Roti Recipe Veg
HT CD ACC CBF West Indian 80mins
Hot Cold Vegetarian Pulses Accompaniment
Savoury Bread Eggless Caribbean West Indies Nth
America North American
For the filling
125g/5oz Cooked Split peas or Lentils
1 heaped teasp Ground Cumin or Curry Powder
1 small Onion, chopped
1 Garlic Clove, crushed
Salt and Pepper
For the Dough
450g/1lb Plain Flour
2 teasp Baking Powder
1 teasp Salt
210ml/7.oz. Water (approx)
1. Place all the
filling ingredients in a food processor and process until mixed but not too
pureed. Set aside.
2. Sift together
the flour, baking powder and salt into a large mixing bowl.
3. Rub the butter
into the flour mixture with your fingertips until it resembles fine breadcrumbs
then slowly add the water and mix to form a dough.
4. Knead well for
10 minutes until smooth and elastic then divide into 8 balls.
5. Roll out the
dough balls to about 12mm/1/2-inch thick then place 2 or 3 tablespoons of the
dahl mixture in the centre of each.
6. Enclose the
dhal mixture with the roti dough, form into a ball then gently roll out to a
bout 7mm/1/4-inch thickness, being careful not to break the roti dough enclosing
the dhal mixture.
7. Brush a large
frying pan or flat griddle with plenty of oil and heat until hot. Fry the rotis
for about 3 minutes on each side, brushing with a little vegetable oil as it
cooks until golden brown and crisp. Remove and drain on paper towels.
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