A tasty and comforting meal for lunch or dinner.
Serves 4-6 people
For the rotis
750ml (420g) Snowflake Cake Wheat Flour
30ml cooking oil
About 220ml ice-cold water
125g butter or margarine, softened
Cooking oil for frying
For the mince filling
30ml cooking oil
500g lean beef mince
1 medium onion, coarsely chopped
2 cloves garlic, crushed
15ml chopped fresh root ginger
3ml ground turmeric
10ml ground cumin
10ml ground masala
1 medium tomato, skinned and chopped
300ml beef stock
Salt and freshly ground black pepper to taste
2 medium potatoes, peeled and cut into small pieces
- To make the rotis: sift the flour and salt together. Combine the oil and water. Add to the dry ingredients and cut in with a knife. Knead lightly to a firm dough.
- Roll the dough out onto a lightly floured surface, into a rectangular shape of about 5mm thick. Spread butter over the dough and roll up like a Swiss roll. Cover and leave to rest for about 15 mins.
- Cut the roll into about 10 pieces. Roll out each piece onto a lightly floured surface, to a round shape of about 20cm in diameter. Heat a little oil in a medium, heavy-based frying pan. Fry the rotis, one at a time, on both sides until golden brown. Keep warm while the filling is prepared.
- To make the filling: heat the oil in a medium, heavy-based saucepan. Fry the mince until it changes colour. Add the onion, garlic and ginger and sauté for a few mins until soft. Add the spices and fry for 1 min.
- Add the tomato, stock and seasoning and bring to the boil. Cover with a lid, reduce heat and simmer for about 15 mins. Add the potatoes and simmer for a further 20 mins until tender.
- Fill the rotis with mince, roll up and serve immediately.
Substitute cumin and masala with 15ml mild curry powder.