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Vegetarian Stuffed Roti

Serves: 4
Meal Type: Lunch , Dinner
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Instructions

Heat oil in a pan, add onion, garlic, turmeric, cumin and chilli paste. Gently cook for 5 minutes.

Add half a can of tomatoes, lentils and 2 cups of cold water. Bring to the boil and then simmer for 50 minutes or until lentils are soft and thickened. Stir through salt and taste to check flavours. Allow to cool.

Preheat oven to 200°C. Place the roti in a single layer on a bench. Divide the dahl between each, placing it across one end of the roti. Roll the roti over the filling and up into a log.

Place the roti seam side down in an oiled 30 x 20cm rectangular baking dish.

Spoon over remaining tomatoes and sprinkle with mozzarella. Bake for 25-30 minutes until golden.


Recipe created by New Zealand Woman's Weekly.

Ingredients

2 tbsp oil

1 onion, finely chopped

2 cloves garlic, crushed

1 tsp turmeric

2 tsp cumin

1 tsp chilli paste

2 x 400g cans Indian style

chopped tomatoes

½ cup brown lentils

½ tsp salt

1 pack Bazaar® Traditional Roti

1 cup grated mozzarella cheese

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