Bone marrow varuval with roti

PT30M

First published in 2022
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Ingredients

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Imperial

Roti

  • 300g of plain flour, plus extra for dusting
  • 1/3 tsp salt
  • 1/2 tsp sugar
  • 100ml of whole milk
  • 100g of warm water
  • vegetable oil, to cook

Bone marrow and sauce

Spice paste

Garnish

1

Make the dough for the roti by warming the milk to body temperature in a small pan, then combining with the warm water. Combine the flour, salt, sugar and baking powder in a bowl, then add the milk and water and knead well until the dough comes together. Continue kneading for 10-12 minutes until the dough feels like Play Doh

  • 100ml of whole milk
  • 100g of warm water
  • 300g of plain flour, plus extra for dusting
  • 1/3 tsp salt
  • 1/2 tsp sugar
2

Divide into 80-100g balls. Coat each ball in oil, cover with cling film and rest for 3-4 hours or over overnight in the fridge

3

Preheat the oven to 180C/gas mark 4 

4

Heat oil for deep frying to a temperature of 180C and deep fry the sliced onions for a few minutes, or until golden brown. Drain on kitchen paper

  • vegetable oil, for deep frying
  • 2 brown onions, finely sliced
5

Lay the marrow bones out in a tray and sprinkle a pinch of sea salt over the cut side. Roast for 6 minutes

6

Roll the rested dough into 2cm thick discs on a well oiled surface and rest for 2-3 minutes. Starting with the first disc, carefully stretch the dough into a rectangle as far as you can without tearing. Traditionally the roti is ‘thrown’ or ‘slapped’ to stretch out. Once stretched, sprinkle some oil and flour over the roti and gather it up. Finally coil it into a tight circle, tucking the edge underneath to secure it from unraveling. Repeat with the remaining discs, then cover and rest again for 30 minutes

7

Make the spice paste. Heat 2 tbsp oil in a heavy bottomed saucepan over medium heat. Add the coconut to it and fry until golden brown. Set aside in a bowl and wipe down the pan

8

Heat another tablespoon of oil in the same pan and fry all the remaining ingredients for the spice paste on medium-low heat for 2 minutes. Add them to the coconut and blitz everything to a thick paste, adding a little bit of water to help you along

9

Heat a wide heavy bottomed saucepan over medium-high heat. Add 1 tbsp of oil to it and add the curry leaves, fried onions, ginger and garlic and fry for a couple of minutes, adding a splash of beef stock if it looks dry

10

Add the turmeric and red chilli powder and fry for 30 seconds. Tip in the tomato paste and green chillies and cook for about 2 minutes

11

Add the spice paste along with the remaining beef stock and coconut milk. Simmer everything till it is reduced to a thick sauce. Season to taste

12

Transfer the roasted bones to the curry sauce and simmer for 5-8 minutes

13

To cook the roti, preheat a frying pan over a medium-high heat and roll the balls out to a 10-12cm disc. Add a splash of oil to the pan followed by the first roti and fry for 1 minute. Flip the roti and fry for a further minute, then continue to flip every 20 seconds until the roti is golden and crisp. It should take 3-4 minutes in all. Crush the roti before serving

  • vegetable oil, to brush
14

Heat 2 tablespoons of the vegetable oil in a frying pan and once it’s hot, add the curry leaves. Cook for a few seconds, just until they crisp up. Drain on kitchen paper

15

Once the bone marrow has finished cooking through, garnish with the fried curry leaves and serve with the freshly cooked crisp rotis

First published in 2022
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