28min 4 ppl
Vegan Thai Banana Roti
53 minutes
4 people
Medium31–60 min or 7–12 steps
53 min · 8 steps
Medium: 31–60 min or 7–12 steps
400 kcalper person
Protein 6g
Carbs 54g
Fats 19g
About this dish
Stretched roti dough is folded around sliced banana and fried on a griddle until crisp and golden, then drizzled with a rich coconut caramel.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Bananaspeeled and sliced3 whole
Tins & Jars
- Coconut creamfor the caramel100 ml
Dried Goods
- Plain flour250 g
- Palm sugarfor the caramel60 g
Spices & Seasonings
- Fine sea salt1 pinch
Oils & Condiments
- Vegetable Oil40 ml for the dough, 20 ml for frying60 ml
Utensils
- Mixing bowl
- Saucepan
- Large frying pan
- Chopping board
- Sharp knife
- Tongs
Method
1
Mix the flour, salt, 40 ml of the vegetable oil and 120 ml warm water together in a bowl until a soft dough forms, then knead for 5 minutes until smooth and elastic.
Approx. 8 minutes
2
Divide the dough into four balls, coat each lightly with oil, and cover to rest at room temperature for at least 30 minutes until relaxed.
Approx. 6 minutes
3
Simmer the coconut cream and palm sugar together in a small saucepan for 5 minutes, stirring, until thickened into a caramel.
Approx. 5 minutes
4
On an oiled surface, stretch and flatten one dough ball with your hands until paper-thin.
Approx. 6 minutes
5
Heat the remaining vegetable oil on a griddle over medium heat, lay the stretched dough on top, and scatter over a quarter of the banana slices, folding the edges in to enclose them.
Approx. 8 minutes
6
Fry for 3 minutes on each side until golden and crisp, pressing gently with a spatula.
Approx. 6 minutes
7
Repeat with the remaining dough and banana to make four roti in total.
Approx. 10 minutes
8
Cut into pieces and drizzle with the coconut caramel to serve.
Approx. 4 minutes
