Recipes - Stuffed Roti

Ingredients:

For Roti:

• 3 cups whole wheat flour, sifted
• 1 tablespoon melted butter
• 1/2 cup warm milk
• 1/2 cup warm water or as needed
• 1 tablespoon sugar
• 1 teaspoon salt

For Stuffing:

• 1 lb ground lamb (chicken can also be used)
• 1 cup finely chopped scallion
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons chopped cilantro
• 1 teaspoon turmeric
• 1 tablespoon curry powder
• Salt and Pepper
• 2 tablespoons cooking oil

Cooking Instructions:

In a large bowl, combine the flour, melted butter, salt and sugar. Make a well in the center To prepare lamb stuffing, in a sauté pan heat two tablespoons of oil. Add turmeric, garlic, ginger and curry powder; fry for a minute or so. Add ground lamb and sauté until cooked. Add chopped scallion and cilantro; makes well. Take off the heat and allow cooling.

In a large bowl, combine the flour, melted butter, salt and sugar. Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed. Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Roll out the dough ball into five-inch circle. Spread two tablespoons of lamb stuffing at the centre of the roti. Fold edges from one half over to create a half circle, enclosing the stuffing. Sprinkle some dusting flour on the kneading board and gently roll out the stuffed roti into a six-inch half circle. Continue with other dough balls. Cover with plastic wrap.

Heat a cast -iron skillet on medium-high heat. Place one stuffed roti on the skillet, cook for a minute or so. Turn over and cook for another minute until brown blisters emerge. Turn it over once more and cook for another minute or so until stuffed meat is cooked. Keep the finished stuffed rotis warm in a towel as you continue to prepare other rotis. Note that stuffed rotis can also be baked in a hot tandoor which is commonly used in Nepal. Brush rotis lightly with melted butter and serve hot with vegetable or meat preparations.