Nutrition Info.(per serve)
For the dough
2 cups flour
1/4 teaspoon salt
2 tablespoons canola oil
1/2 cup trim milk
For the filling
1 tablespoon canola oil
1 large onion, finely chopped
1 green chilli, seeds removed and finely chopped
2 teaspoons finely grated ginger
2 cloves garlic, peeled and crushed
400g lean lamb mince
1 cup finely sliced red cabbage
1 cup grated carrot
1 cup grated potato
1/2 teaspoon red chilli powder
1 teaspoon ground coriandercilantroX
1/2 teaspoon freshly ground
1/4 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon garam masala
1 cup finely chopped tomato
4 spring onions, finely sliced
120g baby spinach leaves, roughly chopped
olive oil spray
1/2 cup reduced-fat natural yoghurt
1/4 cup finely chopped mint leaves
Total fat 20g
Saturated fat 4g
Dietary fibre 7g
1 In a bowl, sift flour and salt. Add oil and mix well. Gradually add milk and start kneading the dough. Continue kneading for 4-5 minutes until dough is soft and elastic. Wrap in cling film and allow to rest while you prepare the filling.
2 Heat oil in a large frying pan over high heat. Add onion, chilli, ginger and garlic. Cook for 1 minute.
3 Add mince, red cabbage, carrot and potato and cook for a further 3-4 minutes, stirring to break up the mince.
4 Add chilli powder, coriander and pepper; stir to combine.
5 Reduce heat to low, add salt, lemon juice and garam masala and cook for 5 minutes.
6 . Remove from heat; add tomato, spring onions and spinach and set aside.
7 To assemble, divide dough into 8 equal portions, and form into balls. Roll out each dough ball to a circle of around 20cm diameter. Top each with 120g of the filling. Brush edges with a little water, then fold the sides in to form an envelope around the mix.
8 Heat a large heavy-based pan over a high heat and spray with cooking spray. Cook the stuffed roti in batches for 4-5 minutes each side until golden.
9 Serve with minted yoghurt.
Make it gluten free: Use gluten-free flour and check ground spices are gluten free.
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