp salt
• 1 small cucumber (sliced into 5mm thick pieces and halved)
• 1 red shallot (sliced)
• 1 long red chilli (sliced)

Method

1. To Prepare Roti Dough: In a small bowl, dissolve sugar and salt in warm water. In a separate larger bowl, add flour and butter, and slowly pinch together with your fingertips rubbing the batter into the flour. Make a well in the centre and pour in a beaten egg and about 1/3 of the sugar and saltwater mixture. Stir in slowly with a spatula then continue pouring in the remaining water into the mixture until it forms a sticky dough. Slightly flour work surface with some flour and turn dough over. Knead dough for about 10 mins until smooth and elastic (you may use a mixer attached with the dough hook for this step). Divide dough into 6 equal portions and form them into balls. Coat each with some butter. Place into a lightly greased container, cover with plastic wrap and leave in the refrigerator to rest overnight.
2. To Prepare Ajat: (Thai cucumber relish) Heat sugar, vinegar and salt in a small saucepan for 3-4 mins until sugar and salt have dissolved. Allow it to cool to room temperature. Place sliced cucumber, sliced shallot and chilli in a small bowl. Pour cooled vinegar mixture in and let it sit for 30 mins (this can also be done the day before).
3. To Prepare Plant-Based Filling: Heat up cooking oil in a medium frying pan over medium heat. Add in onion and stir to cook for about 5 mins or until onion is soft or turned translucent (stir often to avoid burning). Add in garlic, ginger and chilli and continue cooking for 1 min. Add in Valcom Yellow Curry Paste and stir until well mixed. Toss in the plant-based mince and cook on high heat. Stir often until mince browns. Add in 2/3 cup of water and reduce to low heat letting the mixture simmer for about 15-20 mins until the water has completely evaporated. Season with salt and leave it to cool. Stir in beaten eggs and coriander and mix well.
4. To Make Roti: Bring dough balls back to room temperature. Lightly coat work surface with some oil and take 1 dough ball and flatten with your palm or fingers until about 2mm in thickness. Repeat this process with each dough to avoid dough sticking on work surface. Place a portion of the plant-based filling in the centre of the flattened dough. Envelope fold to cover the filling. Place completed parcels on an oiled tray. Heat up a large frying pan and cooking oil up to 1cm up the side. Cook roti in batches for 5 mins on each side or until golden brown over medium heat. Drain excess oil on paper towel and cut when its cooled. Serve with ajat.