Thai cuisine is the one I love after Indian cuisine. May be it is because of the use of coconut milk in Thai cooking which remind me about Kerala dishes. However, just like Indian dishes only a few Thai dishes are available in the restaurant outside Thailand like red curry, yellow curry green curry, mango sticky rice similar to saag paneer( spinach with cottage cheese), baingan ka bhartha(Spicy mashed eggplant), mutter paneer( Green peas with cottage cheese), Aloo gobi( potato cauliflower curry) etc at Indian restaurants. These dishes which are available at most restaurants makes an impact on the person who is not familiar with the various cuisine that these are important dishes and all the people in that country are eating these dishes every day. In contrary there are lots of beautiful dishes in each country. No country is dominated by any few dishes. There are of vast majority of dishes with its own regional difference and taste.
I was watching my favorite cookery show on You Tube and the cook was making Thai vegetable pancake, after watching the show I thought it is an okay dish but not that great. But then my eyes got an attention on the side bar of You Tube screen where there was a link for Roti Gulay: Thai fried banana pancake, a Thai street food. I was curious and ended up watching the clip. I immediately fell in love with this dish. I love street food, as I feel it is the tastiest food after homemade dishes. I showed this clip to my hubby who is my food critic and taste tester, and he told me try it. I asked him, how can these guys can make it perfectly every time, the answer from my hubby, he is doing the same thing 7 days a week, so he become master by repeatedly making it. Okay I have to leave that story there.
From the clip the dough looks similar to our partha dough and they are not spreading the dough with a roller but by beating on the well oiled surface to spread the dough which results into thin film. The thin film of dough is fried using a very flat skillet with a little bit of oil and stuffed with banana and wrapped like a purse. It is finally served with honey/ condensed milk/ nutella/ chocolate/ coconut/ sugar or whatever spread you want. It is actually a sugar rush. I love plantain and parotta so I decided to give it a try. I used plantains and mascarpone cheese as filling and all purpose flour, salt and teaspoon of sugar as outer covering. I didn’t add any extra add-ons and it still tastes great. Give it a try and you are sure to enjoy the treat that you can only get in the streets of Thailand. Try with different fruits and your favorite chocolate syrup etc. This dish won’t disappoint you any time. I don’t know how the authentic the recipe is, but this my version of the famous treat. You can add an egg for making the dough, I skipped that part. Here is my take on the recipe.
One year ago: Ethakka Upeari/Plantain chips
One year ago: Ethakka Upeari/Plantain chips
Print recipe from hereWhat you need
All purpose flour: 1 cup + 1 teaspoon
Baking soda:1/8 teaspoon
Sugar:1 teaspoon ( If you want sweetness increase the sugar amount)
Oil: 3 tablespoon ( I used canola oil)
Plantain: 1 and ¼ no ( I used very ripe one)
Mascarpone cheese: 6 teaspoon
Water: ½ cup
How I made
In small bowl sift together, all purpose flour, salt, sugar and baking soda and gradually add water to form smooth dough. And add 1 tablespoon of oil to top of dough and roll the dough so that every sides of the dough gets coated with oil. Set aside for about 2 hours.
After two hours peel the skin and chop the plantains into thin rounds and set aside.
Heat a skillet or flat griddle in low heat.
Take a small ball of dough and dip in 1 tablespoon of oil and spread thin as much as possible using a roller.
When you are ready with thin sheet of dough, add 1 teaspoon of oil in hot griddle/ skillet and place the dough in skillet then add chopped plantain and mascarpone cheese in the middle. Wrap horizontally one side first, then opposite side. Then vertically one end, then opposite to that end and make a purse covering the filling. Flip and fry for another 30 seconds. It took about 1 minute to finish cooking.
Continue making the wrap until you finish the entire dough.
Then for serving first make incision horizontally and make vertical incision on each purse/wrap. If you wish you can add chocolate syrup/ condense milk or powdered sugar and serve.
Preparation time: 2 hours for resting the dough +10 minutes
Yield: 6 no
Will you make it again: Yes I will
This delicious dish is going to
Hearth and Soul hop: 26 hosted by Butterpoweredbike
Veggie fruit a month: Banana hosted by Aipi originally started by Priya