Roti jala with mutton chukka

Main Dish
4 servings
50 min
50 min
Roti jala or the stringy roti with mutton curry - walla!!!


Number of serving: 4
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


  • 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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