Mauritian Roti With Fish Sauce Ala Denise Food
MAURITIAN ROTI WITH FISH SAUCE ALA DENISE
This is a favourite dish of mine. I've decided to share it so that everybody can enjoy it as much as I have.
Provided by Jett Farran-Ridge
Categories Breads
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flour, salt, butter/margarine and add the hot water until the dough pulls away from the spoon.
- Don't make the dough too dry or too wet.
- The secret to good roti is to make the dough just right.
- Roll the dough into roughly crepe size pieces and brush with oil.
- Fold the roti into little square"packages".
- Brush the"packages" with oil again.
- Roll the roti out again into crepe size pieces.
- Oil both sides of the roti and fry (NOT deep fry) in a pan until slightly brown.
- Place in a bowl and repeat the above process with the other"packages" and place the bowl aside.
- Fish sauce: Fry onions and garlic until browned.
- Add the tomatoes and their juice and the can of mackeral and it's juice.
- Simmer until cooked to taste.
- Serve roti flat on a plate and then spread the fish sauce in the middle of the roti.
- The person then rolls his own roti and enjoys.
ROTI
This is a traditional Indian flatbread. Picked this up from the Food Network website, recipe by Cheryl Smith. The last step in the recipe is instructions on how to make homemade Ghee.
Provided by Jostlori
Categories Breads
Time 3h10m
Yield 10 Rotis
Number Of Ingredients 12
Steps:
- FOR THE 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.
- FOR THE ROTIS:.
- 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.
- Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, 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.
- 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.
- TO MAKE GHEE:.
- Cut 1 lb unsalted butter into chunks and place in a heavy bottomed saucepan and into a preheated 300 degree F 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.
Nutrition Facts : Calories 250.8, Fat 5.5, SaturatedFat 2.9, Cholesterol 11.5, Sodium 414.4, Carbohydrate 43.2, Fiber 3.3, Sugar 0.1, Protein 6.8
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