Kilangu Roti Recipe

Kilangu Roti Recipe



Ingredients

For Roti:
  • ½ teaspoon dry yeast

  • ¾ cup warm water

  • 2 cups all purpose flour

  • Pinch of salt
For Stuffing:
  • ½ lb potatoes

  • 1 tablespoon canola oil

  • 1/8 teaspoon mustard seed

  • ½ cup chopped onion

  • 2 green chilies chopped

  • ¼ cup green peas (thawed if frozen)

  • ¼ teaspoon chili powder

  • ¼ teaspoon cumin seeds

  • Strand of curry leaves

  • Salt to taste
Make the dough:
  • Add yeast to a bowl and dissolve in warm water

  • Let stand for a few minutes

  • Mix flour and salt and add to the yeast mixture

  • Stir with wooden spoon until smooth (you may have to use hand since it might be too sticky and tight to stir with a spoon)

  • Turn dough onto a floured surface and knead for about 3 minutes

  • Shape the dough into a ball and add to the bowl and cover with a plastic wrap

  • Leave in a warm place for about 15 minutes

  • Uncover and knead again for about 5 minutes.

  • Divide the dough into 4 portions and shape them into balls
    roti_dough

  • Lightly coat the balls with cooking spray and cover with a plastic wrap and leave in a warm place for 30 minutes Make the stuffing
    roti_curry

  • Boil potatoes with skin until ¾ done

  • Drain and let cool.  Peel the skin off and chop them roughly into small pieces

  • Heat a skillet with oil and add mustard seeds.

  • When the mustard seeds start splattering, add onion and sauté until lightly golden

  • Add green chili, cumin seeds and green peas and sauté for another 2 minutes.

  • Add potatoes, chili powder, salt, and curry leaves and cook on low flame until potatoes are done and soft.  If needed sprinkle with water about 1 tablespoon at a time

Make the Roti:
  • Working with one dough (ball) at a time, carefully flatten the dough on a board (I added a plastic wrap sheet to the board to prevent sticking.  Plastic wrap sheet works better than a floured board, also add a little bit of oil to hands)
    roti_flat

  • Add a spoonful of the curry mix in the middle of the flattened dough.
    roti_ball

  • Bring the edges together and seal it.  Now slowly flatten again and make sure the curry does not come out

  • Spray a little oil to a skillet.  When the skillet becomes hot, add the rotis and cook on both sides until done
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Yarltourism | Yarl tourism : Kilangu Roti Recipe
Kilangu Roti Recipe
How to make Kilangu Roti Recipe how to prepare Kilangu Roti Recipe How to eat Kilangu Roti Recipe how to use Kilangu Roti Recipe History of Kilangu Roti Recipe Kilangu Roti Recipe history Kilangu Roti Recipe in tamil Kilangu Roti Recipe in english Kilangu Roti Recipe images Kilangu Roti Recipe product Kilangu Roti Recipe sale Kilangu Roti Recipe product making video Kilangu Roti Recipe making Kilangu Roti Recipe Ingredients For Roti: ½ teaspoon dry yeast ¾ cup warm water 2 cups all purpose flour Pinch of salt For Stuffing: ½ lb potatoes 1 tablespoon canola oil 1/8 teaspoon mustard seed ½ cup chopped onion 2 green chilies chopped ¼ cup green peas (thawed if frozen) ¼ teaspoon chili powder ¼ teaspoon cumin seeds Strand of curry leaves Salt to taste Make the dough: Add yeast to a bowl and dissolve in warm water Let stand for a few minutes Mix flour and salt and add to the yeast mixture Stir with wooden spoon until smooth (you may have to use hand since it might be too sticky and tight to stir with a spoon) Turn dough onto a floured surface and knead for about 3 minutes Shape the dough into a ball and add to the bowl and cover with a plastic wrap Leave in a warm place for about 15 minutes Uncover and knead again for about 5 minutes. Divide the dough into 4 portions and shape them into balls roti_dough Lightly coat the balls with cooking spray and cover with a plastic wrap and leave in a warm place for 30 minutes Make the stuffing roti_curry Boil potatoes with skin until ¾ done Drain and let cool. Peel the skin off and chop them roughly into small pieces Heat a skillet with oil and add mustard seeds. When the mustard seeds start splattering, add onion and sauté until lightly golden Add green chili, cumin seeds and green peas and sauté for another 2 minutes. Add potatoes, chili powder, salt, and curry leaves and cook on low flame until potatoes are done and soft. If needed sprinkle with water about 1 tablespoon at a time Make the Roti: Working with one dough (ball) at a time, carefully flatten the dough on a board (I added a plastic wrap sheet to the board to prevent sticking. Plastic wrap sheet works better than a floured board, also add a little bit of oil to hands) roti_flat Add a spoonful of the curry mix in the middle of the flattened dough. roti_ball Bring the edges together and seal it. Now slowly flatten again and make sure the curry does not come out Spray a little oil to a skillet. When the skillet becomes hot, add the rotis and cook on both sides until done
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