Roti Bawang with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the vegetable oil and gradually pour in the warm water. Mix until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   Meanwhile, heat the butter in a pan over medium heat. Add the sliced onions and cook until they become golden brown and caramelized, stirring occasionally. This process may take around 15-20 minutes.
4. 4.
   Add the ground cumin, ground coriander, turmeric powder, chili powder, and salt to the caramelized onions. Stir well to combine and cook for an additional 2 minutes. Remove from heat and set aside.
5. 5.
   Divide the rested dough into small balls, approximately the size of a golf ball. Roll out each ball into a thin circle.
6. 6.
   Spread a generous amount of the caramelized onion mixture onto one half of each rolled-out dough circle. Fold the other half over the filling and press the edges to seal.
7. 7.
   Heat vegetable oil in a frying pan over medium heat. Fry the filled dough circles until they turn golden brown and crispy on both sides. This should take about 2-3 minutes per side. Remove from the pan and drain on paper towels.
8. 8.
   Serve the Roti Bawang hot with a side of spicy sambal or yogurt sauce.

Treat your ingredients with care...

• Onions — Make sure to slice the onions thinly to ensure even caramelization.
• Cumin and coriander — For enhanced flavor, consider toasting the whole seeds and grinding them fresh before using.
• Turmeric powder — Be cautious as turmeric can stain surfaces and clothing easily.

Tips & Tricks

• For an extra crispy texture, you can brush the filled dough circles with a little oil before frying.
• Experiment with different spice combinations to customize the flavor profile of the dish.
• If you prefer a milder taste, reduce the amount of chili powder or omit it altogether.
• Serve the Roti Bawang immediately after frying to enjoy it at its crispiest.

Serving advice

Serve the Roti Bawang as a snack or a light meal. It pairs well with a side of spicy sambal or a cooling yogurt sauce. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the Roti Bawang on a platter, showcasing their golden brown and crispy exterior. Serve them whole or cut into smaller pieces for easy sharing.