I'm from Nepal and Selroti is a dish which almost everyone has slightly different recipe for which they swear by, I've seen people add spices like fennel and black pepper, some wild cards like soda (bicarb). It really is an art form to make these perfectly, it requires a lot of practice and patience. There are different traditional hacks as well as modern gadgets specifically for selroti.
Soda makes so much sense! And the ghee - do you add hot ghee to it? Many Indian recipes add hot oil to the batter so that the dish doesn’t soak too much oil while deep frying.
@@mugdhanbapat My mom adds ghee, black pepper and cardamom and uses "taichin" rice, idk what it is called in English. It is short and a bit more starchy than the normal rice we eat.
So excited by this! I really, really LOVE this format. Once you get to Z please go back again and do others that you did not cover as I love learning about food from other countries!
From Oman here, most famous dishes are: Shuwa (slow cooked meat in a wonderful marinade), Harees (pearl parley with chicken, think risotto), Omani Halwa, Qabooli spiced lamb or fish served with rice and chickpeas, Mishkak meat skewers served with tamarind sauce, Ma’ajeen south of Oman stew with beef and milk. These are only some of the top of my head.
I really really hope they make Omani halwa. I grew up there and I have so many fond memories of eating halwa during Eid and whenever there were guests around. ❤
About a month ago I read CELESTIAL BODIES, Booker-winning book by Omani writer Jokha Al-Harthi and I am really looking forward to that episode and at least some of the names of the dishes you mentioned sound pretty familiar. Greetings from Poland!
I have to say thank you so much for this video. Sometimes when I'm cooking I try something, it doesn't turn out the way its supposed to and I always lose confidence and feel like I shouldn't make it anymore. Seeing even a trained chef struggling with new dishes really helps give perspective that I shouldn't give up and keep trying. ❤
as cheesy as it sounds "practice makes perfect" is very true and you will get better over time, even with hickups ;3 (I'm in charge of grilling the steaks because I mostly get it right.. but sometimes I overcook them a little bit. it frustrates me to no end but when I don't do the steaks next time, no one in the family would. so i keep trying to get it right ^^')
NEPALI HERE FINALLY AHHHH IVE BEEN WAITING FOR THIS SOOOOO LONG I HSVENT WATCHED IT BUT THIS MADE MY DAYYY. Okay i watched its. Its sel. Its one of the most beloved dishes here in Nepal and all grandmas and moms are expert in making them. Alsooo Ben's hand technique is wrong, here people use ONE hand. We also have specialized utensils now to make the ring easier. I personally love to have this crispier. And you can pair it with savory side dishes or tea. Its delicious in everyway. I loved watching this.
Okay that was fun watching you navigate through the process lol. That’s what many of us do since no one has a written down recipe, it’s all in the feels. As for the tips: 1. We don’t usually blend the rice completely to make a smooth batter. A coarser grind is actually preferred because it gets even crunchier on the outside. 2. Fry it in a really hot oil for the batter to immediately set in a circle. 3. Most of us don’t pour with our hands anymore. We use the bottle trick. The batter had to be a lil thinner. (We usually test the consistency by pouring it in another plate or something before going for the oil, just to be sure it flows well) 4. Fermentation is an IMPORTANT step for the fluffy insides and the taste. Some people do use baking powder but the result isn’t the same ofc. 4. As for the spices, it’s up to you really. Cardamom is a classic but you could always use cloves, black pepper, fennel seeds, cinnamon, etc. Have fun experimenting!!
Okay so technique wise it doesn’t really matter how you do it, I think ben using the piping method was amazing, the results actually vary depending on your ratio of Ghee, sugar as well as the temperature of the oil. If you have the oil bit hotter and ad a bit more ghee you can get the golden color quicker without burning it and you get that rough (almost goosebumps like) texture because of ratio of the ghee. Amazing job and was worth the wait. Also keep in mind that like someone else said in the comments, we also go through various stages of burnt or non circular sel rotis before we start getting it right even with help from elders
Some people use polythene bags used for oil packets, it works just fine. There is no tradition of writing down the recipes and portions are taken by assumption, typical Asian style😂
I laughed when the entire wheel said Oman... had to google it. Surely there was another O country? Nope.... Oman is the only one Wikipedia lists. Haha, I love this series. When you finish, you really should start back at A again!
I had a Nepali math professor in college. Couldn't teach math worth a damn, but he cooked for international food day every year and every single dish was absolutely incredible. I have no idea why he didn't just run a restaurant instead of teaching, he would have made way more money and there would have been far fewer miserable math and physics students.
From Oman. One of the dishes we usually have during Eid (religious holidays) is orsiya (عرسية). There are different variants but the most popular is the one made with lamb. In its most basic form it’s rice and meat mashed together. There also various topping (sauces) that accompany it. Simple to make.
Would that translate to shewa (sp) in American English? I had just looked at food from Oman on Google. I, too, thought this or the stew (mukakak) would be a dish for the team.
