Sel roti is a sweet, ring-shaped Nepali bread made from rice batter and fried in oil. Crisp on the outside, soft and slightly chewy within, it is a festival classic, especially around Tihar and Dashain, and a favourite at weddings and family gatherings. It looks tricky, but with a smooth batter and a steady hand it is a rewarding thing to make at home.
What is sel roti?
Sel roti is a traditional Nepali bread made from a lightly sweetened rice-flour batter, poured in a ring into hot oil and fried until golden. It is eaten as a snack or with breakfast, often alongside tea or a vegetable curry.
The name is commonly written as sel roti or selroti. It is made throughout Nepal and in Nepali communities in Darjeeling, Sikkim and further afield. Families often prepare a big batch during festivals so guests can drop in and enjoy it throughout the day.
What ingredients do you need for sel roti?
You need rice flour, sugar, ghee, ripe banana, milk, cardamom and water, plus oil for frying. This amount makes about 12 sel roti.
- 300 g (about 2 cups) fine rice flour
- 100 g (1/2 cup) sugar
- 1 large ripe banana, mashed
- 120 ml (1/2 cup) milk, plus extra if needed
- 2 tablespoons ghee, melted
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 120 to 180 ml (1/2 to 3/4 cup) water
- Neutral oil for deep frying (enough for about 5 cm depth in your pan, around 2 litres)
Traditionally the rice is soaked for a few hours and ground into a batter. Rice flour is a convenient shortcut, and a fine, fresh flour gives the best texture. The ripe banana adds sweetness and helps the batter stay tender. Nepalese groceries and spices are available in store at Indreni Supermarket in Rockdale.
How do you make sel roti?
Whisk the flour, sugar, banana, milk, ghee and cardamom into a thick pourable batter, rest it for an hour, then pour rings into hot oil and fry until golden on both sides. Each ring takes about three minutes.
- In a large bowl, whisk the rice flour, sugar, cardamom and salt together.
- Add the mashed banana, milk and melted ghee. Gradually pour in the water, whisking until you have a thick, smooth, pourable batter with no lumps.
- Cover and rest the batter for 1 hour. Check it again before frying and adjust with a splash of milk or a spoonful of flour.
- Heat about 5 cm of oil in a wide, deep pan to 170 to 180 degrees Celsius. Never leave hot oil unattended, keep water away from it, and lower the batter in carefully. Test with a drop of batter, which should rise and sizzle straight away.
- Transfer the batter to a squeeze bottle. Pour a ring about 10 cm across into the oil, circling from the outside inwards.
- Fry for about 2 minutes, then turn gently with a skewer or chopsticks. Fry for another 1 to 2 minutes until deep golden.
- Drain on paper towel and serve warm. Repeat with the remaining batter, stirring it between rings.
The shape is the part everyone worries about. Traditional cooks use a cloth with a hole or a funnel to drizzle the ring. At home, a squeeze bottle or a small zip-top bag with the corner snipped works well. A steady swirl, starting from the outside and moving in, gives a neat circle.
Why is my sel roti not holding its shape?
The batter is usually too thin, the oil too cool, or the rice flour too coarse. The batter should fall in a thick ribbon, and the oil should sit at about 170 to 180 degrees Celsius so the ring sets as soon as it hits the pan.
- Too thin: whisk in a spoonful of extra rice flour.
- Too thick: add a splash of milk or water, one tablespoon at a time.
- Oil too cool: sel roti will soak up oil and break apart. Test with a drop of batter, which should rise and sizzle immediately.
- Oil too hot: the outside darkens before the inside cooks. Lower the heat slightly.
What do you serve with sel roti?
Sel roti is typically served with hot tea, yoghurt, a potato and vegetable curry, or a simple dollop of homemade pickle. At festivals it is also offered alongside other sweets and snacks.
For a sweet breakfast, try it plain with a cup of chai. For a savoury spread, pair it with aloo tarkari, a spiced potato dish, and a little achar on the side.
How do you store sel roti?
Sel roti keeps at room temperature in an airtight container for two to three days. Cool completely before storing, and refresh in a warm oven for a few minutes if you would like to bring back the crispness.
Because it is fried and made without preservatives, it is best eaten fresh. Many families make sel roti in the morning and enjoy it through the day.
Once you get the knack of the ring, sel roti disappears quickly. Nepalese groceries and spices are available in store at Indreni Supermarket, Rockdale. Enjoy cooking a festival favourite at home.