Servings: 14
Preparation time: 30 min
Cooking time: 15-20 min
Level: Intermediate
Ingredients:
For Roti:
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1 1/2 cup water
1 tbsp. oil
2 tbsp. butter
For pepper filling:
4 hot peppers
2 cups grated potato
1 cup grated carrot
40 leaves chadon beni
10 cloves garlic
1/4 onion, chopped
2 cups grated cheese
2 pimento peppers, chopped
Salt to taste
Directions:
Grate and wash the potato. Chop and blend the hot peppers, pimento peppers, chadon beni, garlic, onion and carrot. Add salt to taste. Add the potato, then the cheese, and mix together. Set aside.
Mix the flour, sugar, baking powder, salt, and water into a dough. Divide the dough into 2, coat with oil and leave to rest for 1 hour. Afterward, open out the dough spread 1 tbsp of butter. Sprinkle flour. Make a cut from the center and roll into a cone. Press the peak and flatten the center of the cone. Leave to rest for 15 minutes.
Roll out both balls with a bailna. Heat the tawa then lower the fire and spread one roti. Spread the pepper mixture then place the other roti over it and press right around. Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface. Let cook for a few minutes; then cut into pieces and serve.
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Source: simplytrinicooking.com
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