Thailand
Thai banana roti
Paper thin crispy roti folded around egg and banana, then drizzled with condensed milk. Street magic.
150 minTime
13 gProtein each
mildSpice
Roti on Bangkok streets2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original569kcalsame
13 gproteinsame
3 gfibresame
150minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the maida, sugar and salt. Add 1 beaten egg and enough water to make a soft, sticky dough. Knead 8 to 10 minutes until smooth and elastic.
- 2Divide into 4 balls, coat each generously in oil and rest in a covered bowl for 2 hours.
- 3On an oiled counter, flatten a ball and stretch it outwards with your palms until very thin and nearly see through. Small tears are fine.
- 4Melt some butter on a tawa on medium. Lay the sheet in, crack half a beaten egg in the centre, spread a little and add banana slices.
- 5Fold the four sides over the filling to make a square. Cook 2 minutes per side, adding butter, until crisp and golden.
- 6Cut into squares and drizzle with condensed milk. Serve hot.
Serve it like this
Cut the roti into bite sized squares on a paper lined plate, drizzle condensed milk over in thin lines and serve with toothpicks.
