Zarina's Kua Kling Rotis

Zarina's Kua Kling Rotis


For Roti:

  • 375g plain flour
  • 1 tsp salt
  • 2 tbsp oil
  • 1 egg, lightly beaten
  • 250ml water
  • Oil for brushing

For Filling:

  • 1 packet Kua Kling Curry Sauce
  • 500g minced pork (or protein of choice)
  • 500g mushrooms of choice, finely chopped (e.g., shiitake, oyster)
  • 8 Spring onions, finely chopped
  • 70g each green beans, baby corn, water chestnuts, finely chopped

Dip and Garnish:

  • Thai Sweet Chilli sauce
  • Coriander
  • Red chillis
  • Lime wedges



  1. In a large bowl, sift flour and salt. Add oil, beaten egg, and water. Mix well until a dough forms.
  2. Turn out the dough onto a floured surface and knead for 10 minutes until it becomes soft.
  3. Form the dough into a ball, brush with oil, place it in an oiled bowl, cover with a damp towel, and let it rest for 2 hours.
  4. For the pork filling, heat oil in a saucepan, add minced pork, and cook until done. Add half of the Kua Kling curry sauce packet and stir-fry until dry. Add half of the chopped spring onions, then set aside to cool.
  5. For the mushroom filling, heat oil in a saucepan, add chopped vegetables, and fry until cooked. Add the remaining half of the sauce packet and stir-fry until dry. Add the remaining chopped spring onions, then set aside to cool.
  6. Divide the rested dough into 12 pieces and roll each piece into a ball.
  7. With oiled fingers, take one ball and stretch it with your hands into a 6-inch round. Lay it on a floured surface, cover, and repeat with the remaining balls.
  8. Heat a grill pan with oil, then add a roti. Brush the roti with beaten egg and place 2 heaped tablespoons of filling on one side. Cook until the underside is golden.
  9. Fold in two sides of the roti and then fold in the other two sides, creating a rectangular pocket. Press down with a spatula, then flip and cook the other side until golden.
  10. Repeat with the remaining rotis, then slice each in half.
  11. Garnish with coriander, red chillis, and lime wedges. Serve with Thai Sweet Chilli sauce for dipping.
  12. Enjoy!


Thank you @zarskitchen for this beautiful recipe and picture!

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