INGREDIENTS

INSTRUCTIONS

FOR THE FILLING
FOR THE ROTIS
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.
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