Breads and Papadums Recipes - Roti Stuffed with Meat and Mint

Ingredients

• 30ml/2 tbsp oil

• 1 small onion, finely chopped

• 2 cloves garlic, finely chopped

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

• 2.5ml/1/2 tsp garam masala

• 225g/8 oz lean minced (ground) beef, lamb or turkey

• salt

• 15ml/1 tbsp chopped fresh mint

• 100g/4 oz plain (all-purpose) flour plus more for dusting

• 100g/4 oz whole wheat flour

• 250ml/8 fl oz warm water or milk

• 120ml/4 fl oz oil

• salt

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Method:

1. Heat the oil and fry the onion, garlic and ginger over a medium heat until lightly browned. Add the garam masala and fry over 40 seconds. Add the meat, salt and mint and fry for 4-5 minutes until the meat is evenly browned. Reduce the heat, cover and cook for 5-7 minutes until the meat is cooked. Remove from the heat.

2. Mix together the flours, water, 15ml/1 tbsp of oil and pinch of salt to make a firm dough. Knead for 10 minutes then cover with a damp cloth and leave for 20 minutes. Knead the dough again, divide it into 8 equal portions and roll out each one into a 13cm/5 in circle.

3. Spread spoonfuls of the filling 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 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 3 minutes until brown and crisp. Turn the roti over, brush with oil and fry for 2 minutes until crisp. Keep warm while you fry remaining roti.