Potato and Egg Roti Recipe
This recipe yield 10 Roti Boyan.
For storage: lightly fry Roti Boyan and let cool to room temperature. Keep in an airtight container and freeze.
Other cooking options: air-fry / bake
POTATO FILLINGS:
- 1 kg potatoes peel and cut into smaller pieces
- 2 red onion finely diced
- spring onions chopped
- coriander leaves chopped
- 2 red bird's eye chillies thinly sliced
- 2 tsp salt
- 2 tsp white pepper powder
- 60 ml cooking oil
- 4 large eggs
PASTRY:
- 650 g wheat flour
- 1/2 tsp baking powder
- 90 ml cooking oil
- 320 ml warm water
- 1/2 tsp salt
DIRECTIONS:
1. POTATO FILLINGS: boil cut potatoes until they are tender. Once cooked, transfer potatoes into a bowl and set aside.
2. Heat oil in a wok and add diced onions. Stir-fry until onions become translucent.
3. Add a handful of mixed spring onions of coriander leaves and chillies. Stir-fry for another 1 minute.
4. Next, add the potatoes, salt and pepper. Mix until combined for 2 minutes.
5. Transfer potato filling into a mixing bowl. And while the filling is still hot, add in eggs and mix well. Set aside.
6. PASTRY: add salt into the warm water. Stir to mix.
7. Sift flour and baking powder in a large mixing bowl.
8. Add oil into the bowl. Using fingers, rub mixture until it is crumbly and resembles breadcrumbs.
9. Next, gradually add in the warm water and begin kneading until mixture comes together to form a dough. Don't worry if the dough is not smooth at this stage.
10. Cover the bowl with a cling wrap and let dough rest for at least 30 minutes. Once rested, dough will become soft and pliable.
11. Divide and weigh dough into 100 g balls. Flatten each ball with a rolling pin to 4 - 5 mm thickness.
12. Add potato fillings into the middle and fold over each sides. Repeat until all pastry is used up.
13. Heat oil and shallow fry Roti on medium-low heat until golden brown.
14. Drain excess oil. Serve Roti Boyan with Sambal Tumis.
1. POTATO FILLINGS: boil cut potatoes until they are tender. Once cooked, transfer potatoes into a bowl and set aside.
2. Heat oil in a wok and add diced onions. Stir-fry until onions become translucent.
3. Add a handful of mixed spring onions of coriander leaves and chillies. Stir-fry for another 1 minute.
4. Next, add the potatoes, salt and pepper. Mix until combined for 2 minutes.
5. Transfer potato filling into a mixing bowl. And while the filling is still hot, add in eggs and mix well. Set aside.
6. PASTRY: add salt into the warm water. Stir to mix.
7. Sift flour and baking powder in a large mixing bowl.
8. Add oil into the bowl. Using fingers, rub mixture until it is crumbly and resembles breadcrumbs.
9. Next, gradually add in the warm water and begin kneading until mixture comes together to form a dough. Don't worry if the dough is not smooth at this stage.
10. Cover the bowl with a cling wrap and let dough rest for at least 30 minutes. Once rested, dough will become soft and pliable.
11. Divide and weigh dough into 100 g balls. Flatten each ball with a rolling pin to 4 - 5 mm thickness.
12. Add potato fillings into the middle and fold over each sides. Repeat until all pastry is used up.
13. Heat oil and shallow fry Roti on medium-low heat until golden brown.
14. Drain excess oil. Serve Roti Boyan with Sambal Tumis.
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