Pepper Roti

Is your tolerance for heat is a bit high? Well this roti is for you. Even by itself pepper roti makes a wonderful spicy side dish.

Ingredients

For Roti

3 cups flour

3 tsp. baking powder

1/2 tsp. salt

1 tsp. sugar

1 1/2 cup water

1 tbsp. oil

2 tbsp. butter

For Pepper Filling

4 hot peppers

2 cups grated potato

1 cup grated carrot

40 leaves shadow benni

10 cloves garlic

1/4 onion, chopped

2 cups grated cheese

salt to taste

2 pimento peppers, chopped

Note: The pepper roti filling could be modified with other ingredients such as tomatoes, baigan and even peas and carrots. Experiment and enjoy.

Method

Grate and wash the potato Note: This washing process prevents the potato from turning brown: similar to how an apple turns brown after cutting.Chop and blend the hot peppers, pimento peppers, shadow benni, garlic, onion and carrot. Add salt to taste.Add the potato then the cheese and mix together. Set aside.

Mix the flour, sugar, baking powder, salt, and water into a dough.Divide the dough into 2, coat with oil and leave to rest for 1 hour. Afterward, open out the dough spread 1 tbsp of butter sprinkle flour. Make a cut from the center and roll into a cone. Press the peak and flatten the center of the cone. Leave to rest for 15 minutes.

Roll out both balls with a bailna. Heat the tawa then lower the fire and spread one roti. Spread the pepper mixture then place the other roti over it and press right around. Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface and let cook for a few minutes…then cut into pieces and serve.