@@tamarakaddatz9955 Shewa شوا is a different dish! It's like meat slow cooked under ground. Another good option (although maybe harder to make in a studio haha)
YES love that you guys went with sel roti. These are the best parsad (religious offering usually fruit, nuts, and or sweets) to get especially during dashain. In making it you guys were in my opinion 90% there!! You nailed how the inside should be kind of like a fluff or sponge, as for the outside the ones i grew up with has a fried consistency like a katsu in that it's crispy and has that nice crunch Edit: Have to clarify to the people at home that I am Nepali and live in Texas, USA
oh wow i didnt know parsad was universal like that, in my Surinamese family we also use and make parsad for religious hindi reasons and it's even called the same.
I went to Nepal with school when I was 17 for 3 weeks. During our trip a large amount of our meals included a form of fried dough/bread. I can't remember if we had sel-roti but we definitely had gurung bread. We also went to the Seven Women where we took a cooking class making curries, orka and lots of different recipes. It was amazing!
I remember watching this and saying to myself "they're only on 'e' this is gonna take forever.."... And now I'm saying to myself "theyre already on 'n' what??!!" You could do this whole series over, I'd watch it. ❤️
I think you made the batter a bit smoother than needed. You needed to have a grainy texture at the end, not as smooth as you got. But believe me, many Nepalese (including me), who have enjoyed sel roti for so long, still can't make it properly. So, kudos to your first attempt.
👏 That looks great for the first attempt. I remember my childhood(In village)...My grandma used to cook this (Sel Roti in Nepali) all night before going to Kathmandu as a gift for all her children and grandchildren(living in Kathmandu) She use to cook it so well with hallow inside....that i used to use it as a Straw to drink juice and tea. It really reminded me of my childhood.Please don't judge my English!😂
That was a great attempt! I'm from Nepal but we (with my family) now live in Wales so festival time my mum will always make selroti. I personally have never made them cuz the hand to oil thing scares me! But my mum uses one hand to pour the batter into the oil with the other hand is ready to flip (with a wooden chopstick). I'm afraid I can't give you any tips on the ratio of ingredients because we are a "measure with your heart" household, but normally we would soak the rice with whole cardamoms overnight before blending it the next day and then melt the ghee in before putting it into the batter. We also have a specific kind of cooking pot with a built in bump in the middle to circle the batter around or the good old fashioned way of doing it would be to put a small metal dish upside into the middle of the pot. More recently I've seen different gadgets flying around to pour the batter into the oil, one is reminiscent of that gravy pouring gadget with the trigger you guys reviewed before. Maybe if you still have that flying around that would be worth trying! But next Diwali time I'll give the piping bag a go with my mum!
You can do it! I cook a lot, and have been burned by thick soups more than oil. What makes oil splatter is air pockets and water --- you should be perfectly fine next Diwali!
1:42 "Like cold brew coffee. [Ebbers winces] No! Not like cold brew coffee!" We need a mashup video of every time someone has said something to get a "why are you making my brain hurt" reaction out of Ebbers.
Guys if you're ever gonna make it again, I would suggest you to grind the soaked water without the water to make a sort of rough sand like rice flour, then add sugar, ghee, and water to make a batter out of the "flour". This will give you crispiness (I don't know what to call it -you can see that in the picture) and not that clean-shaven-looking rotis lol... Thank you so much for the video, had a great laugh.
I went back to the start to see the original picture, because I remembered it had a texture that theirs lacked. I thought maybe it had been dipped or coated in some kind of grain after it was fried, but your explanation makes more sense! From my perspective (as an American) it almost looked like it had a sprinkling of cornmeal or similar on the outside.
It's so nice seeing the people from these regions pleased to see people trying the food from their home towns and countries. That's what's great about Niche channels. Don't fall for the rage bait!
Not what I thought you'd have picked from Nepal, but I'm glad you did. I enjoyed the process of you figuring out how to get there & the final result looks delish.
I love this! I’m an American woman who married a Nepali immigrant. We live a lot of the traditions from his culture and I’ve had a lot of trouble learning Nepali cooking! Sel needs to be much grainer as you crunch on the bits of rice and seed and the oil needs to be a bit darker so they get a very dark brown color! It’s very hard to adjust to Nepali traditions as a lot of the doughs used tend to be fairly grainy and crunchy which is very different than our instincts as westerners! The first time I made Waa (a sort of lentil pancake) I ruined the batch because I ground the lentils too finely. It was so much fun to see other people flounder a bit like I have while learning lol I know exactly how it feels like to begin cooking something that’s Nepali and it ends up not looking anything like it’s supposed to! But you guys did get the shape of Sel really close on the last two!
In the photo the Sel rings did seem to have some texture to them. In the back of my mind I recall seeing an Asian rice dish that originally used old broken rice. It had that rough texture and crunch.
Would love to see a collab with Jay over at smash fishing (Guernsey) He could take you out foraging and then you could bring back the catch and him to the sorted kitchen and cook it all up! I suggested this to him in a live chat and he is down for it!
So our family from Nepal, Newari from the Kathmandu valley usually makes it a little thicker and grainier and that’s helps with consistency when pouring. It also gives the sel a texture similar to a pear but not juicy.
