Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | NXg | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

Red banana roti canai

INGREDIENTS:

Red banana - 1 no

Maida - 150 gm

Sugar - 10 gm

Milk - 25ml

Refined oil - 30 ml

Olive oil - 30ml

Ghee - 30 ml

Milkmaid - 2 tsp

Salt - to taste

Egg - ½ no

Cinnamon powder – 1 tsp

Caster sugar - 25 gm

Water for requirement

Chef Pandiarajan has worked for three years in Lotus Family Restaurant, Malaysia, and is now working at Hotel Fortune Pandiyan, Madurai.

METHOD:

Sieve the flour, rub part of the fat into flour and add egg, sugar, salt, milk, water, and make a dough.

Rest the dough for at least half an hour and divide into even sized portions (75 gm).

Roll the dough into round shape and toss it up like you do for veechu paratha and then stuff the filling in the centre and flatten it.

Shallow fat fry and serve hot.

For Stuffing:

Slice red banana into thin rings and add castor sugar, cinnamon powder and milkmaid. Mix the ingredients well.

Printer friendly page  
Send this article to Friends by E-Mail