Crispy Roti Canai with Curry Dip
Flaky, buttery roti fried until golden and served with a fragrant curry dip. A TikTok-friendly shortcut using store-bought roti sheets—no rolling or laminating required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 410
- Protein
- 6g
Ingredients
- 4 sheets store-bought roti sheets (frozen or fresh)
- 3 tbsp butter or ghee
- 2 tbsp curry powder (mild or medium)
- ¾ cup canned coconut milk
- ½ medium onion, thinly sliced
- 1 medium potato, diced small
- 2 tbsp cilantro or green onion (optional, for garnish)
Instructions
- 1
Heat 2 tbsp butter in a skillet over medium-high until foaming, about 1 minute.
- 2
Pan-fry roti sheets one at a time until edges curl and surface is golden, ~1 minute per side.
- 3
Transfer roti to a plate; repeat with remaining sheets and 1 tbsp butter.
- 4
In the same skillet, add onion and potato with a pinch of salt; sauté over medium-high for 4 minutes.
- 5
Stir in curry powder, cook 1 minute until fragrant, then pour in coconut milk and a pinch of salt.
- 6
Simmer 3 minutes, stirring occasionally, until sauce thickens slightly and potato begins to soften.
- 7
Serve roti torn into pieces alongside the curry dip, topped with cilantro if desired.
Tools you’ll need
- 12-inch non-stick or cast iron skillet
- wooden spoon or spatula
- small cutting board
- knife
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