Stranger Foods

Beef & vegetable roti parcels

Serves 14 | Prep 30 mins | Cook 1 hr

Source: Lemongrass and Ginger

Ingredients

Metric

Imperial

x0.5

200 g sweet potatoes, diced
150 g floury potatoes, diced
1 tbsp sunflower oil, plus extra for oiling
1 onion, finely chopped
1 sprig curry leaves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1½ tsp chilli powder
1¼ tsp turmeric
1 small carrot, cut into matchsticks
2 spring onions, finely chopped
250 g beef mince
sea salt and freshly ground black pepper

Roti dough

1½ tsp sea salt
250 g plain flour
1 tbsp sunflower oil, plus extra for kneading and oiling

To serve

chilli sauce (optional)

Instructions

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°F

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To make the roti dough, dissolve the salt in 150 ml water. Put the flour in a large mixing bowl, make a well in the centre and add the oil. Slowly pour in the salted water and combine with the other ingredients to form a soft dough. Knead for , or until the dough is smooth and elastic, then shape into a ball. Cover with cling film and leave to stand at room temperature for about .
Bring a saucepan of well-salted water to the boil. Tip in both the sweet and floury potatoes and cook for until soft. Drain well, then roughly mash with a fork and set aside.
Meanwhile, heat the oil in a frying pan over a medium-high heat. Add the onion and stir-fry for until soft and translucent. Add the curry leaves, cumin, coriander, chilli powder and turmeric and stir-fry for about . Add the carrot and spring onions and cook for , or until the carrots are tender, stirring occasionally. Add the beef mince, break up any lumps and then add 2 tablespoons water. Season with salt and pepper, then cook for until cooked through, stirring occasionally. Stir in the mashed potatoes, then remove the pan from the heat and leave to one side.
Turn the dough onto a lightly oiled surface and knead for . Divide the dough into 14 portions and shape each into a ball. Brush the balls generously with oil, then place side by side on a well-oiled dish. Cover with cling film and leave to stand at room temperature for .
Oil a clean working surface and generously oil your palms. Take a dough ball and flatten, then slowly work the dough outwards from around the edge until the circle is about 14-16 cm in diameter. Place 2 tablespoons of the potato mixture in the centre of the pastry, slightly flatten the mixture and mould into an oblong shape about 1.5 cm thick. Fold the bottom edge of the pastry over the filling, fold in the two sides and roll up tightly. Transfer to a lightly oiled plate and repeat until all the dough balls are used.
Lightly oil a large, non-stick frying pan and place over a medium-high heat. Fry 4-5 rotis at a time for until crisp and brown all round, then turn the rotis upright and fry each end for until brown spots form. Remove from the pan and keep warm. Repeat until all the rotis are cooked. Serve hot with chilli sauce on the side, if you like.

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