Stuffed Roti with Curried Chick Pea Filling
| Yield: | 4 Servings |
| Categories: | Entrees |
| FOR THE ROTI DOUGH | ||
| 4 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1/4 | c | Oil |
| 1 | c | Water, approximate |
| FOR THE FILLING | ||
| 2 | tb | Vegetable oil |
| 1 | sm | Red onion, diced |
| 2 | Cloves garlic, minced | |
| 1 | Jalapeno pepper, seeded and minced | |
| 1 1/2 | tb | Curry powder |
| 1 | ts | Ground coriander, or cumin |
| 1/4 | ts | Salt |
| 4 | c | White potatoes, diced, or sweet potatoes, or winter squash |
| 1 1/4 | c | Water |
| 2 | c | Cooked chickpeas, drained |
| 1 | tb | Butter |
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