Zarina's Kua Kling Rotis



  • 375g Plain flour
  • 1 tsp Salt
  • 2 tbsp Oil
  • 1 egg, lightly beaten
  • 250ml Water
  • Oil to brush
  • 1 Egg, extra beaten
  • Oil for frying
  • 1 Packet Kua Kling Curry Sauce
  • 500g Minced Pork (or protein of choice)
  • 500g Mushrooms of Choice chopped fine - I used shiitake and oyster
  • 8 Spring Onions chopped fine
  • 70g Each Green Beans/ Baby Corn/ Water Chestnuts, chopped fine
  • DIP: Thai Sweet Chilli
  • GARNISH: Coriander, Red chillis, Lime wedges

1. In a large bowl sift flour and salt, add oil, egg, water, mix well
2. Turn out onto floured surface, knead for 10 mins until a soft dough
3. Form dough into a ball, brush with oil, place in oiled bowl, cover with damp towel, leave 2 hours
4. Pork filling - heat oil in saucepan, add minced pork, cook through, add half sauce packet, stir fry until dry, add half spring onions, set aside to cool
5. Mushroom filling - heat oil in saucepan, add vegetables and fry until cooked through, add other half of sauce packet, stir fry until dry, add remaining spring onions, set aside to cool
6. Divide dough into 12 pieces, roll into balls
7. With oiled fingers take 1 ball, stretch with your hands to a 6” round, lay on floured surface, cover and repeat with all the balls
8. Heat grill pan with oil, add roti, brush with egg and fill with 2 heaped tbsp of filling, cook until underside is golden
9. Fold in 2 sides and then the other 2 sides creating a rectangular pocket, press down with a spatula, flip and cook the other side until golden
10. Repeat with remaining rotis, slice in half, garnish and serve with dipping sauce
11. Enjoy!


Thank you @zarskitchen for this beautiful recipe and picture!

Leave a comment

Please note, comments must be approved before they are published