Vegetable Roti with Chickpeas

Ingredients

• 4 pieces roti dough
• 1 cup cooked chickpeas
• 2 medium potatoes
• 2 medium carrots
• 2 tablespoons curry powder
• 2 cups spinach
• 1 medium onion
• 2 cloves garlic
• 1 teaspoon ginger
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup water

Instructions

1. 1

   Peel and dice the potatoes and carrots into small cubes (about 1/2 inch).

2. 2

   In a medium pot, add the diced potatoes and carrots. Cover with water, bring to a boil, and cook for 10-12 minutes until tender. Drain and set aside.

3. 3

   In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1 teaspoon of minced ginger. Sauté for 3-4 minutes until the onion is translucent.

4. 4

   Add the cooked chickpeas, boiled potatoes, and carrots to the skillet. Stir in 2 tablespoons of curry powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for an additional 5 minutes, stirring occasionally.

5. 5

   Add 2 cups of fresh spinach to the mixture and cook for 2-3 minutes until wilted. Remove from heat and let the filling cool slightly.

6. 6

   While the filling cools, roll out each piece of roti dough on a floured surface into a thin circle (about 8-10 inches in diameter).

7. 7

   Place a generous amount of the vegetable and chickpea filling on one half of each roti circle. Fold the other half over to create a half-moon shape, sealing the edges by pressing them together.

8. 8

   In a non-stick skillet or griddle, heat over medium heat. Cook each roti for about 3-4 minutes on each side until golden brown and slightly puffed. If desired, brush with a little oil while cooking.

9. 9

   Remove from heat and keep warm. Repeat with the remaining roti and filling.

10. 10

    Serve the vegetable roti warm with your favorite dipping sauce or chutney.