Sel roti is a traditional food of Nepal that is specially prepared during Dashain and Tihar. This sweet treat is not just prepared in Nepal but also made in Sikkim and Darjeeling in India. Sel roti is like thin donuts, which are crispy and brown.
Usually, sel roti is eaten with aloo tarkari. It is a kind of potato gravy. You can eat sel roti dipping in aloo tarkari or some people also prefer eating it with tea. You can eat it either way, but eating sel roti with aloo tarkari adds flavor.
This article is all about how to make sel roti and aloo tarkari. The first segment of this article is based on the sel roti recipe, and after that, you will get to know how to make aloo tarkari.
So let’s get started.
Sel Roti Recipe
Among many popular Nepali dishes, Sel roti is one of them. When digging on the internet, you will find many sel roti recipes, but with this recipe, you will get the perfect color and chunkiness. And the best part about sel roti is, you can eat it for weeks. Whichever sel roti recipe you follow, it will not affect storage duration.
- Rice- half cup
- Ghee- one tablespoon
- Sugar- two tablespoons
- Cardamom powder- half teaspoon
The first step of making sel roti is to soak rice. Take a bowl, add half a cup of rice, and then pour water. When adding water to the rice ensures that rice is submerged. Let it soak overnight.
Now you need to make batter for sel roti. Take a mixture, add soaked rice, one tablespoon ghee, two tablespoons sugar, and half teaspoon cardamom powder. And add water in the mixture. Blend them until you get a smooth batter.
Transfer the batter to the bowl and let it rest for 15 minutes.
After 15 minutes, pour the batter into a piping bag. The piping bag makes it easy to give shape to sal roti.
Take a kadhai. Pour oil in it. Sal roti is prepared by deep-frying batter. So, according to the size of your kadhai, you can add oil to it. Let the oil heat in medium flame.
When the oil is hot enough, let the batter fall into hot oil, making a doughnut shape. Typically, in Nepal, people use their hands to make sel roti. They fill the fist with batter and let it fall from the bottom of the fist, slowly giving a shape.
If you are unable to make a circle in the oil. You can try by putting steel glass on the center of the kadhai, then start making a circle around it.
Once it rises to the surface, turn it over and cook it for a minute. When you turn it, you need to use a stick. Take a stick, gently touch the sel roti with it and flip it carefully without splashing oil on yourself.
While flipping the sel roti, you would want to take off the glass. Glass in the middle can discomfort you to flip sel roti.
When both sides of sel roti are golden brown, you can transfer it to the plate.
You can continue making sel roti with the remaining batter. But make sure you don’t overheat the oil. If the oil is overheated, turn the flame low.
After making 2 sel roti you might have to increase the flame again. Else, next sel roti will not get proper texture. So you may have to keep adjusting the flame.
Now you will need to make Aloo tarkari.
Aloo tarkari is also famous in Nepal, which goes with almost every Nepali dish. There are many methods of making aloo tarkari. Every Nepali house has its own way of making aloo tarkati. This aloo tarkari recipe is quite simple and goes perfectly with sel roti.
- Potatoes- three medium size
- Tomatoes- two medium size
- Oil- three tablespoons
- Salt- one teaspoon
- Turmeric powder- half teaspoon
- Cumin seeds– half teaspoon
In the bowl, wash tomatoes and potatoes. Boil the potatoes. Then peel the skin of the potatoes.
Cut the potatoes into cubes. And chop small pieces of tomatoes.
In the kadhai heat three tablespoons of oil for about 2 to 3 minutes. Don’t use the same oil or kadhai you used to make sel roti. Use the clean one. Let tthe oil heat in medium flame
After that, add half a teaspoon of cumin seeds. Stir it for few seconds.
Add potato cubes and stir it well.
Then add one teaspoon salt and half-teaspoon turmeric powder. Stir it well. Ensure that each potato cubes has flavor. Fry it for 7-8 minutes in a medium-low flame.
Add Two cups of water. Again stir it and allow it to cook for 15 minutes. You can cover the kadhai and stir it in intervals.
Stick the fork to the potatoes to check whether they are cooked or not. If it’s not cooked, let it cook for another few minutes.
Transfer the aloo tarkari into the bowl. It’s ready to be served.
You can eat it with sel roti. Break the sel roti into half, dip it in the aloo tarkari and enjoy its flavor.