Pascuense Roti Telur

Ingredients

In this Pascuense adaptation of Roti Telur, we incorporate Pascuense spices and flavors to create a unique twist. The original Malaysian version typically uses Indian spices such as turmeric and cumin, while our Pascuense version incorporates local spices like cumin, coriander, and paprika. Additionally, we use coconut milk in the flatbread dough to add a touch of sweetness and nuttiness, which is not commonly found in the original version. We alse have the original recipe for Roti telur, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4 eggs 4 eggs
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, coconut milk, and salt. Knead the dough until it becomes smooth and elastic. Let it rest for 30 minutes.
2. 2.
   In a separate bowl, beat the eggs and add the ground cumin, ground coriander, and paprika. Mix well.
3. 3.
   Divide the dough into 4 equal portions and roll each portion into a thin circle.
4. 4.
   Heat a non-stick pan over medium heat and brush it with vegetable oil.
5. 5.
   Place one portion of the rolled dough onto the pan and cook for about 1 minute on each side until golden brown.
6. 6.
   Pour a quarter of the spiced egg mixture onto the cooked side of the flatbread and spread it evenly.
7. 7.
   Fold the flatbread in half to cover the egg mixture and press gently.
8. 8.
   Cook for another 1-2 minutes on each side until the egg is cooked through and the flatbread is crispy.
9. 9.
   Repeat the process with the remaining dough and egg mixture.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a richer flavor and creamier texture.
• Ground cumin, ground coriander, and paprika — Adjust the spice levels according to your preference. Feel free to add more or less of these spices to suit your taste.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or cayenne pepper to the egg mixture.
• Serve Pascuense Roti Telur with a side of fresh salsa or chutney for an extra burst of flavor.
• Experiment with different fillings such as sautéed vegetables or cheese to create your own unique variations.
• If you prefer a softer texture, cook the flatbread for a shorter time to keep it slightly doughy.
• Leftover Pascuense Roti Telur can be refrigerated and reheated in a toaster or oven for a quick and delicious breakfast.

Serving advice

Serve Pascuense Roti Telur hot, either as a standalone dish or with a side of fresh salad or fruit. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, garnish the Pascuense Roti Telur with a sprinkle of fresh cilantro or parsley. Serve it on a colorful plate or banana leaf for an authentic touch.