Roti Jala Tanpa Telur Dengan Kari Ayam Bangladesh

Roti Jala Tanpa Telur Dengan Kari Ayam Bangladesh

   September 07, 2022       Lyn Alina

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Lately, a lot of youtubers have been making "kari Bangladesh" or Bengali's style curry.  As someone who is not always on social media, honestly, I rarely keep myself updated on what's trending on social media, simply because engaging in social media exhaust me a lot.  I'd rather spend my time reading or watching my favorite anime, One Piece. Lol..

As my youtube baking channel reaches more numbers of viewers, I've recently have been keeping in touch with one of my subscriber.  She has tried a number of my recipes and they turned out well for her.  She had sent me an email requesting Bengali's style curry if I have any to be eaten with lace pancakes.

After studying a few recipes, I've decided to make a video for lace pancakes with the curry.  Since I've made lace pancakes with added egg before, this recipe is going to be the eggless version.  The curry is simpler that I thought it would be since no stir frying of the spices is needed.  

My hubby loves my Bengali's style curry recipe and asked me to make more in the future.  It is perfect to be eaten not only with the lace pancakes, but also with plain or biryani rice.

Watch The Video Here 👇

Make these recipes to be served as breakfast or to impress your guests.  Let's get to the nitty gritty of the recipes.  

Happy cooking!

Eggless Lace Pancakes With Bengali's Style Chicken Curry

Category : Menu Sarapan Pagi, Lauk Pauk

Preparation Time : 25 minutes

Cooking Time : 45 minutes

Serving Size : 6 peoples

BENGALI'S STYLE CHICKEN CURRY

Ingredients :

Blended Ingredients :

3 to 4 shallots

3 to 4 cloves of garlic

1 inch of ginger

2 candlenuts

3 Siamese bird's eye chilies

250 ml water for blending  (1 cup)

Chicken Marinade :

600 to 700 grams chicken (cut into smaller pieces)  |  1/2 chicken

3 heaped tablespoons of meat curry powder

1 tablespoon of chili powder

1 teaspoon of turmeric powder

1 teaspoon of cumin powder

1 tablespoon of coriander powder

Blended ingredients

Other Ingredients :

1/2 onion - thinly sliced

1 tomato - cut into 8

2 potatoes - cut into 6 each

1 stalk of curry leaves

1/4 cup of cooking oil

1/3 cinnamon stick

1 star anise

3 cloves

3 cardamoms

250 ml to 500 ml water  (1 to 2 cups)

Salt to taste

Sugar to taste

1/3 cup of evaporated milk

Red & green chilies - halved  (you can also use okra)

Instructions :

1. Add all ingredients to blended and blend to a smooth paste.
2. In a bowl, add chicken pieces, pour in the blended ingredients and add in all the spices.  Mix well and transfer into a wok or frying pan.
3. Add cooking oil, sliced onion, half of the tomato, curry leaves, cardamoms, cloves, star anise, cinnamon stick, potatoes and salt as required.
4. Mix very well and cook on medium flame for about 15 minutes, covered.  Open the lid occasionally and stir well to avoid the bottom part from forming crust.
5. After 15 minutes, the chicken pieces and potatoes are tender.  Lower the flame to medium low and add water and evaporated milk.  Stir well and allow to simmer.
6. Once the gravy is lightly bubbling, season with more salt if required and some sugar.  Add the remaining tomato pieces and halved chilies/ okra to garnish.  Cook for about 1 minute, or until okra (if using) is tender crisp.
7. Bengali's style chicken curry is ready to be served!

EGGLESS LACE PANCAKES

Yield : About 30 pieces

Ingredients :

375 grams all purpose flour  |  3 cups

7 grams salt  |  1 & 1/2 teaspoon

250 ml thick coconut milk  |  1 cup  (I mixed 3/4 cup KARA's coconut cream with 1/4 cup water)

560 ml water  |  2 & 1/4 cups

30 ml vegetable oil  |  2 tablespoons

About 1 teaspoon egg yolk coloring

Instructions :

1. In a blender, add water, thick coconut cream, all purpose flour, salt and vegetable oil.  Stir with a blender stirrer or spatula to avoid flour from getting stuck a the bottom of the blender. 
2. Add egg yolk coloring and blend to a smooth batter.
3. Strain the batter into a jug or large measuring cup.
4. Heat a non-stick flat pan on medium flame and lightly grease the pan with cooking oil.
5. Pour some of the batter into lace pancake mold or bottle, about halfway full if using the mold.
6. Once the pan is hot enough, swirl the mold or bottle in a quick, circular motions, making net or lace-like patterns.
7. Let it cooks for about 1 or 2 minutes on medium flame.
8. Once the pancake's surface is dry, and you can easily slide a spatula beneath the pancake, it's done.
9. Remove the pancakes and transfer into a plate or board.  Repeat the steps.
10. While cooking the pancakes, you can roll the cooked pancakes.
11. To roll the pancake, fold top and bottom sides inward, and roll it up from the side.
12. Keep the rolled pancakes in a container with lid to avoid the surface from drying.  Pancakes can be stacked and they will not stick to each other.