Layered Baked Roti
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Roti (layered) is a roti recipe with a delightful twist. The wheat based soft dough is made into flat rotis which are layered with a spicy potato based mixture and then baked till done. The layered roti is then cut into strips and enjoyed hot with chutney, pickle or curd. A low cal, healthy and delicious stuffed and layered baked roti recipe for all.
- Combine all the ingredients and knead into a soft dough, using enough water. Cover and keep aside for 1/2 hour.
- Divide the dough into equal portions and roll out each portion into thin chapaties about 150 mm. (6") in diameter.
- Heat a tava and cook each roti lightly form the sides. Keep aside.
- Heat the ghee in a pan, add the onions and saute for 1 minute.
- Add the tomatoes and green chilli and saute for more 1 minute.
- Add the potatoes, vegetables, chilli powder, turmeric powder, cashewnuts, coriander and salt and mix well.
- Remove form the flame and cool.
- Grease a baking dish with butter and keep aside.
- Place a chapati in it and spread a little stuffing on top.
- Dip another chapati in the milk-plain flour mixture and place it on top of the stuffing.
- Spread a little stuffing again and continue ending with a dipped chapati.
- Pour 2 tsp of melted butter on top and bake in a pre-heated oven at 200 °c (400 °f) for 15 minutes.
- Cut into slices and serve hot.
This recipe was contributed by sumagandlur on 05 Jul 2011
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