Roti Jala served with Pickled Chicken

Roti Jala served with Pickled Chicken 

Roti Jala is a traditional flat, net, lacy bread from Malaysia and is served with any curry. I have made Malaysian Pickled Chicken to go with Roti Jala. 

Roti Jala

Ingredients 

1 1/2 cups  All Purpose Flour

1 tetra pack Coconut Milk or more 

1 Egg Beaten

Salt to taste

1/4 tsp Turmeric powder 

Melted Ghee for Brushing (Optional) 

Method 

Take a mixing bowl, add the flour, salt and turmeric powder, mix it. Add the egg and coconut milk little at a time and whisk in to a thin batter. Heat a frying pan. Keep the flame on low heat and brush the pan lightly with ghee. Drizzle the batter from a squeeze bottle on the pan to create a net pattern. Cook until it is  light golden on the base. Turn and lightly cook the other side, take it out on a plate and repeat with remaining batter. When cool, fold roti in to half from both the sides and then roll from the other end. Serve with pickled chicken. 

Pickled Chicken 

For the Ground Spices 

Ingredients 

1 tsp Cumin seeds

1 tbsp Coriander seeds

10 Cloves

2 Cardomom 

1 small stick Cinnamom 

1/2 tsp Turmeric powder 

1/4 tsp Nutmeg powder

Method 

Dry roast all the above ingredients except Turmeric and Nutmeg. Cool the ingredients, add the turmeric powder and nutmeg and grind it into a fine powder. 

For Marinating the Chicken 

Ingredients 

10 medium size Chicken pieces

Spice powder

Salt to taste

Method

Mix all the above ingredients in a mixing bowl and marinate it for 1 hour. 

For the Wet Spices 

Ingredients 

2 Onions cut into thick slices

1 tsp Ginger chopped

1 tsp Garlic 

1 Lemon Grass Stalk chopped 

5 Red Dry Chillies soaked in water

Method 

 In a blender blend chillies, onions, ginger, garlic and lemongrass into a paste. Add very little water if required to make the paste. 

For the Pickled Chicken 

Ingredients 

Marinated Chicken pieces 

Wet Paste 

3 tbsp Vinegar 

1/2 tbsp Sugar 

Salt to taste 

½ cup Chicken stock

2 tbsp Ghee 

Few  Mint and Coriander leaves for garnishing 

Method 

 Heat ghee in a wok on medium heat, add the wet paste. Stir fry the paste for 3 minutes or till the oil has separated from the paste. Add the marinated chicken and fry for 10 minutes. Add the stock, stir and cover the wok. Simmer until the chicken has cooked. Add vinegar, salt and sugar. Stir and simmer for another 2 minutes. Garnish with coriander leaves and mint leaves. Serve with Roti Jala.