Couscous isn't a grain, though. It's semolina that has been bound together with hot/boiling liquid while being constantly rolled until the desired texture and size is achieved. It's cooked by that process and what we buy is just a dried version of that. It's closer to a pasta or noodle than it is an unprocessed/minimally processed raw grain like rice
So we’re from Nepal and would probably rate them 6 or 7. Like it could definitely be more golden brown and the texture could be a little more crunchy but really good for first few attempts.
These feel like Nepalese pancakes. You know when you make pancakes, you always have to make a few sacrificial pancakes to test the waters? This feels like that. I think dialing it in is part of the process.
Im from Nepal and have both eaten them and made them. The oil needs to be hot hot so the pastry isnt soaked in oil. Another tip. You need the batter to be not completely smooth.
Quite fun watching someone try to nut how how a popular dish from another county/culture can be replicated. And I do really like giving the ones doing the actual graft a look at the finished dish. This can be incredibly helpful for cooks who are well read/experienced.
There is nothing more quintessential Omani cuisine than Shuwa, which is a lamb dish usually prepared for eid. Other dishes you could consider are harees, orsiya, mishkak, tuna/kingfish curry with tamarind, baplo. I've been waiting to see how you would deal with O since this series started 😂 looking forward to the Oman episode.
These look delicious! I'm loving this series, I learn so much. What I particularly enjoy is the experimental element - seeing the wrong steps taken on the way to the right results. Everything one does in life, one has to be prepared to make mistakes while learning how to do it well, and this series achieves this without ever losing respect for the culinary culture being explored. Looking forward to Oman, although Oman, or maybe eve Oman, might have been fun.
I've made Qabuli, it's a bit like a biryani. Didn't have any camel so used mutton, though I hear chicken is pretty common now. Also made Harees, a sort of wheat berry porridge with meat, rendered fat & spices. Pretty tasty.
I visited Nepal in 2021 and had the pleasure of trying these. I was blown away by the unique flavor of the Cardamom in the sweet treat. Very delicious!
Nepal, I cant wait to see what the lads will be cooking from there ! Thanks Sorted, you are really spoiling us. First the advent calendar, yesterday the Marathon video, and now a new video from my favorite series.
Yes! One of my favorite series on the channel. Absolutely love the exploration of worldwide cuisine. Sidenote, 195 countries and only one that starts with O, I had no idea
Perfect timing, I snacked on sel roti this morning! I've been in Nepal for the past 2 months and see this sold in every city/village - they've definitely perfected the fried dough technique here! ❤😅
As a long time Nepali viewer who lives in England, this was so surreal and fun! I remember when Ben made Momo but Sel roti is great choice. My mum makes the best Sel roti, and she used a cut up cola can for more contorl. My attempts were as good as Ben and Jamie's. It takes time but we'll done boys! They also taste great with a cuppa the next day ❤
One of my favorite series. Would love to see some of these show up on sidekick or a cook book. Because there are so many food blogs and what not online its hard to find good recipes for some global foods.
This has made my day! I have followed this channel for the past few years now, and they finally cooked something from my country 🙌🏾. I have never attempted making Selroti as I would probably struggle as you guys 😂. My mum makes it, but she just eyeballs all the ingredients and the ratio. If you would like to try one and other Nepali cuisine, I would suggest going to Aldershot as they have plenty of restaurants there 😅
What I love about these international dish challenges is when the next one comes up we straight away get people from that country making suggestions which I've already gone and looked up and found a couple I want to give a go. Deffo going to give Omani Halwa a try next weekend when I have some time
Really good. Well done Ben, Jamie and Mike. This is something like adhirasam, which is an indian sweet. We do it here in Malaysia also and is usually for festivals like weddings, and has to be made fresh to bring positive vibes to the event. And instead of white sugar, we use jaggery, so the colour is slightly darker.
Every family, even every person I know has slightly different recipes. My grandmother used to add ground tree bark(special tree) which gave slimy consistency. It can be made from refined maize flour too.
I had to look up sel Roti as I had never heard of it before. I was impressed; it is an 800-plus-year-old dish. Big difference how the Sorted crew did it and the recipes is the recipe lets for a couple hours before it is fried. Good job
So proud that the pronunciation of sel roti was not butchered. So happy to see my culture get represented. Though I live and was born in India, this is my culture and has been before India became india.
Love this series as I do all of them. But would love to see these done with, instead of a picture, but with the food team making a traditional version of these dishes to do a comparison with at the end for both presentation as well as taste.
About oil temperature, I learned from my Chinese-Indonesian grandmother that you can fry things at a lower temperature, yes what you're frying will absorb oil, but you get a different kind of crispiness. She used to fry tofu very lightly coated with flour at a lower temperature than she'd fry chicken, for example. At the end of the fry, the tofu would have dried up a bit, it becomes meatier and you get a thicker crust that's perfect for soaking up whatever sauce you put it in. But it's different than low temperature dry-blanching, that's also done in oil.
They make these in Bhutan too! I remember having them at a celebration at school and being very surprised when I bit into it as I was expecting something like a pakora.
I'm afraid the chances are not too big... There are at least 10 P-countries... But I'd love to see them cooking (preferably: badly :D) something from Poland. They already did bigos though! Śląska rolada and kluski śląskie would be great - if only they had "Ś" in their wheel alphabet :D
What I think would be great is that you can continue to show the picture of what it should look like and let them do their thing. But also when it's all said and done have one that's been pre-made by Kush that you bring out and then compare the two in taste.
