Losoong Sel Roti Platter
A composed festive platter of pork curry, steamed rice, fried bread and pickled vegetables served during Sikkim's Losoong new year celebrations.
- Prep
- 45 min
- Cook
- 60 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 450 kcal
Equipment
- •Large pot
- •Steamer
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 450 kcal
- fat
- 18 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 22 g
- calories
- 450 kcal
Instructions
- 1
Wash and steam the rice until fluffy. Keep it warm.
- 2
To make the pork curry, heat 2 tbsp mustard oil. Fry the onion, garlic and ginger until golden.
- 3
Add the pork pieces and turmeric. Fry well until browned on all sides.
- 4
Add enough water to cover, season with salt, and cover with a lid. Simmer for 35–40 minutes until tender.
- 5
Meanwhile, knead flour with a little water and salt into a firm dough. Roll into small discs.
- 6
Heat the remaining oil in a kadai (deep curved pan). Deep-fry the dough discs until golden and puffed, then drain.
- 7
For the pickle, mix radish cut into thin matchsticks with vinegar and a pinch of salt. Leave for 15 minutes.
- 8
Arrange the pork curry, steamed rice, fried bread and pickled radish together on a large platter.
- 9
Serve the full platter warm as part of the festive spread.
Chef's tips
Prepare each part slightly ahead and assemble just before serving so the fried bread stays crisp.
Ingredient substitutions
- pork → chicken for a lighter festive curry
Storage
Store components separately in the fridge for up to 2 days.
Reheating
Reheat curry and rice separately; re-fry or re-crisp the bread briefly in a hot pan.
Common mistakes to avoid
- •Assembling the platter too early, which makes the fried bread turn soggy from the curry.
Serving suggestions
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