In a pot over medium heat with some oil, fry onions until soft and fragrant. Add in minced garlic, turmeric powder and curry powder. Cook for 1 minute then add in tomato, potato, carrot, dhal and water. Bring to a boil, cover with a lid and let simmer for 1 hour. Stir occasionally to prevent the lentils from burning. Then place a parchment paper between each roti and make a stack. Then transfer the entire stack into a freezer bag and freeze.Precooked rotis are just partially cooked and cooled to room temperature and covered in a napkin/cloth and it will keep for up to 4 days in the refrigerator longer in the freezer. Directions. Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips. Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. To prep the roti, combine the flour, sugar and salt in a large bowl. Add the ghee then, using your fingers, rub into the flour mixture until it resembles pebbly sand. Make a well in the centre. Crack in the egg and add the water. Stir until the mixture just comes together. 1 tsp salt. 1 tsp sugar. 1 tbsp margarine, plus extra for greasing. 1 egg, lightly beaten. 500 ml (2 cups) vegetable oil, plus extra for stretching and cooking. Resting time: 3 hours. Instructions. Place all the ingredients except the oil in a large bowl. Gradually add enough water to make a soft dough. Step 1: Pan fry the frozen roti dough directly on a pan on medium heat. Prepare a pan with 2 tablespoons of oil. On medium heat, place the frozen roti canai/prata/paratha dough to gradually soften the dough. kOU6.

how to cook frozen roti canai