My partner and I were in London in May and went to a nepalese restaurant in Peckham that had something very similar looking on the menu! It was like a doughnut but also not quite!
sooooo what I would love to see is Ben sees the picture and the normal sees the recipe and they can't talk about the dish at all. Would prob require another commenter to keep the talk going but I think that would be amazing, just some non-stop "give me that" "you're ruining it" "JAMMMIEEEEEEE." Plus without doing the play the play and planning Ben has more time for puns and talking about the allotment which is always nice
That was fun... mebbe trying first with instruction on pouring thru bottle cap w/finger flow control to look like onion ring (lol .. not squiggly) would have got you there quicker, but - it was fun watching you try!
Idea/question: piping bags vs some manner of syringe. Piping bags look like they work well, but aren't they wasteful? Are they recycleable or compostable? Would a washable/reusable syringe work as well or close enough?
I think you should invite someone from the country into the studio to talk about the food as you’re making it and judge it at the end. Or someone who has family originally from the country and is familiar with the food.
barely related tangetial thought: the point about couscous not needing cooking is actually very useful, "Rehydrated Couscous with Assorted Condiments That Happened to Be in My Fridge" was a depression meal that formed a significant portion of my diet when I was at a point where cooking anything was an overwhelmingly monumental task for me, and it holds an honorary position in my heart as a result, I should retry that one day, but make it an actual vibrant dish
"Many traditions will be broken, we apologize in advance" honestly should be the tagline for this entire series, if not the channel.
Fair 😆
Specially for Jay 🤣
The title of Jamie's autobiography.
way too harsh
Nah., should be part of the national anthem for England/ Great Britain/ UK
"How useful the onion is in the onion ring". Ben laughs gleefully. Love seeing this kind of happy interaction where it's obvious you like each other.
Same 🥰 these moments reveal the core foundation to this friend group ❤
I giggled, and nodded, at that bit.
They're almost as affectionate and supportive as James and Barry.
I'm from Nepal and
Selroti is a dish which almost everyone has slightly different recipe for which they swear by, I've seen people add spices like fennel and black pepper, some wild cards like soda (bicarb).
It really is an art form to make these perfectly, it requires a lot of practice and patience.
There are different traditional hacks as well as modern gadgets specifically for selroti.
I could totally go for a savoury version. Drizzled with melted cheese...
Soda makes so much sense! And the ghee - do you add hot ghee to it? Many Indian recipes add hot oil to the batter so that the dish doesn’t soak too much oil while deep frying.
@@mugdhanbapat My mom adds ghee, black pepper and cardamom and uses "taichin" rice, idk what it is called in English. It is short and a bit more starchy than the normal rice we eat.
@@phenom1153 sort of like sushi rice?
@@ladyhelsbels636 From what I've seen online, I think so
So excited by this! I really, really LOVE this format. Once you get to Z please go back again and do others that you did not cover as I love learning about food from other countries!
here here!
Fantastic idea!!
Yeah this is such a brilliant series, I really hope we get a season 2 and 3 of it.
yes, another round with the already done countries taken off the wheel would be brill (and so on and so forth)
From Oman here, most famous dishes are: Shuwa (slow cooked meat in a wonderful marinade), Harees (pearl parley with chicken, think risotto), Omani Halwa, Qabooli spiced lamb or fish served with rice and chickpeas, Mishkak meat skewers served with tamarind sauce, Ma’ajeen south of Oman stew with beef and milk. These are only some of the top of my head.
They sound delicious. Which is your favorite?
I gotta find my nearest Omani(?) Restaurant.
@@janmay3901 all are to be honest!
I really really hope they make Omani halwa. I grew up there and I have so many fond memories of eating halwa during Eid and whenever there were guests around. ❤
About a month ago I read CELESTIAL BODIES, Booker-winning book by Omani writer Jokha Al-Harthi and I am really looking forward to that episode and at least some of the names of the dishes you mentioned sound pretty familiar. Greetings from Poland!
For Oman - their Omani Halwa. You guys are living every guys dream, doing what you enjoy with your best mates and having loads of fun in the process.
Wow, that’s very generous of you. 😊
I have to say thank you so much for this video. Sometimes when I'm cooking I try something, it doesn't turn out the way its supposed to and I always lose confidence and feel like I shouldn't make it anymore. Seeing even a trained chef struggling with new dishes really helps give perspective that I shouldn't give up and keep trying. ❤
as cheesy as it sounds "practice makes perfect" is very true and you will get better over time, even with hickups ;3
(I'm in charge of grilling the steaks because I mostly get it right.. but sometimes I overcook them a little bit. it frustrates me to no end but when I don't do the steaks next time, no one in the family would. so i keep trying to get it right ^^')
NEPALI HERE FINALLY AHHHH IVE BEEN WAITING FOR THIS SOOOOO LONG I HSVENT WATCHED IT BUT THIS MADE MY DAYYY.
