Kitchen
Wizard
Cooking
Roti (the filled 'pancake')
About the recipe
Roti is a Chapatti with a filling of chickpeas. You can also fill the Chapatti with leftover flavored boiled potatoes or lentils.
Servings:
4 large or 8 small
Region:
-
Kitchen:
-
Working hours:
30 min
Total preparation:
30 min
Course/dish:
Side dish
M, f, v or v
Vegan
Material:
-
Season:
-
Complexity:
Simple
Ingredients and supplies
- 500 gr flour
- 150 g yellow split peas
- 1 onion
- 1 tbsp ground cumin
- 2 cloves of garlic
- cayenne pepper to taste
- salt and pepper to taste
Prep-work
Filling:
Rinse the peas and put them on with enough water to cover them. Boil the peas for about 20 minutes until half-cooked. Drain and let drain in a colander.
In the meantime, finely chop the onion and fry it until light brown in the frying pan, add the cumin and cayenne pepper.
Place the peas, onion mixture, garlic, salt and pepper in the food processor (or use a hand blender) and puree (see the glass bowl).
Preparation
The roti:
Put the flour with some salt and 300 ml of lukewarm water in a bowl and knead into a smooth dough (this can take up to 10 minutes).
Form balls from the dough (4 or 8).
Dust your (clean) work surface with some flour and place a ball of dough on it.
Make a hole in the ball with your thumb and add the pea filling.
Fold the ball closed.
Sprinkle flour on the area where you will roll out the balls into pancakes.
Roll them out with a rolling pin, do not make pancakes that are too thin.
Stack them with baking paper or sprinkle them with flour to prevent sticking.
Heat a frying pan, place the roti in the pan and brush the top with oil.
Turn the roti over and brush the other side with oil.
Fry the roti on both sides until light brown, it usually becomes puffy.
Small black blisters may appear! You can wipe them away.
Roti is delicious with roti chicken, chicken curry, lamb curry and/or Dal.
KPK
20 oktober 2018