Recipe courtesy of Bal Arneson

Anoop's Weekend Roti

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  • Level: Easy
  • Total: 37 min
  • Prep: 7 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 6 rotis
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1 cup grated cauliflower

1/4 cup chopped fresh cilantro leaves

2 tablespoons grated fresh ginger

1 small green chile, minced

1 tablespoon ground coriander

1 teaspoon salt

1 recipe Roti dough, recipe follows

Roti Dough

2 cups whole wheat flour

3/4 cup to 1 cup water


  1. Put the cauliflower, cilantro, ginger, chile, coriander, and salt into a bowl and mix well. 
  2. Take a golf ball-size piece of roti dough and form it into a round disc. Lightly dust a work surface with flour and roll out the disc with a lightly-floured rolling pin until it is a thin patty (like a tortilla). Sprinkle 2 heaping tablespoonfuls of filling onto the surface of the roti and then roll out a second roti into a thin patty and place it over the filling. Press them together and gently roll it a few times with the rolling pin. 
  3. Place a large nonstick skillet over medium heat and gently put the roti into it. Cook for a few minutes on the first side, until small bubbly spots appear and then flip it and cook the second side. Remove and keep warm and continue this process until all the rotis are done. 
  4. To make roti dough: Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough.
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