Rotis with Spicy Meat Filling

Makes 12 


Ingredients:

3 cup (375g) roti flour or plain flour
1 tsp salt
2 tbsp ghee or oil
1 egg, lightly beaten
1 cup (250ml) warm water
oil, to brush
1 egg, extra, beaten
½ red (Spanish) onion, finely chopped

Spicy Meat Filling:
1 tbsp ghee
1 onion, finely chopped
3 cloves garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
500g lean beef or lamb mince
1 tsp finely chopped, seeded red chilli
1 tbsp chopped fresh coriander leaves
extra ghee or oil, for frying


Method:

• Sift the flour into a large bowl and stir in the salt. Rub in the ghee or pour in the oil. Add the egg and the water and mix together with a flat-bladed knife to form a moist mixture. Turn the mixture out on to a well-floured surface and knead for about 10 minutes until you have a soft dough, sprinkling with more flour as necessary. Form the dough into a ball and brush it with oil. Place it in an oiled bowl, cover with plastic wrap and leave to rest for a couple of hours. 
• To make Spicy Meat Filling: Heat the ghee in a large frying pan and add the onion. Cook over low heat for about 5 minutes until soft and golden. Add the garlic, cumin, coriander and turmeric and cook for a minute. Turn up the heat, add the mince and brown well, using a fork to break up any lumps. Carry on cooking until the meat is cooked through, adding the chilli in the last few minutes of cooking. Remove from the heat, stir in the coriander and season with salt to taste. 
• Working on a floured work surface (use a clean bench top), divide the dough into 12 pieces and roll it into balls. Take one ball and, working with a little oil on your fingertips, hold the ball in the air and work around the edge pulling out the dough until a 15cm round is formed. Lay the roti on a lightly floured surface and cover with plastic wrap so it doesn't dry out. Repeat with the other balls. 
• Heat a wide heavy pan or griddle and brush it with ghee or oil. Drape the roti over a rolling pin and carefully place the roti in the pan. Quickly brush the roti with some beaten egg and spoon over 2 heaped tablespoons of the meat filling. Cook until the underside of the roti is golden. This won't take long. Sprinkle the meat filling with some chopped onion, fold in 2 sides of the roti and then the other 2 sides, pressing to totally enclose the filling. Using an egg slice, slide the roti onto a plate and brush the pan with some more ghee or oil. Return the roti to the heat to cook the other side. Cook until that side is golden. Cook the remaining rotis with the filling in the same way. Serve warm. 

Nutrition per Roti: 
Protein 15g
Fat 15g
Carbohydrate 25g
Dietary Fibre 2g
Cholesterol 85mg
1095 kj (260 cal)