Okay i watched its. Its sel. Its one of the most beloved dishes here in Nepal and all grandmas and moms are expert in making them. Alsooo Ben's hand technique is wrong, here people use ONE hand. We also have specialized utensils now to make the ring easier.
I personally love to have this crispier. And you can pair it with savory side dishes or tea. Its delicious in everyway.
I loved watching this.
Kiwi here - Y'all Nepalese hold a place in our national heart.
Okay that was fun watching you navigate through the process lol. That’s what many of us do since no one has a written down recipe, it’s all in the feels. As for the tips:
1. We don’t usually blend the rice completely to make a smooth batter. A coarser grind is actually preferred because it gets even crunchier on the outside.
2. Fry it in a really hot oil for the batter to immediately set in a circle.
3. Most of us don’t pour with our hands anymore. We use the bottle trick. The batter had to be a lil thinner. (We usually test the consistency by pouring it in another plate or something before going for the oil, just to be sure it flows well)
4. Fermentation is an IMPORTANT step for the fluffy insides and the taste. Some people do use baking powder but the result isn’t the same ofc.
4. As for the spices, it’s up to you really. Cardamom is a classic but you could always use cloves, black pepper, fennel seeds, cinnamon, etc.
Have fun experimenting!!
Okay so technique wise it doesn’t really matter how you do it, I think ben using the piping method was amazing, the results actually vary depending on your ratio of Ghee, sugar as well as the temperature of the oil. If you have the oil bit hotter and ad a bit more ghee you can get the golden color quicker without burning it and you get that rough (almost goosebumps like) texture because of ratio of the ghee. Amazing job and was worth the wait.
Also keep in mind that like someone else said in the comments, we also go through various stages of burnt or non circular sel rotis before we start getting it right even with help from elders
the burnt, non circular ones are chef snacks. 🤤
Some people use polythene bags used for oil packets, it works just fine. There is no tradition of writing down the recipes and portions are taken by assumption, typical Asian style😂
I laughed when the entire wheel said Oman... had to google it. Surely there was another O country? Nope.... Oman is the only one Wikipedia lists. Haha, I love this series. When you finish, you really should start back at A again!
Yeah, they forgot about Ongland, Oraguay and Ostonia though.
Onited States of America, Onited Kingdom, Orgentina
Could have added Österreich (Austria)
@@Lark1610 Don't forget Ostralia!
The Y will always be a fun one
I had a Nepali math professor in college. Couldn't teach math worth a damn, but he cooked for international food day every year and every single dish was absolutely incredible. I have no idea why he didn't just run a restaurant instead of teaching, he would have made way more money and there would have been far fewer miserable math and physics students.
Wild but I either had this professor or something exactly the same happened to me. Did his name rhyme with a Mario character?
food ventures are a lot of work, teaching is slightly less work, teaching poorly is a lot less work.
@@sreichman1 Oh hey Steve, small world, isn't it. We were talking about this guy at the eclipse, yes LOL
Probably because gastronomy is the most unpredictable and stressful lines of business imaginable.
@@Lark1610 Yeah, I do get it, especially since he's tenured, but he seemed much happier when he was cooking. Missed calling, unfortunately, I think.
Love the new format. Showing the finished dish before so they know what they’re working towards is a very good idea
Glad you like us mixing things up!
From Oman. One of the dishes we usually have during Eid (religious holidays) is orsiya (عرسية). There are different variants but the most popular is the one made with lamb.
In its most basic form it’s rice and meat mashed together. There also various topping (sauces) that accompany it.
Simple to make.
Would that translate to shewa (sp) in American English? I had just looked at food from Oman on Google. I, too, thought this or the stew (mukakak) would be a dish for the team.
@@tamarakaddatz9955 Shewa شوا is a different dish! It's like meat slow cooked under ground. Another good option (although maybe harder to make in a studio haha)
YES love that you guys went with sel roti. These are the best parsad (religious offering usually fruit, nuts, and or sweets) to get especially during dashain. In making it you guys were in my opinion 90% there!! You nailed how the inside should be kind of like a fluff or sponge, as for the outside the ones i grew up with has a fried consistency like a katsu in that it's crispy and has that nice crunch
Edit: Have to clarify to the people at home that I am Nepali and live in Texas, USA
oh wow i didnt know parsad was universal like that, in my Surinamese family we also use and make parsad for religious hindi reasons and it's even called the same.
I went to Nepal with school when I was 17 for 3 weeks. During our trip a large amount of our meals included a form of fried dough/bread. I can't remember if we had sel-roti but we definitely had gurung bread. We also went to the Seven Women where we took a cooking class making curries, orka and lots of different recipes. It was amazing!
I remember watching this and saying to myself "they're only on 'e' this is gonna take forever.."... And now I'm saying to myself "theyre already on 'n' what??!!" You could do this whole series over, I'd watch it. ❤️
Thank you for exploring our culinary minds. By teaching how to cook basic dishes. To showing us what other people eat in other countries.
You're welcome, thanks for watching and coming along on this journey with us!
I think you made the batter a bit smoother than needed. You needed to have a grainy texture at the end, not as smooth as you got.
But believe me, many Nepalese (including me), who have enjoyed sel roti for so long, still can't make it properly. So, kudos to your first attempt.
