Delicate Roti Jala with Savory Chicken Curry

For the Roti Jala batter, whisk together flour, turmeric powder, and salt in a medium bowl. In a separate bowl, whisk the egg, coconut milk, and water. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Strain the batter through a fine-mesh sieve to remove any lumps.

Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the red curry paste and cook for 1 minute, stirring constantly, until fragrant.

Add the chicken pieces to the saucepan and cook for 3-5 minutes, stirring occasionally, until lightly browned on all sides.

Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 10-12 minutes, or until the chicken is cooked through and tender. Set aside and keep warm.

Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with vegetable oil. Pour the Roti Jala batter into a Roti Jala mould or a squeeze bottle with multiple small nozzles.

Swirl the batter in a circular motion over the hot skillet to create a lacy, net-like pancake. Cook for 1-2 minutes, or until the edges are slightly crispy and the pancake is cooked through. Do not flip.

Carefully remove the Roti Jala from the skillet and fold it into quarters or roll it up. Repeat with the remaining batter, greasing the skillet as needed.

Serve the warm Roti Jala immediately with the chicken curry dip.