Ingredients (3-4 portions)
For the roti
- plain white flour (300 gr)
- salt (0.5 ts)
- vegetable oil
- hot water (175 ml)
For the filling
- unsalted butter (50 gr)
- coconut flakes (4 Ts)
- raisins (2 Ts)
- ground almonds (4 Ts)
- sugar (2 ts)
Preparation
- In a large bowl, put flour, salt and 2Ts of oil and mix with your finger until the flour looks like breadcrumbs. Make a well in the middle and add 150ml of water, then add little by little – kneading the dough until it is soft and springy. Pat the dough with a little oil and put aside.
- Filling : Melt butter in a small saucepan on low heat. Add the coconut, raisins, ground almonds and sugar. Stir and taste.
- Roti : Divide the dough into 6 pieces. Roll a piece between palms to form a ball, flatten it and coat is in the flour. Roll it to make 20cm in diameter.
- 1Ts of filling on Roti and spread it on a half of the Roti. Fold it to half to cover the filling and seal it on the edges.
- Heat up frying pan on medium heat. Roast the Roti for 30 seconds to 1 minute until the edges is browning, and turn it over to cook the other side.
- Press down the Roti with spatula to cook evenly well.
- Serve with Howrah express cinnamon curry or Maharani’s favorite.