👏 That looks great for the first attempt. I remember my childhood(In village)...My grandma used to cook this
(Sel Roti in Nepali)
all night before going to Kathmandu as a gift for all her children and grandchildren(living in Kathmandu)
She use to cook it so well with hallow inside....that i used to use it as a Straw to drink juice and tea.
It really reminded me of my childhood.Please don't judge my English!😂
That was a great attempt! I'm from Nepal but we (with my family) now live in Wales so festival time my mum will always make selroti. I personally have never made them cuz the hand to oil thing scares me! But my mum uses one hand to pour the batter into the oil with the other hand is ready to flip (with a wooden chopstick). I'm afraid I can't give you any tips on the ratio of ingredients because we are a "measure with your heart" household, but normally we would soak the rice with whole cardamoms overnight before blending it the next day and then melt the ghee in before putting it into the batter. We also have a specific kind of cooking pot with a built in bump in the middle to circle the batter around or the good old fashioned way of doing it would be to put a small metal dish upside into the middle of the pot.
More recently I've seen different gadgets flying around to pour the batter into the oil, one is reminiscent of that gravy pouring gadget with the trigger you guys reviewed before. Maybe if you still have that flying around that would be worth trying! But next Diwali time I'll give the piping bag a go with my mum!
Those are great tips!! I am not a “fryer”, but I would definitely love to taste these.
You can do it! I cook a lot, and have been burned by thick soups more than oil. What makes oil splatter is air pockets and water --- you should be perfectly fine next Diwali!
@chronicallynerdy4074 I definitely want to get used to doing it by hand but I don't trust myself to not accidently put my hand in the oil 😆😆
1:42 "Like cold brew coffee. [Ebbers winces] No! Not like cold brew coffee!" We need a mashup video of every time someone has said something to get a "why are you making my brain hurt" reaction out of Ebbers.
That was fun! I loved the excitement, and Ben getting sliiiiightly obsessed with having "just one more try" at the end. I think they did great! 😀
There is always time for just one more try! It becomes a little addictive trying to get it perfect.
Happens when you are a bit of a perfectionist..like me...😂
Guys if you're ever gonna make it again, I would suggest you to grind the soaked water without the water to make a sort of rough sand like rice flour, then add sugar, ghee, and water to make a batter out of the "flour". This will give you crispiness (I don't know what to call it -you can see that in the picture) and not that clean-shaven-looking rotis lol... Thank you so much for the video, had a great laugh.
I went back to the start to see the original picture, because I remembered it had a texture that theirs lacked. I thought maybe it had been dipped or coated in some kind of grain after it was fried, but your explanation makes more sense! From my perspective (as an American) it almost looked like it had a sprinkling of cornmeal or similar on the outside.
It's so nice seeing the people from these regions pleased to see people trying the food from their home towns and countries. That's what's great about Niche channels. Don't fall for the rage bait!
Not what I thought you'd have picked from Nepal, but I'm glad you did. I enjoyed the process of you figuring out how to get there & the final result looks delish.
Thank you 😁
I love this! I’m an American woman who married a Nepali immigrant. We live a lot of the traditions from his culture and I’ve had a lot of trouble learning Nepali cooking! Sel needs to be much grainer as you crunch on the bits of rice and seed and the oil needs to be a bit darker so they get a very dark brown color! It’s very hard to adjust to Nepali traditions as a lot of the doughs used tend to be fairly grainy and crunchy which is very different than our instincts as westerners! The first time I made Waa (a sort of lentil pancake) I ruined the batch because I ground the lentils too finely. It was so much fun to see other people flounder a bit like I have while learning lol I know exactly how it feels like to begin cooking something that’s Nepali and it ends up not looking anything like it’s supposed to! But you guys did get the shape of Sel really close on the last two!
In the photo the Sel rings did seem to have some texture to them. In the back of my mind I recall seeing an Asian rice dish that originally used old broken rice. It had that rough texture and crunch.
I've never heard such a hard "w" as when he said "wet rice" LOL
We clocked that too.... it almost sounded like Ebbers said WHET 😆
Like it had Whetted his appetite...
That and "whaffa thin" 😆
Would love to see a collab with Jay over at smash fishing (Guernsey) He could take you out foraging and then you could bring back the catch and him to the sorted kitchen and cook it all up! I suggested this to him in a live chat and he is down for it!
It's not traditional, but I like adding a table spoon of light brown sugar into the recipe. Gets a really nice golden brown color that way.
So our family from Nepal, Newari from the Kathmandu valley usually makes it a little thicker and grainier and that’s helps with consistency when pouring. It also gives the sel a texture similar to a pear but not juicy.
Couscous isn't a grain, though. It's semolina that has been bound together with hot/boiling liquid while being constantly rolled until the desired texture and size is achieved. It's cooked by that process and what we buy is just a dried version of that. It's closer to a pasta or noodle than it is an unprocessed/minimally processed raw grain like rice
That one was a very interesting opening statement from Ben, he surely had something else in mind
@adam-vm3zj likely, but still an error, and as he's quick to point out others when they error, the same should be done with him
I came the comments for this. Was he thinking of quinoa?
