Thursday, March 10, 2011
Ingredients for dough:
1 Cup flour
About 1/2 Cup water
1 1/2 Cup Vegetable oil
Ingredients for filling:
1/2 lb potatoes boiled and skins removed
1/2 lb leeks
2 onions chopped
Combine flour, salt. Add enough water to make the dough. The dough should not wet. Make into golf ball size balls and dip in vegetable oil. The balls must be completely covered in oil.
Mash the potatoes. Finely chop the leeks. Stir fry the onions in a pan for about 4-5mins under low heat. Add the leeks and stir fry for a few more minutes.
Add the potatoes. Add salt and pepper to taste.
The dough ball must be soaked in the oil for at least 4 hours, before the next step.
Stretch the dough ball in a plate.
Put the filling into the middle of the roti, according to the shape you desire.
Fold the edges to cover the fillng.
Heat a pan over moderate heat. Cook the roties on all sides, till each side turn a golen brown color.