Name: Pancake rotis with filling
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: roti; 500.00 ml pancake mix; 250.00 ml water; 250.00 ml milk; 2.00 eggs extra-large; 10.00 ml oil; 500.00 g beef mince; 30.00 ml oil; 30.00 ml butter; 1.00 onion finely chopped; 2.00 garlic cloves, crushed; 2.00 ml fresh ginger grated; 2.00 ml fresh chillies deseeded and finely chopped; 5.00 ml turmeric; 5.00 ml garam masala; 1.00 tomatoes peeled, finely chopped; 125.00 ml stock chicken; 250.00 ml peas cooked; salt

Recipe Disclaimer

Tap for method

Ingredients (19)

	roti
500.00 ml	pancake mix
250.00 ml	water
250.00 ml	milk
2.00	eggs — extra-large
10.00 ml	oil

FILLING

500.00 g	beef mince
30.00 ml	oil
30.00 ml	butter
1.00	onion — finely chopped
2.00	garlic — cloves, crushed
2.00 ml	fresh ginger — grated
2.00 ml	fresh chillies — deseeded and finely chopped
5.00 ml	turmeric
5.00 ml	garam masala
1.00	tomatoes — peeled, finely chopped
125.00 ml	stock — chicken
250.00 ml	peas — cooked
	salt

Tap for ingredients

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.