@@solistheonegod that was my assumption, to be fair the two have a simlar look/mouth feel so i can understand the confusion
ben using his expertise to best figure out how to achieve the final product is honestly amazing tbh
normally its my mum making these, really impressed!! 🎉🎉
(I think you over ground the rice, losing the texture 😢)
Oooooo yay! What do you rate the boys out of 10?
So we’re from Nepal and would probably rate them 6 or 7. Like it could definitely be more golden brown and the texture could be a little more crunchy but really good for first few attempts.
@@SortedFood alot better than me 🤣🤣
From Nepal. Everyone in my family loved the video and Selroti pairs awesomely with tea.
These feel like Nepalese pancakes. You know when you make pancakes, you always have to make a few sacrificial pancakes to test the waters? This feels like that. I think dialing it in is part of the process.
i know what you mean but funny enough, for me my first pancake is always the best xD the ones after often don't work out as well.
Love seeing you guys learn more and having fun with these dishes! Love learning bere! You're the highlight of the day
Ben and Jamie looked at that plastic bottle like it’s Wilson from ‘Cast Away’.
Im from Nepal and have both eaten them and made them. The oil needs to be hot hot so the pastry isnt soaked in oil. Another tip. You need the batter to be not completely smooth.
Quite fun watching someone try to nut how how a popular dish from another county/culture can be replicated. And I do really like giving the ones doing the actual graft a look at the finished dish. This can be incredibly helpful for cooks who are well read/experienced.
There is nothing more quintessential Omani cuisine than Shuwa, which is a lamb dish usually prepared for eid. Other dishes you could consider are harees, orsiya, mishkak, tuna/kingfish curry with tamarind, baplo.
I've been waiting to see how you would deal with O since this series started 😂 looking forward to the Oman episode.
These look delicious! I'm loving this series, I learn so much. What I particularly enjoy is the experimental element - seeing the wrong steps taken on the way to the right results. Everything one does in life, one has to be prepared to make mistakes while learning how to do it well, and this series achieves this without ever losing respect for the culinary culture being explored.
Looking forward to Oman, although Oman, or maybe eve Oman, might have been fun.
I've made Qabuli, it's a bit like a biryani. Didn't have any camel so used mutton, though I hear chicken is pretty common now. Also made Harees, a sort of wheat berry porridge with meat, rendered fat & spices. Pretty tasty.
I visited Nepal in 2021 and had the pleasure of trying these. I was blown away by the unique flavor of the Cardamom in the sweet treat. Very delicious!
I love how the sorted method of "If you can do this with a method you feel safer with, then you can do this." Still holds true.
Nepal, I cant wait to see what the lads will be cooking from there ! Thanks Sorted, you are really spoiling us. First the advent calendar, yesterday the Marathon video, and now a new video from my favorite series.
Enjoy!
Absolutely love this series, so happy to see the next episode! 😊
Wish a happy new year to all the SORTED team and their families! Thanks For everything 😊😊😊❤❤❤
Happy New Year to you too. Thanks for all your support in 2024 :)
@SortedFood Always! And Will be there to support You next year
Yes! One of my favorite series on the channel. Absolutely love the exploration of worldwide cuisine.
Sidenote, 195 countries and only one that starts with O, I had no idea
I think this might be the first time they’ve fallen short of absolutely nailing it
Perfect timing, I snacked on sel roti this morning!
I've been in Nepal for the past 2 months and see this sold in every city/village - they've definitely perfected the fried dough technique here! ❤😅
As a long time Nepali viewer who lives in England, this was so surreal and fun! I remember when Ben made Momo but Sel roti is great choice.
My mum makes the best Sel roti, and she used a cut up cola can for more contorl. My attempts were as good as Ben and Jamie's. It takes time but we'll done boys! They also taste great with a cuppa the next day ❤
"We've all got fluffy insides!"
I think that is a deeper takeaway than it is given credit for... 😂
Oh, dear, we're seeing the boys' Nepal Rings 🫢
Surprised Ben didn’t come up with that one.
One of my favorite series. Would love to see some of these show up on sidekick or a cook book. Because there are so many food blogs and what not online its hard to find good recipes for some global foods.
This has made my day! I have followed this channel for the past few years now, and they finally cooked something from my country 🙌🏾. I have never attempted making Selroti as I would probably struggle as you guys 😂. My mum makes it, but she just eyeballs all the ingredients and the ratio. If you would like to try one and other Nepali cuisine, I would suggest going to Aldershot as they have plenty of restaurants there 😅
I been waiting for this for a month now, can’t wait to see what it is
I grew up in Oman, can't wait for this next one!!!
What I love about these international dish challenges is when the next one comes up we straight away get people from that country making suggestions which I've already gone and looked up and found a couple I want to give a go. Deffo going to give Omani Halwa a try next weekend when I have some time
I'll give myself a pat on the back......I knew what the bottle was for as soon as I saw the photo. 😄
I so agree with you. Its a matter of the how.
Blessing to you in the new year!
