Roti Canai Tortilla is one of my original recipes created for my first restaurant in Langkawi (1994-1997). This dish was very popular because of the combination of crispy roti canai (or paratha) on the outside and melting cheese on the inside, especially when served with fresh salsa! It’s undeniably delicious, but definitely not for those who are ‘watching their figures’ due the flour, oil and cheese it contains. Well, eating pizza every day isn’t exactly healthy, right? But there’s nothing wrong if you have it once in awhile.
I was in London whilst writing my book and found some time to visit my friend from Munich, Germany, whom I have known since my restaurant days in Langkawi. Her name is Joshi, and she had the cutest little daughter. The last time I saw her was in Langkawi in 1996. My best friend and also manager of my two restaurants accompanied me on my trip to Munich.
We spent all night talking of old times and Joshi expressed how much she missed us and my cooking! In fact, she would visit my restaurant every night to savour the dishes I would make. Joshi showed us a few bills she kept from my restaurant in her favourite photo album and I got teary eyed. I was even more emotional I realised that the bills were written in my own handwriting.
How beautiful Allah’s blessing truly is for His priceless gift of food and ingredients. Food is what brought Joshi to my restaurant, and food is also the catalyst for our long lasting friendship that has lasted for over two decades right up till today. I promised Joshi I would make her some special Roti Canai Tortila the next time I’m in Munich, insya-Allah.
Ingredients
For the roti canai tortilla & filling:
- 6 pieces roti canai, bought readymade
- 2 tbsp mayonnaise
- 1 tbsp curry powder
- 1 tbsp butter
- 1 tbsp black olives, pitted and diced small (if you like)
- 150gm mozzarella, roughly grated
- 150gm cheddar, roughly grated
For the mango salsa:
- 1 ripe mango, not soft, skinned & cut into small cubes
- 1 large onion, peeled & diced
- 1 tbsp olive oil
- 1 tsp vinegar
- 1 tsp black peppercorns, roughly ground
- 1 tsp castor sugar
- 10 mint leaves, roughly cut
Method
- Prepare the curry mayonnaise sauce by melting butter in a small saucepan over medium heat. Once melted, add in curry powder and turn the heat off. Add mayonnaise and stir until thoroughly mixed. Set aside to cool.
- Place one roti canai on a plate and spread the mayonnaise curry mixture all over its surface, and then spread both cheeses over half the roti canai, followed by olives.
- Fold the cheeseless portion of the roti canai to cover the half with cheese. Repeat with the other roti canais.
- Bake in an oven at 200°C until the cheese melts and the roti canai is crispy.
- Finally, to prepare the salsa, mix all the ingredients and serve with a hot Roti Canai.
Chef’s advise
Square roti canai is much more suitable for this dish as it is made by being folded into 4 and then kneaded flat. This helps it achieve a more even crispiness. Round roti canai is normally flipped and twisted and then rolled into round balls before it is kneaded flat.
This recipe along with my other recipes can be found in my book, Ikan di laut, asam di darat. Get your hands on a copy from my café, The Canteen, or my Facebook page.
