This is a delicious version of Indian bread -made with plain flour filled with mutton/chicken/beef mince, coated with egg and shallow fried. It is served with green chutney, yoghurt or curries.
Serves 4
Time; 1 hour
For the dough
4 cups plain flour
Salt
2 tbs oil/ghee
Enough warm water to knead
For the stuffing
500 grams minced meat ( lamb/beef/chicken/mutton)
1 small onion chopped finely
1 tsp garlic and ginger paste
1/2 tsp garam masala
1/2 tsp cumin powder
2-3 green chillies chopped
1/4 cup chopped coriander
1 tbs lemon juice
2-3 eggs beaten
ghee/oil to shallow fry
Method
First, knead the dough by adding all the ingredients. Knead for about 10-15 minutes till smooth. Cover and keep aside.
Now, as the dough is resting, prepare the stuffing. Heat the oil/ghee in a pan. Cook the onions until light golden brown in colour.
When the onions have changed the colour, add the minced meat. Cook for 8 to 10 minutes on high heat till all browned and most of the moisture is evaporated. Add the cumin powder, garam masala, lemon juice, chopped coriander. Remove from the heat. Give it a stir and let it cool completely.
Now take the dough and divide into 8 balls. I don't use the rolling pin to roll out the rotis, I use my hands and oil to flatten. If you can do the same, please do or just use the rolling pin. You have to roll the ball to a very thin roti almost the like a wonton/samosa roti. Basically, when you lift it, you should see your fingers underneath.
Spoon the meat mixture in the middle of the roti. Ladle a small amount of beaten egg, then some green chillies if you want and fold.
To fold the roti, bring the top and bottom edges in the middle ( slightly overlapping), then bring the sides in overlapping. It should form a square envelope.
Heat oil in a pan, place the roti on it. Cook each side fro 2 to 3 minutes on medium heat till all golden in colour and bubbled up.
Serve the roti with green chutney or with tomato sauce. You can also serve with yoghurt and curry.
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