Entree: Nepal – Terai Lowlands – सेल रोटी र तरकारी ➤ sel roti ra tarkari (Ring-shaped Nepali fried rice dough bread served with a savory spiced curry)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 50 min

Additional 25 min

Total 1 hr 50 min

Ingredients

- For the sel roti batter:
- 2 cups (400 g) long-grain white rice, soaked 4–6 hours then drained
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) milk
- 2 tbsp (30 g) ghee, melted
- 1/2 tsp (1 g) ground cardamom
- 1/2 tsp (3 g) salt
- Vegetable oil for deep frying, about 4 cups (960 ml)
- For the Terai-style chicken curry:
- 1 lb (454 g) bone-in chicken pieces, about 4 pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced, about 8 oz (225 g)
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) turmeric powder
- 1 tbsp (7 g) ground coriander
- 1 tsp (2 g) garam masala
- 1 cup (240 ml) crushed tomatoes
- 1 cup (240 ml) water or chicken stock
- 1/2 tsp (3 g) salt, plus more to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Make the sel roti batter: Drain soaked rice and transfer to a blender or food processor. Add milk, sugar, ghee, cardamom, and salt. Blend to a smooth, thick batter (similar to pancake batter). If too thick, add 1–2 tbsp (15–30 ml) water. Let rest 20–30 minutes.
2. Heat vegetable oil in a deep pan or kadai to 350°F (175°C). To form sel roti, pour a ring of batter (about 3–4 tbsp / 45–60 ml) into the hot oil using a small ladle or by pouring from a spouted cup so the batter makes a closed ring. Fry rings in batches, 2–3 minutes per side, turning once, until golden brown and cooked through. Drain on paper towels and keep warm.
3. While the sel roti fry, start the curry: Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium-high heat. Add chicken pieces and brown on all sides, 4–6 minutes. Remove and set aside.
4. In the same skillet lower heat to medium and add onion. Cook, stirring, until soft and beginning to brown, 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
5. Stir in turmeric, ground coriander, and garam masala and cook 30 seconds. Add crushed tomatoes and 1 cup (240 ml) water or stock, scraping up browned bits.
6. Return chicken to the pan, bring to a simmer, cover, and cook gently until chicken is tender and sauce has thickened, about 25–30 minutes. Uncover and simmer an additional 5–10 minutes if needed to reach desired consistency. Season with salt to taste.
7. Serve hot sel roti rings with the chicken curry spooned alongside or over them and garnish with chopped cilantro.