Arsa Roti

Instructions

1. Take a thick-based pot and place it on the stove over medium heat. 
   
2. Add one tablespoon of ghee to the pot. Add the turmeric and stir it into the ghee to create a golden colour. 
   
3. Pour in the golden syrup and one cup of water, stirring constantly to combine the ingredients. This will prevent the syrup from burning. 
   
4. Then, slowly add the flour into the mixture, a little at a time, while continuously stirring. Adding flour gradually will prevent lumps from forming in the mixture. 
   
5. Keep stirring vigorously until the mixture thickens, forming a dough-like consistency. Once the dough is thickened and starts to leave the sides of the pot, the dough is cooked.  
   
6. Then, take the dough out of the pot and let it cool slightly. It should be warm but comfortable to handle. 
   
7. Divide the dough into 15 equal portions, each about the size of a golf ball. 
   
8. Place a thin piece of plastic on a flat surface and lightly oil it to prevent sticking. Take one dough ball and place it on the plastic. Using your palms, press down on it to flatten it as thin as possible. You do not need a rolling pin for this.   
   
9. In a deep pan, pour enough oil to submerge the Roti. Heat the oil on medium until fully hot. 
   
10. Carefully peel the plastic from the flattened dough and gently slide the Roti into the hot oil. 
    
11. Fry the Roti for 30-45 seconds on each side, or until it turns a reddish-golden brown. It should float to the top when it’s done. Arsa Roti should not puff up while frying. If it does, press it gently with a slotted spoon. 
    
12. Once cooked, remove the Roti and place it on a plate lined with paper towel to absorb excess oil. 
    
13. Continue flattening, frying, the remaining dough balls in the same way and enjoy!