Can I make the Sel Roti batter ahead of time?
Yes, you can prepare the batter up to 12 hours in advance and store it in the refrigerator. Let it come to room temperature before frying.
BREAKFAST
Nepalese Sel Roti (Rice Flour Doughnuts) with Aloo Achar (Potato Pickle)
Experience a traditional Nepalese breakfast with these crispy, ring-shaped rice flour doughnuts, Sel Roti, served alongside a tangy and spicy Aloo Achar, a potato pickle. This unique combination offers a delightful balance of sweet, savory, and spicy flavors.
HOW TO MAKE IT
Let's cook.
01
For Sel Roti: In a large bowl, combine 2 cups rice flour, 1/2 cup granulated sugar, 1/4 teaspoon cardamom powder, and 1/4 cup plain yogurt. Gradually add 1/2 cup warm water, mixing until a smooth, thick batter forms. The batter should be pourable but not too thin. Let it rest for 15 minutes.
02
For Aloo Achar: In a separate bowl, combine 2 medium boiled and cubed potatoes, 1/4 cup toasted sesame seeds, 1 tablespoon lemon juice, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1/4 cup chopped fresh cilantro. Mix well.
03
Heat 1 tablespoon mustard oil in a small pan over medium heat for 1 minute, then pour the hot oil over the Aloo Achar mixture. Mix thoroughly to combine all ingredients and set aside.
04
Heat 4 cups vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F/175°C. To form the Sel Roti, pour a ladleful of batter into the hot oil in a continuous circular motion to create a ring shape. You can use a funnel or a piping bag for more control.
05
Fry the Sel Roti for 2-3 minutes per side, or until golden brown and crispy. Carefully flip them using tongs or a slotted spoon. Fry 2-3 at a time, ensuring not to overcrowd the pan.
06
Remove the fried Sel Roti from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining batter.
07
Serve the warm Sel Roti immediately with the tangy Aloo Achar on the side.
About This Recipe
Experience a traditional Nepalese breakfast with these crispy, ring-shaped rice flour doughnuts, Sel Roti, served alongside a tangy and spicy Aloo Achar, a potato pickle. This unique combination offers a delightful balance of sweet, savory, and spicy flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Achieving the perfect Sel Roti ring takes practice; don't be discouraged if your first few aren't perfect. The batter consistency is key: it should be thick enough to hold its shape but thin enough to pour smoothly. Adjust water as needed. For extra flavor in the Sel Roti, you can add a pinch of fennel seeds to the batter.
Easy Substitutions
If mustard oil is unavailable for the Aloo Achar, you can use any neutral cooking oil, though the flavor will be slightly different. For a milder Aloo Achar, reduce the red chili powder or omit it entirely. Plain yogurt can be substituted with buttermilk for the Sel Roti batter.
Storage & Reheating
Sel Roti are best enjoyed fresh, as they lose their crispness over time. Leftovers can be stored in an airtight container at room temperature for up to 1 day, but they will soften. Aloo Achar can be stored in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions
Serve Sel Roti and Aloo Achar as a hearty breakfast or a festive snack. Pair them with a cup of hot Nepalese milk tea (doodh chiya) for a complete experience. You can also offer a side of plain yogurt or a simple tomato chutney for additional dipping options. For a more substantial meal, add a fried egg on the side.
Common Mistakes
1. Overcrowding the frying pan: This lowers the oil temperature and results in greasy, soggy Sel Roti. Fry in small batches. 2. Incorrect oil temperature: Oil that is too cool will make the Sel Roti absorb too much oil, while oil that is too hot will burn the outside before the inside cooks. Use a thermometer for best results. 3. Batter too thin or too thick: A thin batter won't hold its shape, and a thick batter will be difficult to pour and result in dense doughnuts. Adjust with small amounts of water or rice flour. 4. Not resting the batter: Resting allows the rice flour to fully hydrate, leading to a smoother batter and better texture.
Frequently Asked Questions
What kind of potatoes should I use for Aloo Achar?
Waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape well after boiling and cubing.
Is Sel Roti gluten-free?
Yes, since Sel Roti is made primarily from rice flour, it is naturally gluten-free.
MORE TO KNOW
Sel Roti is a staple in Nepalese cuisine, particularly during festivals like Tihar and Dashain. The unique ring shape is traditionally achieved by hand, pouring the batter in a continuous stream. While it requires some technique, the result is a beautifully textured doughnut that is crispy on the outside and soft on the inside. The Aloo Achar provides a vibrant contrast, with its spicy, sour, and savory notes cutting through the richness of the Sel Roti. The hot mustard oil poured over the pickle is a traditional technique that helps to infuse the flavors and slightly cook the spices, enhancing their aroma.
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