Imported from Instagram
Lazy Roti Hotteok
A clever fusion snack that uses frozen Indian paratha or roti canai dough to recreate the crispy, flaky exterior and gooey cinnamon-walnut center of Korean hotteok.
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Ingredients
- 8 frozen pratha sheets (can also use frozen roti canai or prata dough)
- 80 g brown sugar (or palm sugar)
- 100 g walnuts (chopped)
- 1.5 g cinnamon powder
- 1 g salt
- cooking oil (for frying)
Steps
- 1
Prepare the filling by combining the chopped walnuts, brown or palm sugar, cinnamon powder, and salt in a small bowl. Mix well to ensure the spices are evenly distributed.
- 2
Take a sheet of frozen roti canai or pratha dough. If the dough is too stiff to fold, let it sit for a minute or two until pliable but still cold.
- 3
Place a portion of the sugar and walnut filling into the center of the dough sheet.
- 4
Gather the edges of the dough and wrap them around the filling, pinching the seams tightly to seal the parcel completely.
- 5
Heat a small amount of oil in a pan over medium heat.
- 6
Place the filled dough parcel into the hot pan. Use a spatula or a press to flatten the dough into a disk shape.
- 7
Fry the hotteok until the bottom is golden brown and crispy, then flip it over.
- 8
Continue pressing and frying the second side until it is golden brown and the sugar filling inside has melted into a gooey syrup.
- 9
Remove from the pan and serve warm, being careful as the sugar filling will be very hot.
Notes
The author notes that this method is much easier than traditional hotteok because the dough is pre-made. You can adjust the amount of oil used for frying to your preference; the author used a little less to keep it lighter.
Nutrition per serving
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