Carrot Roti With Cilantro Chutney
From Houston Cooks by Francine Spiering.
Ingredients
For the cilantro chutney:
- 2 large bunches cilantro, rinsed under cold running water
- 1 serrano pepper, stemmed, plus extra to taste
- ½ Granny Smith apple, unpeeled, cored, and sliced
- ½ cup unsalted dry-roasted peanuts
- 1 cup plain full-fat yogurt
- juice of 1 lemon
- 1 teaspoon salt, plus extra to taste
For the carrot roti:
- 2 cups atta flour, plus extra for dusting
- 1 small red onion, finely chopped
- 1 carrot, grated
- ½ bunch cilantro, chopped
- 1 tablespoon clarified butter (ghee), plus extra for spreading
- 1 teaspoon ajwain (carom) seeds (see note)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- plain yogurt, to serve
- cilantro chutney (ingredients above)
- 4 fried eggs, to serve (optional)
Directions
For the cilantro chutney:
- Cut off and discard bottom 4 inches of cilantro stems. Shake cilantro to remove excess water and set aside.
- In a blender, blend serrano pepper, apple, peanuts, yogurt, lemon juice, and salt on low speed, slowly increasing speed to high, until mixture is completely smooth. Add cilantro, half a bunch at a time, and blend until smooth. Season with more salt and serrano. (Makes 2 cups.) Store chutney in an airtight container in the refrigerator for up to 2 days.
For the carrot roti:
- In a mixing bowl, combine flour, onion, carrot, cilantro, ghee, ajwain seeds, salt, and pepper. Add 1 cup water and knead until mixture turns to a soft dough. Add more water (1 tablespoon at a time) as you go, kneading until the dough naturally forms a supple ball. Knead oil into the dough until smooth and pliable. Shape into a ball, then let sit for 30 minutes to relax the gluten. Divide into 8 equal portions and shape each into a small ball.
- Preheat a frying pan over medium-high heat.
- Roll a portion of dough into a 6-inch circle. Place in the pan and cook for 2 minutes or until bubbles form on the cooked side. Flip roti and cook for another 2 minutes or until bubbles form. Spread ghee on the top side and transfer to a dish towel–lined plate. Wrap to keep roti warm and repeat cooking process with the remaining roti dough. Serve immediately with a dollop of yogurt, cilantro chutney, and a fried egg on the side.
Notes
Ajwain (or carom) is an aromatic spice popular for its digestive benefits (just one of its many benefits, in fact). The seeds are used whole (raw or roasted), ground into a paste, or soaked to make ajwain water.