Breakfast
Roti Paratha with Curry Butter
The Quirky Foodster Team
Ingredients
- 400 g (3 1/4 cups) Plain flour
- 220 ml (scant 1 cup) Warm water
- 1 tsp Salt
- 80 g (1/3 cup) Ghee, melted
- 1/2 tsp Ground turmeric
- 1 tsp Curry powder
Method
- Mix flour and salt, gradually add warm water, kneading into a soft dough for 8 minutes.
- Cover and rest the dough for 20 minutes.
- Divide into 8 balls, roll each thin, brush with melted ghee and fold into layers, then roll again into a flat round.
- Heat a tawa over medium heat and cook each roti for 1–2 minutes per side.
- Whisk turmeric and curry powder into remaining melted ghee to make curry butter.
- Brush hot roti generously with curry butter before serving.
Introduction: Brought by Indian indentured labourers in the late 1800s, roti became a breakfast staple across Fiji’s Indo-Fijian communities and beyond, often served flaky and layered, torn and dipped into leftover curry or spiced butter.
Cultural Background: Brought by Indian indentured labourers in the late 1800s, roti became a breakfast staple across Fiji’s Indo-Fijian communities and beyond, often served flaky and layered, torn and dipped into leftover curry or spiced butter.
Tips: Resting the dough is essential for softness — don’t skip it. Keep cooked roti wrapped in a cloth to stay soft and warm.
Variations: Add finely chopped coriander to the dough for a herby version. Serve plain with condensed milk for a sweeter breakfast. Already vegetarian; use plant-based ghee substitute for vegan.
Storage: Store cooled roti wrapped in foil for up to 2 days at room temperature.
Reheating: Reheat briefly on a dry hot pan, 20–30 seconds per side.
FAQs:
Q: Can I make the dough ahead?
A: Yes, it keeps refrigerated, covered, for up to a day.
Q: What’s the best pairing?
A: Fiji-style potato curry or a fried egg.
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