Pancake rotis with filling

Recipe from: 1/9/1997 12:00:00 AM
Ingredients 20
Servings 10
Time

Ingredients

  • ROTIS
  • 500
    ml
    instant pancake mix
  • 250
    ml
    water
  • 250
    ml
    milk
  • 2
    extra-;large eggs
  • 10
    ml
    oil
  • FILLING
  • 500
    g
    mince
  • 30
    ml
    oil
  • 30
    ml
    butter
  • 1
    large onion, finely chopped
  • 2
    cloves garlic, crushed
  • 2
    ml
    fresh ginger, grated
  • 2
    ml
    fresh chillies, seeded and finely chopped
  • 5
    ml
    turmeric
  • 5
    ml
    garam masala
  • 1
    large ripe tomato, peeled and finely chopped
  • 125
    ml
    chicken stock
  • 250
    ml
    cooked peas
  • salt
 

Method

 
Blend all the ingredients for the rotis. Leave for 20 minutes and fry about 10 fairly thick pancakes. Set aside. Fry the mince in a pan until done. Remove from the pan and set aside. Melt the butter and oil and fry the onion, garlic, ginger and chillies until tender. Reduce heat and add turmeric and garam masala. Stir-fry for another minute and add the tomato. Add the mince and chicken stock. Simmer for a few minutes, add the peas and season with salt if necessary. Simmer until heated through. Fold the rotis in half and in half again to make a pocket. Fill each pocket with the mince mixture. Serve with chopped tomato and onion salad.
 

Read more on: beef  |  shallow-fry
 

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