Stuffed Roti

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  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon chilli paste
  • 2 x 400g cans Indian style chopped tomatoes
  • 1/2 cup brown lentils
  • ½ tsp salt
  • 1 pack Bazaar Traditional Roti
  • 1 cup grated mozzarella cheese


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

2. Add 1/2 can of tomatoes, lentils and 2 cups of cold water. Bring to the boil and then simmer 50 minutes or until lentils are soft and thickened, stir through salt and taste to check flavours.  Allow to cool.

3. Preheat oven to 200 C. Place the roti on 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.

4. Place the roti seam side down in an oiled 30 x 20cm rectangular baking dish.  5. Spoon over tomatoes and sprinkle with mozzarella.  Bake for 25-30 minutes until golden.

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