It's a traditional nepali food which can be eaten as a snack or at other mealtimes with curry, youghurt etc. It's crispy outside with sort of golden brown colour and cake like inside with white colour. And the essential point is that it is meant to be greasy. Do not keep the selrotis overnight because it'll turn harder and it sorta loses its taste. It's nice cook the limited amount you want and for the left ones(the mixtue), just wrap it up and put it inside the refrigerator and cook the same way whenever you want !
- baking powder
- granulated sugar
- water (or milk)
- corn oil (for cooking)
Sel Roti is a community recipe submitted by mamta and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.