Breads and Papadums Recipes - Roti Stuffed with Carrots

Ingredients

• 225g/8 oz whole wheat flour plus more for dusting

• salt

• 250ml/8 fl oz warm water or milk

• 175ml/6 fl oz oil

• 2.5ml/1/2 tsp black mustard seeds

• 1 small onion, finely chopped

• 2 cloves garlic, crushed

• 5mm/1/4 in ginger root, finely chopped

• 1 green chili, finely chopped

• 2 large carrots, finely grated

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Method:

1. Mix the flour, salt and water or milk with 15ml/1 tbsp of the oil to make a firm dough. Knead for 10 minutes until smooth. Cover with a damp cloth and leave to stand for 20 minutes. Heat 45ml/3 tbsp of oil in a frying pan (skillet) and fry the mustard seeds over a medium heat until they start crackling.

2. Add the onion, garlic, ginger and chili and fry until the onions is soft and browned. Add the carrots and season with salt. Fry for 5 minutes until liquid has evaporated. Knead the dough again, divide it into 8 equal portions and roll out each one into a 13 cm/5 in circle.

3. Spread spoonfuls of the carrot mixture over the bread, fold the dough in half and brush with oil. Fold the dough again to make a triangle and dust with flour. Roll out with a rolling pin to make an 18cm/7 in triangle, dusting with flour to prevent sticking.

4. Heat a frying pan (skillet) over a medium heat and brush with oil. Fry the roti one at a time for about 2 minutes until brown and crisp. Turn the roti over, brush with oil and fry for 1 minute until crisp. Keep warm while you fry the remaining roti.