Directions

To Prepare Roti Dough

1. In a small bowl, dissolve sugar and salt in warm water.
2. In a separate larger bowl, add flour and margarine, and slowly pinch together with your fingertips rubbing the margarine into the flour.
3. Make a well in the centre and pour in a beaten egg and about 1/3 of the sugar and saltwater mixture. Stir in slowly with a spatula then continue pouring in the remaining water into the mixture until it forms a sticky dough.
4. Slightly flour work surface with some flour and turn dough over.
5. Knead dough for about 10 mins until smooth and elastic (you may use a mixer attached with the dough hook for this step).
6. Divide dough into 6 equal portions and form them into balls. Coat each with some margarine. Place into a lightly greased container, cover with plastic wrap and leave in the refrigerator to rest overnight.

To Prepare Ajat (Thai cucumber relish)

1. Heat sugar, vinegar and salt in a small saucepan for 3 to 4 mins until sugar and salt has dissolved. Allow it to cool to room temperature.
2. Place sliced cucumber, sliced shallot and chilli in a small bowl. Pour cooled vinegar mixture in and let it sit for 30 mins (this can also be done the day before).

To Prepare Beef Filling

1. Heat up cooking oil in a medium frying pan over medium heat. Add in onion and stir to cook for about 5 mins or until onion is soft or turned translucent (stir often to avoid burning).
2. Add in garlic and ginger and continue cooking for 1 min.
3. Add in Valcom Red Curry Paste and stir until well mixed. Toss in the beef and cook on high heat. Stir often until meat browns.
4. Add in 2/3 cup of water and reduce to low heat letting beef simmer for about 15-20 mins until the water has completely evaporated.
5. Season with salt and dish out to leave it to cool.
6. Stir in beaten eggs and coriander and mix well.

To Make Roti

1. Bring dough balls back to room temperature.
2. Lightly coat work surface with some oil and take 1 dough ball and flatten with your palm or fingers until about 2mm in thickness. Repeat this process with each dough to avoid dough sticking on work surface.
3. Place a portion of the beef filling in the centre of the flattened dough. Envelope fold to cover the beef filling. Place completed beef parcels on an oiled tray.
4. Heat up a large frying pan and cooking oil up to 1cm up the side. Cook roti in batches for 5 mins on each side or until golden brown over medium heat.
5. Drain excess oil on paper towel and cut when its cooled.
6. Serve with ajat.