Stuffing:Brinjal, butternut & spinach.
All recipes are my very own.
5 baby onions slices.
2 Tblspn butter.
1 large Brinjal. Peeled and diced.
1/4 butternut peeled and diced.
1/2 packet of baby spinach.
1 small tomatoe.
Salt to taste.
1/4 tspn tumeric.
1 tspn leaf masala.
1 tspn cumin masala.
1/2 tspn barshap masala.
Braise onion in butter till lighly brown, add the brinjal ,tomato and butternut.
Close with the lid and allow to cook threw. Add the masala.
Allow to cook for a further 5 mins.
Do not add water at all. It must be dry but moist from its own vegetables.
Lastly add the spinach, remove from heat.
Add a bunch of chopped dhania.
Optional: can add chopped green chillies.
Allow to cool.
Many think a flaky roti is about the ingredients or heat of water.
The key to flaky roti is kneading and when you spiral into balls, the more spiral effect you give, that’s how the layers form and flakiness.
3 cups of flour (I measured from a tea cup size).
Salt to taste.
Add hot water to the flour till it forms a soft dough.
Add flour if necessarily. It must be smooth and soft. Knead till soft.
Divide into 24 gold size balls.
Roll each out thinly and spread marvello butter on each. Add extra butter, as you fry, no need for oil or butter.
Once butter is spread. Roll into a cigar and create a spiral effect, pull the dough and twist while making the spiral effect.
Allow to rest for 10 mins.
Then roll each ball out at the same size , not too thin or thick. Place vegetable stuffing in the centre and close with another ball. Seal with a fork press (its like making pies).
A normal paratha one would roll the two roti’s and mix in the middle together.
Place in fridge for 20 mins.
Fry before serving in a non-stick pan till golden brown.
Serve with yoghurt raita.
Great as a main dish or for parties, finger food.
You can add any filling of choice.
Prepared, tried and tested by: Nazley Ally
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