After Roti Canai and Roti Jala, here is one more roti recipe from Thailand. I am doing recipes from Nusantra and Indo China this week, and I also tried making recipes under a sub theme – Roti. Though the rotis from the regions are similar to the ones made in India, they are also quite unique. We usually add mashed babana while making roti, but this banana roti is different. The preparation reminds me of stuffed veechu parotta we get in Tamil Nadu. While they add a savoury egg filling in the veechu parotta, here is a sweet filling with eggs and banana in this Thai Banana Roti. I have been a great fan of street food videos. Years back I came across this video on Thai banana roti and I remember watching various videos the whole week. But I didn’t attempt it at home at that time.When Valli announced the theme, I remembered it and included in my list. The dough has condensed milk and egg in it, but you can also use the Roti Canai dough to make this Roti Gulay. So When I made Roti Canai, I reserved one portion of the dough to make Roti Gulay. But somehow, I kept postponing and the dough sat in my refrigerator for nearly three days before I attempted Roti Gulay.
Though the dough was ready, I didn’t have the banana, which is the most important ingredient of the recipe. And somehow I acquired two bananas and immediately I made this Roti. I prepared this for Sruti’s snack one evening and she didn’t have her dinner that day. It was that filling. The crispy bread with the soft mushy bananas and the chocolate sauce and condensed milk combined together makes it a rich super filling treat. I didn’t add the eggs in the filling as I didn’t want to experiment with Sruti’s reaction, Lol! But if you like bananas and egg together, then add a beaten egg along with the bananas. Usually the rolled out dough is transferred to the hot pan and then the filling is added. For this you need a huge pan. As I didn’t have it, I folded the dough with the filling on a cutting board and gently slided it onto the hot tawa. But if you have a large tawa, then first transfer the thin disc on to the tawa, place the filling and fold it there. It would be more authentic. But however you make it, it ends up being absolutely yum.
All Purpose Flour / Maida – 250 gm
Salt – to taste
Oil – 3 tbs
Water as needed
Ghee for cooking
Banana As Needed
Condensed Milk For Topping
Chocolate Sauce For Topping
Powdered Sugar For Topping
In a bowl, combine flour, salt and oil and mix well.
Add enough water to make a soft dough.
Cover and set aside for three or four hours. You can also leave it in fridge overnight.
Divide the dough into four equal portions.
Apply butter on the dough as well as the counter.
Roll it into a thin rectangular flat bread.
The bread should be transparent enough so that the counter can be seen through it, but be gentle as we don’t want any holes on it.
Place sliced banana inside the centre.
Fold all the four sides of the bread to make a square pocket.
Now heat a tawa.
Drizzle ghee on the tawa and gently transfer the prepared pocket to it. Cook on both sides until brown and crisp.
Remove it on to a cutting board, slice it into 9 equal squares.
Drizzle condensed milk and chocolate sauce over it.
Sprinkle sugar and serve immediately.