Mixed Vegetable Roti

UNLIKE STUFFED PARANTHAS, THIS RECIPE SIMPLY KNEADS TOGETHER SHREDDED VEGETABLES AND SPICES. CONSIDER USING SHREDDED CELERY, BROCCOLI, CABBAGE, DAIKON OR POTATOES.

SERVES 6–8 | PREPARATION TIME: 1 HOUR
RESTING TIME: 20–25 MINUTES | COOKING TIME: 3–4 MINUTES PER ROTI

FRESH

1 quantity Plain Roti dough

115g carrot, roughly chopped

115g cauliflower, roughly chopped

100g spinach, roughly chopped

57g leek, roughly chopped

2.5cm piece ginger, peeled and roughly chopped

½ small green chilli, seeded (optional) and thinly sliced

2 tablespoons roughly chopped coriander

SPICES

½ teaspoon ajwain seeds

¼ teaspoon ground turmeric

1½ teaspoons garam masala

1 tablespoon fenugreek leaves

PANTRY/LARDER

1 teaspoon salt, or to taste

1 teaspoon sesame seeds

flour, for dusting

2 tablespoons melted ghee, for brushing

1. Place all the fresh ingredients, except for the Roti dough, into a blender and pulse until finely shredded and all mixed together.

2. Add to the Roti flour (see Step 1). Mix and massage the spices, salt and shredded vegetables with the Roti flour and sesame seeds until all the water from the vegetables has been soaked up by the flour, then gradually start adding the water (see Step 2) and bring the dough together. Keep kneading to form a soft and smooth consistency, then leave the dough to rest for 20–25 minutes.

3. Heat a heavy-based non-stick frying pan or crêpe pan over a low–medium heat. Divide the dough into 6–8 equal pieces, then roll the balls in the palms of your hands. Using a rolling pin, roll each one out into a large thin disc on the floured work surface.

4. Gently lift each disc and place onto the hot pan. Cook one side until under half-cooked, then flip over with tongs and cook until brown spots appear. Flip back over and finish cooking the other side until the roti starts to puff up. Remove from the pan and brush with ghee. Serve hot.