Spicy Garlic Ginger Roti Recipes

Steps:

• Mix wheat, plain flour and salt.
• Rub in the 2 tbsp.
• ghee.
• Add warm water to form soft pliable dough.
• Cover with moist cloth and keep aside for 30 minutes.
• The spicy mixture should be dry.
• Divide dough into 9 portions.
• Make ball and roll into a chappati of 7" diameter.
• Use dry flour for dusting while rolling.
• Brush chappati with ghee.
• Sprinkle some of the mixture over it.
• Roll one more and place over the first.
• Apply ghee and sprinkle mixture.
• Follow with one more roti ending with spicy mixture.
• Gently press down and roll into a tight Swiss roll.
• Cut the roll into 3 parts.
• Dust with dry flour.
• Keep aside.
• Repeat for other six rotis, making 2 more rolls.
• Take one piece, twist and flatten gently.
• Dust with flour and roll to a thick chappati.
• Shallow fry on hot griddle drizzling ghee on both sides.
• Press lightly and fry to a golden brown.
• Repeat with other pieces.
• Serve hot with fresh curds, sauce, jam or chutney.
• Note: Leftover cold roti makes an excellent snack with your afternoon tea or coffee.
• Variations: Make a sweet filling of dry flours, flaked desiccated coconut and powdered sugar, if desired.

Steps:

• In a large skillet saute garlic, onion 1-2 minutes.
• Add chicken and saute until cooked and tender.
• Add green pepper and carrots. Saute 1-2 minutes.
• Add chicken broth, potatoes and as much water as needed to cover everything.
• Simmer until the potatoes are very tender and broth begins to reduce.
• Add all spices and flavorings to personal taste.
• Cover and turn off.
• This can now stand until just before serving time.
• It will thicken a little as it cools.
• At serving time heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew.
• Cook to reduce more if too runny.
• Warm tortillas, place on plate.
• Put generous portion of roti mixture in center of tortilla.
• Roll up with ends folded under. Serve with chutney on top.

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.