Pepper Roti

PEPPER ROTI

TnT's Chef League

 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 chadon beni
10 cloves garlic
1/4 onion, chopped
2 cups grated cheese
salt to taste
2 pimento peppers, chopped

Directions:

Blanch or par boil Potato. 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, chadon beni, 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 and 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. Then 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.

let cook for a few minutes…

then cut into pieces and serve.