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Malaysians grow up eating flatbreads known as paratha or, more locally, “roti canai” at their local neighborhood eateries. It’s a staple in the country, an empty canvas of a dish that can be dipped or slathered with a multitude of rich curries and dals.
These rotis come in an endless variety of shapes and flavors — just plain with a little dal on the side; stuffed with eggs, onions and masala spice; or layered with sweet ingredients like bananas, butter and sugar, or messy spoonfuls of malted Milo powder.
This version here is a tribute to street food-style parathas, made with a taco-like convenience in mind—instead of tearing and dipping, dollops of curry, egg, and herbs are loaded onto the paratha making for an explosion of flavor and texture.
- Recipe by Jen Toy
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