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Roti (the filled 'pancake')

Quantity: 4 large or 8 smaller

Complexity: medium

Working time: 30 min

Total preparation: 30 min


    • 500 grams of 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

    Other supplies

    frying pan, mixing bowl, rolling pin

      Roti is a Chapatti with chickpea filling. You can also fill the Chapatti with leftover flavored boiled potatoes or lentils.



      Rinse the peas and cover them with enough water to cover them. Boil the peas for about 20 minutes until half done. Drain and let it drain in a colander.

      In the meantime, finely chop the onion and fry it lightly 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).

      The roti:

      Place the flour in a bowl with some salt and 300 ml lukewarm water and knead into a smooth dough (this can take up to 10 minutes).

      Form the dough into balls (4 or 8).

      Dust your (clean) countertop with some flour and place a ball of dough on it.

      Press a hole in the ball with your thumb and add the pea filling.

      Fold the ball closed.

      Flour the area where you will roll the balls into a pancake.

      Roll them out with a rolling pin, making pancakes that are not too thin.

      Stack them with baking paper or flour them 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 as well.

      Fry the roti until light brown on both sides, usually it will puff up.

      Small black blisters can form! You can wipe that away.

      Roti is delicious with roti chicken, chicken curry, lamb curry and/or Dal .


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