Please have the boys do either Mushaltat or Majboos for Oman! They both look delicious
Glad to see these are making more of a comeback
Really good. Well done Ben, Jamie and Mike. This is something like adhirasam, which is an indian sweet. We do it here in Malaysia also and is usually for festivals like weddings, and has to be made fresh to bring positive vibes to the event. And instead of white sugar, we use jaggery, so the colour is slightly darker.
Using the piping bag was the best technique. Never had that before. Cheers!
Every family, even every person I know has slightly different recipes. My grandmother used to add ground tree bark(special tree) which gave slimy consistency. It can be made from refined maize flour too.
I'm French Canadian and we have some crazy stuff during Maple season! Would LOOOOOOOOOOOVE to see an episode on that!
✨🍾🥂Happy New Year to all of Sorted and their families🥂🍾✨
Nepali here, this was so fun to watch! Good effort guys!!
I had to look up sel Roti as I had never heard of it before. I was impressed; it is an 800-plus-year-old dish. Big difference how the Sorted crew did it and the recipes is the recipe lets for a couple hours before it is fried. Good job
So proud that the pronunciation of sel roti was not butchered. So happy to see my culture get represented. Though I live and was born in India, this is my culture and has been before India became india.
Once grandma got on in years and got very shaky the funnel cake was invented!😮
2:30 A twist on this is to include one ingredient that does NOT belong in the final dish and they have to work out which ingredient it is.
Love this series as I do all of them. But would love to see these done with, instead of a picture, but with the food team making a traditional version of these dishes to do a comparison with at the end for both presentation as well as taste.
About oil temperature, I learned from my Chinese-Indonesian grandmother that you can fry things at a lower temperature, yes what you're frying will absorb oil, but you get a different kind of crispiness. She used to fry tofu very lightly coated with flour at a lower temperature than she'd fry chicken, for example. At the end of the fry, the tofu would have dried up a bit, it becomes meatier and you get a thicker crust that's perfect for soaking up whatever sauce you put it in. But it's different than low temperature dry-blanching, that's also done in oil.
They make these in Bhutan too! I remember having them at a celebration at school and being very surprised when I bit into it as I was expecting something like a pakora.
This honestly looks a lot like funnel cake! Definitely going to have to give it a try.
The amount of different ways Mike pronounced "Nepal" rivals Benedict Cumberbatch saying "penguins"
Penglings!
I like this format: Make this. Good luck figuring out how to do it.
We're close to Poland now !
Close to having your heart broken by Portugese sardines
I'm afraid the chances are not too big... There are at least 10 P-countries... But I'd love to see them cooking (preferably: badly :D) something from Poland. They already did bigos though!
Śląska rolada and kluski śląskie would be great - if only they had "Ś" in their wheel alphabet :D
Great episode, Happy New Year to all of you and the team and all your families. :D xx
its fun watching them figure it out
I’ve been waiting for this video for so damn long🤣
It's been a while..... so many good formats it's hard to choose 😆
Just sayin. If you wanted to, Austria in German is Österreich. Love this series!
Jamie's is my fav btw 😂 he is such a dude x
What I think would be great is that you can continue to show the picture of what it should look like and let them do their thing. But also when it's all said and done have one that's been pre-made by Kush that you bring out and then compare the two in taste.
My partner and I were in London in May and went to a nepalese restaurant in Peckham that had something very similar looking on the menu! It was like a doughnut but also not quite!
For Oman I think Halwa would be a good challenge
During my time in the Army I was attached to the Gurkha's twice. Loved those things.
I love this series so much!!
In the category of foreign ingredients: have the boys ever heard of kataifi? Might be a fun ingredient for a video 😉
Couscous is a pasta not a grain so the comparison with rice for use makes sense but cooking methods can vary greatly.
sooooo what I would love to see is Ben sees the picture and the normal sees the recipe and they can't talk about the dish at all. Would prob require another commenter to keep the talk going but I think that would be amazing, just some non-stop "give me that" "you're ruining it" "JAMMMIEEEEEEE." Plus without doing the play the play and planning Ben has more time for puns and talking about the allotment which is always nice
I have a gluten free rice bread recipe, made in a very similar way but the results are astonishing
Very similar dough profile to vitumbua from Tanzania. Delicious fermented rice flour and cardamom doughnuts!
Great twist on a great format. Would love to see these done "properly" now.
At first it looked like funnel cakes 😊
That was fun... mebbe trying first with instruction on pouring thru bottle cap w/finger flow control to look like onion ring (lol .. not squiggly) would have got you there quicker, but - it was fun watching you try!
Idea/question: piping bags vs some manner of syringe. Piping bags look like they work well, but aren't they wasteful? Are they recycleable or compostable? Would a washable/reusable syringe work as well or close enough?
I think you should invite someone from the country into the studio to talk about the food as you’re making it and judge it at the end. Or someone who has family originally from the country and is familiar with the food.
barely related tangetial thought: the point about couscous not needing cooking is actually very useful, "Rehydrated Couscous with Assorted Condiments That Happened to Be in My Fridge" was a depression meal that formed a significant portion of my diet when I was at a point where cooking anything was an overwhelmingly monumental task for me, and it holds an honorary position in my heart as a result, I should retry that one day, but make it an actual vibrant dish