Roti jala with mutton chukka

Ingredients

• For the roti
• 1 cup all purpose flour/tepung gandum/wheat flour (mine is all purpose)
• 1 egg
• 1 1/2 cup milk (carton milk)
• 1/2 tsp turmeric/kunyit powder
• Water as needed
• A pinch of salt.
• For the mutton chukka
• 400g mutton - cut into bite sizes
• 1 tsp turmeric powder
• 1 tbsp plain chilli powder
• ** mix mutton with turmeric powder and chilli powder. Keep aside.
• Note: you may consider pressure cooking to soften mutton.
• 1 large onion - sliced
• Spices - 1 cinnamon, 3 clove, 1 star anize and 3 lightly crushed cardamom
• 1/2 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp crushed black pepper
• 2 or 3 dried chillies - snipped
• 3 potatoes - sliced
• 2 sprigs coriander leaves - sliced
• Salt for taste
• 1/4 cup oil

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Preparation

• Mix all the ingredients together.
  Whisk to remove lumps.
  Note: pour water little by bit instead of splashing in. You need to get the consistency as said, just right to stream down the cup.
• Heat a flat pan.
  Rub a little butter.
  Stream the batter from the cup while circling out.
  Cook on both sides.
• Careful when you lift the roti as not to break.
  Then either fold or gently roll the roti.
  Do the same to the balance of the batter.
• Sauté onion, spices and dried chillies.
  Add mutton and stir in.
  Add coriander powder, and cumin powder.
  Stir in.
  
• Pour enough water for gravy.
  Stir and simmer to 1/2 soften mutton.
  Add potatoes.
• Stir and simmer to soften potatoes.
  Add black pepper and season with salt.
  Stir, off the heat and combine in coriander leaves.

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