Sel Roti Set

Sel Roti Set brings festival-morning comfort to any day with handmade rice rings, tangy achar, and tea.

Ingredients

• 3 cups Raw short-grain rice, soaked 6 hours
• 3/4 cup Sugar
• 3 tbsp Ghee
• 1/2 cup Milk
• 6 pods Green cardamom, crushed
• 1 small Ripe banana, optional
• 1 litre Vegetable oil, for deep frying
• 4 medium Potato, for the achar
• 3 tbsp White sesame seeds, toasted and ground
• 2 tbsp Mustard oil
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Turmeric
• 1 Dried red chili
• 1 Lemon
• 2 tsp Tea leaves
• 1 cup Milk, for the tea
• to taste Salt

Steps

1. Makes about 8 rings and serves 4 with achar and tea. Drain the soaked rice really well and grind it with the sugar, cardamom, banana and just enough milk into a thick, smooth batter that falls off the spoon in a ribbon. Too thin and the ring will not hold its shape in the oil.
2. Beat in the ghee and rest the batter 1-2 hours.
3. Boil the potatoes, peel and cube them while still warm, and toss them with the ground sesame, turmeric, lemon juice and salt.
4. Heat the mustard oil until it smokes, drop in the fenugreek and dried chili until the seeds darken, and pour that over the potatoes for the aloo achar.
5. Heat the frying oil in a deep karahi to about 170C.
6. Pour the batter from a jug or squeeze bottle in one continuous circle onto the surface of the oil and join the ends to close the ring.
7. When it floats and sets, turn it with two skewers and fry until deep golden on both sides, then drain it upright.
8. For the tea, boil a cup of water with the tea leaves and a crushed cardamom pod, add the milk and sugar, simmer 3 minutes, and strain.
9. Serve the sel roti warm with the aloo achar and hot milk tea.

Nutrition

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