I ate these in Singapore and I love them so much - the ultimate in Asian comfort food.
- 2 cups plain white flour
- 1 tsp salt
- 1 tbsp ghee
- 1/2 cup milk
- 1/4 cup lukewarm water
- 1 small egg lightly beaten
- 1/2 cup oil
- 500 gms minced meat
- 2 tbsps ghee
- 1 lange red onion - sliced fine
- 2 cloves garlic - crushed
- 1 tsp fresh ginger - grated
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 1/2 tsp salt
- 2 tbsp fresh coriander leaves - finely chopped
- 1 res red chilli - finely chopped
- 2 eggs - beaten
- 1 onion - finely sliced
- Salt and pepper
For the roti:
Place the flour and salt in a large bowl and rub in the ghee.
Mix together the egg and milk and warm water.
Add the wet ingredients to the flour and mix to a fairly soft dough.
Knead the dough for around 10 mins
Divide the dough into 6-8 small balls and place them in a small bowl containing the oil and cover with plastic wrap.
Leave for at least an hour.
To make the filling:
Heat the ghee and fry the onion until it is soft.
Add the garlic and fresh ginger and continue to fry until the onion is golden brown.
Add the turmeric and chilli powder and stir for a few seconds.
Put in the meat and carry on frying, stirring constantly, until it is well cooked.
Season the beaten eggs with salt and pepper and set aside in a small bowl.
On a smooth surface, spread a little oil from the bowl and flatten one of the dough balls with a rolling pin.
Gently press with the fingers, spreading the dough until it is almost as thin as strudel pastry (around 25cm in diameter)
Heat the griddle and grease it lightly with ghee.
Drape the roti over a rolling pin and transfer it on to the griddle.
It will cook very quickly so spoon on some beaten egg and spread it over the middle portion of the roti with the underside of the spoon.
Sprinkle some meat over and just before folding, add a few slices of onion.
Fold over the sides of the roti, in an envelope like fashion to enclose the filling completely.
Turn it over and cook the other side, spreading a little more ghee or oil on the griddle before putting it down.
Cook until crisp and golden on both sides.
Serve hot either on its own or with a bowl of curry gravy or dhal.