INGREDIENTS

INSTRUCTIONS

For the filling, put the chillies and ginger in a blender or food
processor and grind to a paste.  Add the salt, the ground coriander,
cumin, turmeric, gram flour and  chopped fresh coriander, process
together and divide into 12 portions.  To make the roti dough, put the
flour and salt in a bowl, add the oil  and rub it into the flour with
your fingertips. Gradually add 6-7  tablespoons water and mix to form a
fairly soft ball.  Knead for 4-5 minutes, until soft but not sticky.
Divide into 12  balls and cover with clingfilm or a clean, damp cloth.
Taking one ball of dough at a time, dust with flour and roll each one
to a thick round about 13cm (5inches) in diameter.  Brush with oil and
place a portion of filling in the centre. Fold the  round over,
bringing the edges together to seal.  Roll again lightly, then brush
with a little oil, fold in half again  to form a larger triangle with
13cm (5inch) sides.  Melt some concentrated butter or ghee on a
griddle, or in a heavy  frying pan, and cook the rotis for 1-2 minutes,
turning once, until  lightly puffed up and lightly browned on both
sides.  Drain on kitchen paper before serving hot.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 945
Calories From Fat: 661
Total Fat: 77.3g
Cholesterol: 0mg
Sodium: 1512.1mg
Potassium: 2508.8mg
Carbohydrates: 91.1g
Fiber: 65.1g
Sugar: <1g
Protein: 19.9g