Pepper Roti

So what is pepper roti? It is really two buss-up-shut roti with a pepper and vegetable filling in between. Pepper roti is a bit different from the usual rotis - buss-up-shut, dhal puri, dosti roti, sada roti and aloo puri. Pepper roti is usually eaten as “cutters” when drinking alcohol. Even by itself pepper roti makes a wonderful spicy side dish.

Note: The pepper roti filling may be modified with other ingredients such as tomatoes, baigan and okras.

INGREDIENTS FOR PEPPER ROTI:
• 3 cups sifted all purpose flour
• 3 tsp baking powder
• ½ tsp salt
• 1 tsp sugar
• 1 ½ cups water
• 1 tbsp oil
• 2 tbsp butter
FOR PEPPER FILLING:
• 4 hot peppers (less or more depending
on how spicy you want it)
• 2 cups grated potatoes
• 1 cup grated carrot
• 40 chadon beni leaves
• 10 cloves garlic
• ¼ onion, chopped
• 2 cups grated cheese
• salt to taste
• 2 pimentos, chopped

1. Grate and wash the potatoes. The washing process prevents the potato from turning brown.
2. Chop and blend the hot peppers, pimentos, chadon beni (bhandania), garlic, onion and carrot. Add salt to taste. Add the potatoes and cheese and mix together. Set aside.Mix the flour, sugar, baking powder, salt and water into a dough.
3. Divide the dough into 2, coat with oil and leave to rest for 1 hour. After, open out the dough, spread 1 tbsp of butter and sprinkle flour. Make a cut from the centre and roll into a cone. Press the
peak and flatten the centre of the cone.
4. Leave to rest for 15 minutes. Roll out both balls with a bailna.
5. Heat the tawah then lower the fire and spread one roti. Spread the pepper mixture on top. Place the other roti over it and press right around. Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface.

Let cook for a few minutes then cut into pieces and serve.