Pepper Roti

ROTI:

• 1.In a medium bowl, combine flour, baking powder and salt. Add water and knead into a soft shaggy dough.

• 2.Cover with a damp towel and allow to rest for ½ hour.

• 3.Separate dough into 6 equal balls (this size is good for a 13-inch tawa). One at a time, roll each ball into a circle and lightly grease the surface with 1 tablespoon margarine/butter.

• 4.Sprinkle with flour and cut the dough from the center outwards to create a slit. Roll clockwise into a cone, tucking the end into the bottom of the cone.

• 5.Push the top of the cone into the dough, cover and set aside. Repeat for remaining dough and let rest for 15 minutes.

FILLING

• 6.In another bowl, mix mashed potato, onion, garlic, carrot, cheese, hot pepper, cumin and MAGGI® Season Up All Purpose. Set aside.

PUTTING IT TOGETHER:

• 7.On a lightly floured surface, roll out 2 balls of dough using a rolling pin. Make the dough as thin and as similar in size as possible.

• 8.Spread 1/3 potato mixture evenly onto one, leaving a ½-inch boarder. Top with the other dough pressing the edges firmly to seal.

• 9.Heat tawa/skillet over medium heat, grease with margarine. Cook roti for 5 minutes on each side brushing with margarine before turning. Repeat this process for remaining dough.

• 10.Cut into portions & serve hot.