Dinner/ Vegetarian

Roti with Masala Stew

What do think about, when you say “Dutch Food”? Well, cheese, and fish and… licorice, I guess. Or at least this is what I had in mind before I started living here. And boy, I was wrong. The authentic Dutch food is not super spectacular: potatoes, dairy, meat, all a bit blend and mixed together, nothing too wow. But what Dutch people brought into their cuisine from other places, that is wow! An amazing mix of Indonesian, Suriname and South African dishes, adapted to the European taste, took me by surprise. In these 5 years since I have been living in the Netherlands I discovered so many flavors, spices and combinations and I must say, some of these dishes actually became my favorite foods! And among them it is also this Masala Stew – a potato, beans and corn stew, flavored with warm tones of coriander, cumin and cardamom, heated up by Madame Jeanette Peppers and served on a buttery flat roti skin. You can keep this vegan by removing the egg and replacing the butter with oil, or you can add chicken thighs to this stew if you like meat, you can even add lentils for more vegan protein. This is super vesatile and very easy to transform into a family recipe.

Roti with Masala Stew

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By Adriana Serves: 2
Prep Time: 60 minutes Cooking Time: 30 minutes Total Time: 1 hour 30 minutes


  • For the flat bread you will need:
  • 150 gr all purpose flour
  • 80 ml warm water
  • 1/2 tsp of fine salt
  • 30 gr of melted butter
  • For the Masala Stew:
  • 2 medium floury potatoes
  • 4 cloves of garlic
  • 1 small yellow onion
  • 150 gr green beans
  • 1 medium corn
  • 1 tbsp of Masala
  • 250 ml of vegetable broth
  • 1/2 Madame Jeanette Pepper*
  • 2 tbsp oil
  • 2 hard boiled eggs



To make the roti flat bread dough all you need to do is mix 120 gr the flour with the water and the salt, using your hands.


When the dough comes together, knead for about 8-10 minutes until you obtain a smooth dough.


Form a ball and let it rest for 30 minutes, covered with a damp cloth.


In the meanwhile, preheat a skillet pan.


After the dough has relaxed, divide it in 6 pieces and start working the dough one part at a time.


Flour you work surface and roll out the dough in a very thin round sheet.


Cook the roti for about 20 seconds on one side in the pan and using tonsils, flip the roti and cook the second side directly on the fire from your stove**. They will puff up really quickly, so be careful not to burn them. This takes about 10-15 seconds.


Set the puffed roti aside and brush with melted butter. Continue with the rest of the dough.


Peel and cut the potatoes in medium cubes or wedges and boil for about 8 minutes.


Boil the beans and set aside.


Boil the corn until tender and cut in 6 thick round pieces.


Chop the onion, the pepper (remove the seeds!) and the garlic and cook in oil until the onion is translucent.


Add the potatoes and cook on high fire until a bit golden.


Add the masala to the pan, cook for a few second to release the flavors and add the broth to the pan. Lower the fire and cook until the potatoes are tender.


To thicken the sauce, smash 2 pieces of potatoes in the pan, using a fork and let the liquid thicken. At this point, add the corn and the beans to the pan and cook on very low fire for 5 more minutes.


Serve on a roti skin with egg and hot sauce, if you like your food really spicy.


* Madame Jeanette Peppers are very hot, so if you like something more mild use a red pepper instead. ** you can cook the roti in your preheated pan on both sides, the roti will not puff as much, but you will still obtain those bubbles in the dough.

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