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How-To-Make Roti Canai & Mutton Keema

Roti Canai is a Malaysia’s favorite traditional food that likes by many people. Usually, it will be eaten with ‘kuah dhal’, ‘kuah kari’ and ‘sambal’. However, for this episode Datin Adek will pair this roti canai with an Indian dish which is Keema. Accompanied with Vanitha as a guest, who is a full time mother, this mutton Keema recipe is served as an appetizer. You’ll never know unless you try it by yourself!

This recipe is taken from the Malaysia’s Culinary Heritage book written by Datin Kalsom Taib & Datin Hamidah.

Get the copy of ‘Malaysia’s Culinary Heritage’ book at

Roti Canai

600 g all-purpose flour
1 tbsp ghee
1 tsp baking powder
300 ml cold water
3 tsp salt

½ cup cooking oil
½ cup ghee, melted

1. Mix the flour, ghee and baking powder in a bowl. Add the cold water mixed with salt, a little at a time. Knead until a soft dough is formed.
2. Roll out the dough, then divide into eight equal portions. Form into balls. Smother the balls with cooking oil mixed with ghee and let rest for a few hours.
3. Take a ball of dough with your oiled fingers and flatten it on an oiled board or other surface, such as a laminated work bench. Stretch the dough on all sides so that you get a transparent sheet.
4. Dab oil over the stretched dough, then start pleating the dough so that it forms a rope.
5. Hold one end and beat on the board/other surface to further stretch the dough rope. Repeat for the other end.
6. Turn in one end of the dough rope to form a circular bun and set aside. Repeat the process with the remaining balls of dough.
7. Flatten the bun-like dough with the palm of your hand and place in a preheated greased pan. Fry over medium to low heat, drizzling 1–2 spoonfuls of oil around each bun while frying. Turn over to ensure the roti canai is evenly cooked.
8. When brown and crispy, transfer each roti canai to the board/other surface. Using both palms, squash the roti canai on all sides in a clapping movement to fluff it up.
9. Serve with any type of curry. It is also great eaten with masak asam pedas.


3 cups minced mutton, lamb or beef
3 tbsp cooking oil and 30 g ghee
1½ tsp cumin powder
3 salam leaves
1½ black peppercorns
7 cardamoms

(Chop finely)
4 onions
3 cloves garlic
3 cm ginger
2 green chillies
4 tomatoes

3 tbsp coriander leaves
2½ tsp coriander powder
2½ tsp Kashmiri red chilli powder
1 tsp cumin powder
salt to taste
150 ml natural yogurt
1 tsp garam masala powder
2 tbsp chopped mint leaves for garnishing

1. Heat the cooking oil and ghee in a wide pan and sauté the dry spices to release the oil.
2. Add the onions and stir-fry until golden brown. Add the garlic and ginger followed by the green chillies, tomatoes, coriander leaves and powdered spices, and season with salt to taste.
3. Stir-fry the preferred minced meat until brown, then add the yogurt. Cover the pan and leave to simmer over a low heat until the keema dries.
4. Sprinkle with masala powder and garnish with the mint leaves. Serve with any kind of Indian bread, such as capati or roti canai.

This recipe videos is in the collaboration with Sime Darby Oils and Kalsom Taib Publishing.

For more information about Sime Darby Oils, visit: or at:
Instagram, Facebook, Facebook Minyak Masak ALIF, YouTube.

Written by iCookAsia

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