Not only is roti buttery and delicious it is super simple and quick to make. We have made it twice recently and filled it with two very different flavours. One a Chinese hoisin eggplant and crispy tofu and the other a pumpkin and mushroom rogan josh curry. You could also serve this roti on the side of your favourite curry and rice.
– 2 C flour
– 1 t salt
– 2 T melted butter (plus more for frying)
– 2/3 C water
1. Combine flour and salt in a mixer with dough hook attached.
2. Add butter and water and knead for 5 minutes.
3. Heat a frypan to a medium to high heat.
4. Cut dough into 4 segments and roll out to approximately 20cm circles.
5. Melt a knob of butter in frypan then cook each roti for 2 minutes each side or until it is blistering and puffing up.
Hoisin Eggplant and Crispy Tofu Roti Wraps
– 1 eggplant
– 1 block of tofu
– 2 T cornflour
– 1 t sesame seeds
– 1/2 t salt
– 1/2 C lettuce
– 1/2 C mung bean sprouts
– 2 shallots
– 1/4 C coriander
– 2 T mayonnaise
– store bought hoisin sauce
– 1 knob of ginger
1. Cut eggplant into quarters, lengthwise. Score the cut edge with a knife and top with grated ginger. Spread 1/2 tablespoon of hoisin sauce onto each quarter. Bake at 180 °C for 30 minutes.
2. Finely slice shallots and fry with a little oil on high heat until golden brown and crispy.
3. Cut tofu into thick long slices. In a ziplock bag combine cornflour, sesame seeds and salt. Add tofu and shake until tofu is completely coated.
4. Heat oil in frypan on a medium heat and fry tofu for approximately 3 minutes on each side or until crispy.
5. Slice lettuce and finely chop coriander. Combine mayonnaise with 1 tablespoon of hoisin sauce.
6. To assemble: Place roti on a plate and spread of hoisin mayonnaise. Top with lettuce, mung beans, eggplant, tofu, shallots, coriander and another drizzle of hoisin mayonnaise.
Rogan Josh Roti Wrap
– 1 red onion
– 1/2 a pumpkin
– 10 button mushrooms
– 2 tomatoes
– 1/2 jar rogan of josh paste
– 1 C water
– 1 C bhuja mix
– 1 C coriander
– natural yoghurt to serve
1. Slice onion, cut pumpkin into bite sized pieces, halve the mushrooms and cut tomatoes into quarters.
2. Add 1 tablespoon of oil into a frypan on a medium heat. Fry onion and pumpkin for 5 minutes then add mushrooms and cook for another 10 minutes.
3. Add tomatoes and move ingredients aside in the pan and add a bit more oil and fry off curry paste.
4. Add water and mix to combine.
5. Simmer for 15 to 20 minutes until the pumpkin is soft and cooked through.
6. Finely chop coriander.
7. To assemble: Place roti on a plate and spread over yoghurt. Pile on pumpkin curry mixture and garnish with bhuja mix and coriander.