Crispy Fried Roti with Chicken Filling
Ingredients
For the Dough:
- 450 grams high-protein flour (Cakra)
- 50 grams medium-protein flour (Segitiga)
- 40 grams tapioca flour
- 80 grams granulated sugar
- 50 grams milk powder (Dancow)
- 2 teaspoons instant yeast (Fermipan)
- 1 egg yolk
- 2 whole eggs
- 225 ml cold liquid milk
For the Butter Mixture:
- 50 grams butter
- 40 grams margarine (optional, use butter for a richer flavor)
- A pinch of salt
For Coating:
- Egg white
- Bread crumbs
For the Chicken Filling:
- 250 grams chicken breast fillet
- 2 bay leaves
- 1 stalk lemongrass (white part only)
- 1/2 teaspoon salt
- 1/2 teaspoon mushroom bouillon powder (Toto Le)
- 1/4 teaspoon ground pepper
- 1 tablespoon granulated sugar
- 150 ml coconut milk (from 1/4 coconut)
- 1 tablespoon cooking oil for sautéing
For the Spice Paste:
- 5 shallots
- 2 cloves garlic
- 2 roasted candlenuts
- 1/4 teaspoon roasted coriander seeds
Instructions
1. Prepare the Chicken Filling:
- Boil the chicken breast fillet until fully cooked. Remove from heat and shred into small pieces.
- Heat the cooking oil in a pan and sauté the spice paste until aromatic.
- Add bay leaves and lemongrass, followed by the shredded chicken.
- Season with salt, mushroom bouillon powder, pepper, sugar, and coconut milk. Cook until the spices are well absorbed and the filling is dry. Set aside.
2. Prepare the Dough:
- In a large mixing bowl, combine the high-protein flour, medium-protein flour, tapioca flour, granulated sugar, milk powder, and instant yeast.
- Add the egg yolk, whole eggs, and cold milk. Mix until a soft dough forms.
- Gradually incorporate the butter and margarine into the dough. Knead until smooth and elastic.
3. Proof the Dough:
- Cover the dough and let it rise in a warm place for 30-35 minutes or until doubled in size.
- Punch down the dough to release air bubbles. Divide the dough into 50-gram portions and let them rest for 10 minutes.
4. Shape the Roti:
- Roll out each portion of dough into a flat circle.
- Place a spoonful of the chicken filling in the center of each circle.
- Fold the edges of the dough over the filling and seal tightly. Shape into round or oval shapes as desired.
- Allow the filled dough to rise until puffy.
5. Fry the Roti:
- Brush the filled roti with egg white and coat with bread crumbs.
- Heat oil in a frying pan over medium heat.
- Fry the roti until golden brown and crispy on all sides.
6. Serve:
- Drain excess oil from the fried roti on paper towels.
- Enjoy your crispy fried roti with a flavorful chicken filling.
Note: Adjust the amount of filling according to your preference to ensure a well-balanced roti. The recipe yields approximately 22 pieces.
