Nepali Aloo Masala Curry
A spicy Nepali-style one-pan curry with potatoes, tomatoes, and warming masala for a quick comfort meal.
Traditional Nepali Sel Roti
Sel Roti is a beloved Nepali festive treat made from a smooth fermented rice batter that is piped into hot oil in ring shapes.
The result is beautifully golden, lightly sweet, and wonderfully aromatic — crisp on the outside and tender inside. Perfect with tea, yogurt, or savory curries.
Ingredients
- 120 g Sugar or to taste
- 250 ml Milk lukewarm
- for deep frying Oil
- 1 small Banana ripe, mashed (optional for softness)
- 400 g Rice Flour fine
- 1/2 tsp Cardamom ground
- 1 tbsp Ghee melted, optional
- as needed Water to adjust batter consistency
Method
20m30m1h 50m
- In a bowl, mix rice flour, sugar, cardamom, milk, mashed banana (if using), and ghee to form a smooth thick batter.
- Add a little water as needed until batter flows in a thick ribbon.
- Cover and rest for at least 1 hour (or overnight in the fridge for deeper flavour).
- Heat oil in a deep pan over medium heat.
- Pour batter from a jug, squeeze bottle, or cloth with a hole to form ring shapes directly into the oil.
- Fry each ring 2–3 minutes per side until deep golden and cooked through.
- Lift out and drain on kitchen paper.
- Serve warm or at room temperature.
Notes
Resting the batter helps flavour and texture; do not skip if possible.
Keep oil at medium heat so rings cook through without browning too fast.
Practice one test ring first to check batter thickness and pouring control.
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