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If you’ve ever strolled through a Thai night market, the scent of sizzling banana roti is impossible to resist. Crispy on the outside, gooey and sweet on the inside — this beloved street snack is one of my personal favorites.
I still remember watching street vendors in Chiang Mai flip and stretch the dough mid-air with such ease. Back then, I never imagined I could recreate that magic at home. But during a trip last year, a local friend shared her secret with me — and it changed everything.
Today, I’ll show you a home-friendly way to make Thai banana roti, with an aromatic pandan dough and soft banana filling. It may not be as dramatic as the market version, but it’s every bit as delicious — and perfect for weekend treats!
How to get Pandan Juice?
- You can use either frozen or fresh pandan leaf.
- It’s available at most Asian supermarkets.
- I usually buy fresh pandan leaves and store them in the freezer for 3–6 months.
- Cut the leaves into small pieces and blend with hot water.
- Then drain through a fine sieve.
- Any leftover leaves can be used as a natural air freshener, or saved for other recipes!
Southern Roots & Sweet Streets: The Story of Thai Roti
Did you know? Thai roti is believed to have originated in the southern region of Thailand, heavily influenced by neighboring Malaysia and Indian roti traditions. In the south, roti is often served with curry, while sweet versions like banana roti became popular throughout the country as a street food staple — especially in tourist cities like Chiang Mai and Bangkok. It's now one of Thailand’s most loved night market treats.
This recipe card includes both English and Chinese for the ingredients and steps — thoughtfully designed to support both international readers and Chinese-speaking home cooks.
Thai Banana Roti | 泰式香蕉煎餅
Equipment
- 1 griddle pan / frying pan
Ingredients
Ingredients
- 250 g plain flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoon melted butter
- 150 ml pandan juice
- vegetable oil (extra)
- 1-2 teaspoon shortening
- 1 egg
- Ripe bananas
- Condensed milk or Caramel Syrup
材料
- 麵粉 250克
- 鹽 ½ 茶匙
- 糖 1 湯匙
- 溶化牛油 2湯匙
- 班蘭汁液 150ml
- 菜油 (隨量）
- 固體菜油 1-2 茶匙
- 雞蛋 1 隻
- 熟香蕉（切片）
- 煉奶 或 焦糖醬（裝飾用）
Instructions
Steps
- Mix flour, salt, sugar, butter, pandan juice and egg into a dough.
- Knead for 10-15 minutes until smooth.
- Rest dough covered for at least 30 mins.
- Divide and shape into small balls.
- Flatten and stretch the dough thin.
- Fry in a pan with oil & shortening, add banana filling and fold. Flip over and fry until crispy and golden in color.
- Slice and drizzle with condensed milk or caramel syrup.
步驟
- 將麵粉、鹽、糖、牛油、班蘭汁和雞蛋混合，捏成麵團。
- 用麵團機搓約 10-15 分鐘至表面光滑。
- 用保鮮紙蓋好麵團，靜置至少 30分鐘。
- 分成小份，捏成球狀。
- 將麵團壓扁並拉薄。
- 鍋中加油及固體菜油煎餅皮，放入香蕉後折合封口，煎至兩邊金黃。
- 切件後，加入煉奶及焦糖醬，趁熱享用。
Video
Notes
Yves Tips
- Using pandan juice gives the dough a subtle aroma and a natural green hue — but plain water works just as well.
- Let the dough rest fully — it makes stretching much easier.
- If you’re new to stretching dough, roll it out gently instead of tossing it in the air.
- This is a simplified home version — street vendors usually use a high-gluten flour and a special oil blend for elasticity.
- You can prep the dough ahead of time and freeze the balls individually for quick roti anytime!
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