Pepper Roti

Pepper roti is one of those dishes that my husband and kids just can't seem to have enough 

of.  To be honest I was only introduced to this about ten years ago thanks to the numerous pepper roti vendors at the Divali Nagar selling this savory, peppery delight. That is what you call amazing.  Two paratha rotis stuffed with mashed potatoes, sweet and hot peppers, freshly grated seasonings and yes, cheese. Hope you enjoy it as much as I do.

INGREDIENTS:

Paratha Roti

2 cups all purpose flour

pinch salt

2 tablespoon baking powder

1 teaspoon butter

1 – 1 1/4 cups water

1 teaspoon veg oil

Stuffing

1 scotch bonnet pepper finely diced (no seeds)

1/2 cup grated carrot

1 cup boiled potato (mashed)

1 cup grated cheese (cheddar)

3 cloves garlic (crushed)

1/2 cup sweet pepper grated

You can add ingredients such as chadon beni, black pepper and even more hot peppers. 

First we need to make the dough for the roti and set aside for at least half an hour before folding with butter, ghee or cookeen.

Prepare the filling in the meanwhile  by mixing all the ingredients in a bowl leaving out the cheese.

Once this is done, roll out the dough the size of your tawa and evenly add a layer of your mixture and the grated cheese before rolling out another dough ball placing it on top of the layer of mixture and cheese.

Seal the edges with a fork or finger tips and place carefully on your pre-heated tawa.  Like with every roti, you have to ensure that each side is oiled.

When the crust is golden brown, remove from heat, cut into slices and enjoy.