It is very nice to make the roti yourself with your masala dish. I usually buy them because it's quite a lot of work, but I wanted to make them myself once. Below the recipe for the roti and then the masala recipe. I made that in the slow cooker.

Sannie's Roti of Yellow Split Peas

Supplies for the roti: (for 6 roti)
  • 500 grams self-rising baking flour
  • 150 grams yellow split peas
  • 1 clove of garlic (squeezed out)
  • 1 tsp curry masala
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 chicken stock cube
  • 50 grams butter
  • sunflower oil
  • lukewarm water

Method of preparation of roti:

In a large bowl, mix the self-rising baking flour with the salt. Make a dimple in the middle and pour in 2 tablespoons of sunflower oil and about 300 ml of water there. Knead the dough into a nice, soft dough. Is the dough too dry? Then add the rest of the water. And sticks the dough? Then add a little extra flour or baking flour.

Place a damp tea towel over the bowl and let it stand for at least an hour.

Wash the yellow split peas well and place them in a pan together with the turmeric and chicken stock cube. Bring the yellow peas to a boil in plenty of water and cook with the lid on the pan for about 45 minutes. Then drain the peas, drain well. You now have some kind of porridge from those peas.

Fry the garlic in a dash of sunflower oil and add the curry masala and the cooked split peas, stirfry for a few minutes and put the mixture on a plate to let it cool down well. Let cool for half an hour.

Make 6 equal balls of the dough, make a pit in all the balls in the middle, put in the yellow split pea mixture, close the pit, press the balls a little flat with your hand (if the dough sticks to your hands, wet your hands). Sprinkle your counter top with flour and gently roll the flattened balls into a nice, round pancake (no larger than the frying pan you're going to fry them in) with a rolling pin.

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