Kulhi Roshi | Lonumedhu

Kulhi Roshi

 

Kulhi roshi is a spicy, rihaakuru-added version of the Maldivian flatbread roshi, which is deep fried to make chips. This is a staple snack for teatime in the Maldives and is often given as a gift to friends and family nowadays.

For frying the kulhi roshi, we have used Basso Olive Pomace Oil provided to us by one of our partners, Standard and Origin (S&O). The Basso Olive Pomace Oil is great for both deep and shallow frying as it has a very high smoke point. It also doesn’t leave fried food with a greasy, oily aftertaste, unlike some other types of oil. 

 

Serving size: 5-6

Ingredients:

  • 3 large onions
  • 1 ½ scotch bonnet
  • 6 garlic cloves
  • ½ inch piece of ginger
  • 10 dried red chillis
  • 5 whole curry leaves
  • 2 tsp cumin powder
  • 2 ½ tsp chilli powder
  • 2 tsp salt
  • 1/8 tsp turmeric powder
  • 1 tbsp water
  • 1 tbsp + 1 tsp rihaakuru
  • 380g flour
  • ½ tbsp Basso Olive Pomace Oil (for making the dough)
  • 2 cups Basso Olive Pomace Oil (for frying the kulhi roshi)

 

Instructions:

  1. First, cut the 3 large onions, 1 ½ scotch bonnet, 6 garlic cloves, and ½ inch ginger piece into chunks and add to a blender.
  2. Next, add in 10 dried red chillis, 5 whole curry leaves, 2 tsp cumin powder, 2 ½ tsp chilli powder, 2 tsp salt, and 1/8 turmeric powder to the blender. Blend everything together at high speed for around 1 minute or until it becomes a semi-liquid paste.
  3. Then, add 1 tbsp water along with 1 tbsp + 1 tsp rihaakuru and blend again for 30 seconds or until the mixture is smooth and well combined. Set aside.
  4. Sift 380g flour into a large bowl.
  5. Pour the blended spice mixture into the bowl with the sifted flour and mix it in using a spatula.
  6. Once it is half-combined with the flour, start kneading the dough using your hands until you get a smooth, dry dough.  The dough is fully kneaded when you poke it, and it bounces back to shape without sticking to your finger.
  7. Then, rub ½ tbsp of Basso Olive Pomace Oil on the dough and knead to mix it in.
  8. Make small balls, around 1 ½ inch in diameter, from the dough. You can make around 11-13 dough balls.
  9. Roll the dough balls into circles, just a little bit thicker than normal roshi.
  10. Heat a pan to medium-high and cook the rolled dough for 25-35 seconds on each side or just until it doesn’t stick to the pan anymore. It will be half-cooked at this point.    
  11. Then, cut the half-baked kulhi roshi into rough rectangles of around 2-inches in length. Set aside.
  12. Add 2 cups Basso Olive Pomace Oil to a pot and heat it up to high. Check whether the oil is fully heated by placing a small piece of kulhi roshi in it; if small bubbles start rapidly forming around the dough, then the oil is ready for frying.
  13. Turn the heat down to medium and add a handful of kulhi roshi into the oil. Putting too much in at once will prevent the dough from frying evenly.
  14. Deep fry for around 1.5 to 2 minutes until the dough turns into a light golden colour.
  15. Remove the kulhi roshi from the oil with a deep-frying spoon and place in an oil draining basket. The colour will darken to a reddish brown while it cools down. Once fully cooled down after frying, they will become really crispy, enough to snap when you break.
  16. Repeat steps 12-14 until all the half-baked kulhi roshi has been fried.
Recipe Categories: 

Interviews

https://lonumedhu.com/sites/default/files/Interviews%20section%20covershot.jpg

Eating Out

https://lonumedhu.com/sites/default/files/Restaurant%20Reviews%20covershot.jpg

Curry Recipes

https://lonumedhu.com/sites/default/files/Copy%20of%20Copy%20of%20Copy%20of%20Copy%20of%20Copy%20of%20Copy%20of%20Copy%20of%20Copy%20of%20Tuna%20Recipes%2821%29.jpg

Hedhikaa Recipes

https://lonumedhu.com/sites/default/files/HedhikaRecipes.jpg

Dessert Recipes

https://lonumedhu.com/sites/default/files/Dessert%20Recipes.jpg

Chicken Recipes

https://lonumedhu.com/sites/default/files/ChickenRecipesonLonumedhu.jpg

Rice Recipes

https://lonumedhu.com/sites/default/files/RiceRecipes.jpg

About Lonumedhu

Lonumedhu is about eating great food right here in the Maldives.

Our easy to follow recipes use locally available ingredients.

In our blog you will find food news, interviews with chefs and cooks, useful information about eating out and other foodie reads. 

 

 

Contacts

info@lonumedhu.com

© Lonumedhu.com 2017-2024. All rights reserved. No part of this website may be reproduced without the written permission of the publisher.

Advertisers

Lonumedhu.com has partnered with Qualia Pvt Ltd, a publishing & marketing agency, for its desktop and mobile advertising.

Advertising enquiries should be directed to (960) 987 4396 or marketing.sales@lonumedhu.com.

Keep in Touch