Roti Paranta Dip is a coconut based dip and is normally served with lachcha paranthas as an appetizer in Malaysian restaurants.
| Preparation Time: | 25 minutes |
| Servings: | 10 |
| Difficulty: | Easy |
Ingredients
| Canned Coconut Milk | 2 cups |
| Onion | 1 medium |
| Garlic Clove | 1 |
| Fresh Red or Green Chillies | 2 |
| Kari Leaves | 8-10 |
| Lemon Grass Stalks | 2 |
| Lime Leaves | 8-10 |
| Turmeric Powder | 1 tsp |
| Red Chilli Powder | 1/2 tsp |
| Cumin Powder | 1/2 tsp |
| Coriander Powder | 1 tsp |
| Salt | 3/4 tsp |
| Sugar | 1 tsp |
| Vegetable Oil | 1 tsp |
Method
- Wash lime leaves and chop them finely. Keep aside.
- Peel and slice onion roughly. Keep aside.
- Peel and grate garlic finely.
- Chop chillies finely.
- Remove the outer hard shell of lemongrass and grate it finely.
- Heat oil in a wok and saute onions.
- Once onions caramelize, add all the spices and saute for another minute.
- Now add coconut milk, chopped lime leaves, kari leaves, chopped chillies, sugar and lemongrass.
- Once it starts boiling, reduce the heat and cook for 5 minutes.
- Roti Paranta dip is ready to serve.
Notes
- You can even eat it with other types of breads like normal parantha, naan or tandoori roti.
- You can saute some more vegetables along with onion and make a nice coconut curry to eat with steamed rice.