Sel Roti with Aloo Tama

Ingredients

• 2 cups Rice flour
• 1/2 cup Sugar
• 2 tbsp Ghee (clarified butter)
• 1/2 tsp Cardamom powder
• 1 cup Milk
• 2 medium Potatoes
• 1 cup Bamboo shoots (canned)
• 1 medium Tomato
• 1 tbsp Ginger-garlic paste
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 2 small Green chilies
• 2 tbsp Mustard oil

Instructions

1. 1In a large mixing bowl, combine the 2 cups of rice flour, 1/2 cup of sugar, 2 tbsp of ghee, and 1/2 tsp of cardamom powder. Gradually whisk in the 1 cup of milk until you have a thick, smooth batter, similar in consistency to pancake batter.
2. 2Heat 2 tbsp of ghee in a deep, heavy-bottomed pan (like a Dutch oven or deep frying pan) over medium-high heat (approximately 350-375°F / 175-190°C). Once the ghee is shimmering and a small drop of batter sizzles immediately, carefully pour about 1/4 cup of batter into the hot ghee, forming a ring shape. Fry each Sel Roti for 2-3 minutes per side until golden brown and crisp, then remove with a slotted spoon and drain on paper towels.
3. 3Place the 2 medium potatoes in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until easily pierced with a fork. Drain, let cool slightly, then peel and cut the potatoes into 1/2-inch cubes.
4. 4Heat 2 tbsp of mustard oil in a 10-inch skillet or medium pot over medium heat (approximately 300-325°F / 150-160°C) until it shimmers. Add the 1 tbsp of ginger-garlic paste and 2 small green chilies (finely chopped, if desired), then sauté for 1-2 minutes, stirring, until fragrant.
5. 5Stir in the diced 2 medium potatoes, 1 cup of canned bamboo shoots (drained and rinsed), and 1 medium tomato (diced into 1/2-inch pieces). Sauté for 3-4 minutes, stirring occasionally, until the tomato begins to soften.
6. 6Add the 1/2 tsp of turmeric powder, 1 tsp of cumin powder, and 1 tsp of coriander powder, stirring for 1 minute until fragrant. Pour in 1 cup of water, bring the mixture to a gentle simmer over medium-low heat, and cook for 15 minutes, stirring occasionally, until the curry has thickened slightly.
7. 7Remove the Aloo Tama from the heat and serve it immediately, hot, alongside the freshly fried Sel Roti.

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