ROTI BOYAN

ROTI BOYAN (POTATO PUFF)

Recipe since 1960s

INGREDIENTS: For Pastry
- 250gm Wheat Flour- (forming into 4 pieces round doughs)
- ¼ tsp of baking powder
- ½ cup warm water
- Pinch of salt
- ½ tsp of oil (any vegetable oil or gelatin/ghee)

Prepare Pastry:
1) Add and dissolve salt into warm water.
2) Pour mixture into flour with baking powder & knead
3) Add oil or ghee & knead again until become a consistent dough
4) Form into 4 round doughs & flattened into circle of 1cm thickness

INGREDIENTS: For Fillings
- 3pcs of Potato-boiled with skin - after boiled, skinned & coarsely mashed
- 1 bulb of onion-diced
- 2 beaten eggs
- 1 beaten egg yolk
- 1 tsp grounded black pepper
- 1tbsp of chopped chinese celery
- Salt
- Oil for deep frying

Prepare Fillings:-
1) Heat 1tbsp of oil in a pan and fry diced onion until fragrant
2) Add beaten eggs. While the top is still damp & bottom of the egg slightly cooked, immediately add on boiled mashed potatoes & fry
3) Add salt & grounded black pepper
4) Remove from heat & transfer into a bowl, drain oil, add chopped celery & let it cool

Method:
-Place 1tbsp potatoes filling onto pastry
-Fold in the edges together forming into rectangular in shape of 10cm x 5cm & glue with
beaten egg yolk
-Dust with extra flour before deep fry.




Wish you the best of luck for trying DIY cooking………….