Ingredients Jump to Instructions ↓

  1. 15 cups 208g / 7 1/3oz All-purpose flour

  2. 2 tablespoons 30ml Ghee - (listed below)

  3. 1 teaspoon 5ml Baking powder

  4. 1 teaspoon 5ml Salt

  5. Water - as needed

  6. Chickpea Filling

  7. 1 1/2 tablespoons 22ml Ghee

  8. (or vegetable oil)

  9. 3 Garlic cloves - chopped

  10. 1 Saffron

  11. 1 1/2 teaspoons 7 1/2ml Cumin seeds - toasted, ground

  12. 2 cups 474ml Chickpeas - cooked

  13. 1/2 cup 118ml Water

  14. Salt - to taste

  15. Freshly-ground black pepper - to taste

  16. Ghee

  17. 1 lb 454g / 16oz Unsalted butter - cut into chunks

Instructions Jump to Ingredients ↑

  1. Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes.

  2. Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the hole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil.

  3. Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm.

  4. Chickpea Filling: In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more. Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste. Cool and puree in food processor.

  5. Ghee: Put butter in a heavy bottomed saucepan and into a preheated 300 degree oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.

  6. This recipe yields 10 rotis.


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