Roti Mataba Lung Pa Nang Loeng

Roti pastry fried until crispy on the outside and soft on the inside. Often drizzled with sweetened condensed milk and sugar. It has a sweet, creamy taste and a fragrant aroma from frying, making it a popular snack in Thailand.

Roti with egg cracked into the dough while frying, making the pastry soft, chewy, and rich from the egg. The flavor becomes even more mellow when drizzled with condensed milk.

Roti stuffed with sliced bananas. The heat softens the bananas, bringing out their natural sweetness and aroma, which pairs perfectly with the crispy roti pastry.

A combination of egg and banana within the roti pastry, offering a rich aroma from the egg and a delicate sweetness from the banana. This is a high-energy dish.

Fried roti stuffed with minced chicken seasoned with aromatic spices, fried until golden brown and crispy. Served with sweet and sour Ajat (pickled cucumber in syrup) to cut through the richness.