AuthorLaura HarbinCategoryMainsThis recipe is surprisingly easy including the dough. A friend buys roti wraps which makes it even faster! Once you master it you can make whatever filling you like.
Heat oil in a pan and saute onion and garlic for 4-5 minutes over medium heat. Add the seasonings and cook for 1 minute more.
Add the potato/squash and water and cook for around 15 minutes, until tender. Add the chickpeas and cook for another 5- 10 minutes or until filling is thickened.
Combine the dry ingredients in a mixing bowl. Gradually add the oil and water, mixing as you go (a stand mixer with a dough hook is perfect for this). The dough should hold together when pressed into a ball and not be too sticky.
Divide the dough into 6 equal sized balls and roll then into 8 inch squares. Fill the middle with 1/2 cup of the filling. Fold the dough burrito style (I usually do short side first).
Heat oil in a skillet over medium-high heat until the oil is hot. Reduce heat to medium and place the roti in the pan seam down. Fry for 3-4 minutes or until the crust is golden brown. Turn and cook the other side. Use tongs to cook roti on the sides as well.
This recipe is originally from invinciblemuffin.org.
Ingredients
Directions
Heat oil in a pan and saute onion and garlic for 4-5 minutes over medium heat. Add the seasonings and cook for 1 minute more.
Add the potato/squash and water and cook for around 15 minutes, until tender. Add the chickpeas and cook for another 5- 10 minutes or until filling is thickened.
Combine the dry ingredients in a mixing bowl. Gradually add the oil and water, mixing as you go (a stand mixer with a dough hook is perfect for this). The dough should hold together when pressed into a ball and not be too sticky.
Divide the dough into 6 equal sized balls and roll then into 8 inch squares. Fill the middle with 1/2 cup of the filling. Fold the dough burrito style (I usually do short side first).
Heat oil in a skillet over medium-high heat until the oil is hot. Reduce heat to medium and place the roti in the pan seam down. Fry for 3-4 minutes or until the crust is golden brown. Turn and cook the other side. Use tongs to cook roti on the sides as well.
This recipe is originally from invinciblemuffin.org.