ninasnosh

We’ve had a very busy month and I have been less than attentive to my children’s eating habits! Realising I had been dishing out a lot of pasta (homemade sauce of course) and fish fingers  – I decided to make some vegetable roti as a heathy snack.

These are a wonderful snack and you can pack them full of almost any vegetable you have lying around. You make a spicy or a non-spicy version so they are perfect for kids. If I ever feel like my kids aren’t eating enough veg I roll out a few of these and they are eaten faster than I can cook them. They are also great to take on a picnic or if you want something tasty to pack when you are going on a long journey.

Ingredients

• 1 & 1/2 cups of Atta (chappati/roti flour) – you can buy this in the supermarket
• extra bowl of Atta for dusting
• 1 medium potato cooked in the microwave – skinned and chopped up roughly
• 1/2 cup of frozen peas – cooked
• 1 carrot chopped up and cooked
• 1 tbsp of oil
• 1 tsp of sesame seeds
• 1/2 tsp of cumin seeds
• 1 heaped tsp of ground cumin and coriander ( 2 parts coriander to 1 part cumin)
• 1/4 tsp salt
• 1/4 tsp turmeric
• 1/2 tsp fresh masala (optional – only if you want the spicy version)
• 1/4 tsp chilli powder (optional – only if you want the spicy version)
• small bowl of oil and teaspoon for cooking
• boil some water in the kettle

Method

1. Cook the potato in the microwave, skin and chop up roughly
2. Boil the peas and carrots
3. I didn’t do this because I was being lazy but I would generally advise roughly chopping the peas and carrots in a chopper/blender once they are cooked
4. Heat a heavy based frying pan/tawa on a low heat
5. In a large bowl add the Atta and oil – rub the oil through the Atta using your finger tips
6. Next add the rest of the ingredients to the Atta – vegetables, seeds and spices
7. Using your hands bind the mixture together to form a dough
8. The liquid from the vegetables should be enough to bind it together but you may need to add some boiled/hot water to help you bind it together
9. The dough should be soft, smoothish and not dry
10. Divide the dough into 3/4 golf ball sized balls
11. When ready to roll out the roti – roll the ball in your hand to smooth and squeeze it between your 2 palms to flatten
12. Coat each side in atta to help when you roll
13. On a lightly floured work surface or rolling board gently roll the roti – using a narrow rolling pin if possible
14. The roti should be round and about 5mm thick  – but don’t worry this will come with practice and as long as it’s even it’s a good start

To cook

1. Place the rolled out roti on to  the heated pan
2. Turn heat up slightly
3. Cook on the first  side for about 7 seconds
4. Flip over to cook on the other side 10-12 seconds
5. While it’s cooking on the second side dip a teaspoon in the bowl of oil and rub it on to the roti
6. After 10-12 seconds turn it over and rub the other side with oil
7. Cook for a further 10 seconds – turn over cook for a couple of more seconds and remove from the pan
8. The roti should be nicely toasted and not oily – adjust cooking time if needed
9. The roti is now ready to eat

I roll and cook at the same time. If this your first time making anything like this it would probably be a good idea to roll a few (or all) then cook.

Remember you can use other vegetables – sweeet potato (pre-cook), broccoli (pre-cook), spinach, methi, etc

This entry was posted on May 21, 2012 at 9:29 pm and is filed under Recipes, Snacks, Vegetarian with tags coriander, cumin seeds, food, ground cumin, hungry, indian, masala, recipes, spices, spicy, vegetarian, yummy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.