The Rotti
Contrary to popular belief, rotti is rather easy to make. This recipe I’m going to give you will make six to eight standard sized rotti or, as you can see by my photograph I made mini rotti, it can make roughly fifteen mini rotti.
You will need:
1 x cup normal cake flour (or bread flour if you choose but it’s not necessary)
1 x table spoon of oil
1 x teaspoon of salt
Room temperature water
In my mixture I added two table spoons of mixed seeds (pumpkin, linseed, sunflower) but this is purely optional. You can also add any spices if you choose to.
Mix together everything except the water. Once well mixed slowly add water, just a small amount at a time then mix it in and continue the process until you have a decent dough consistency. Roll it together for a bit then break it up into fifteen equal sized balls (six to eight if you are making standard sized rotti).
Roll each ball out on a flat surface, put flour on the surface as well as on the rolling pin as your roll it out into a flat circle, this not only helps to prevent the dough from sticking to the surface and rolling pin but it also prevents it from “shrinking” a little every time you roll it out so you will be saving a lot of time.
Preheat a non-stick pan, put a rotti in the hot pan and when it starts to brown on one side, turn it over and once it has started to go brown on the other side it is ready. Wipe the pan clean between each rotti otherwise the flour left behind will start to burn and your kitchen will suddenly be filled with smoke.
If you find you have made too much rotti you can freeze it for up to three months, so place them on top of each other with a sheet of wax paper separating them, in a freezer bag (if you can, write the date on it, just in case).
The Carrots
You will need:
5 x carrots (pre-steamed if you don’t like them crunchy)
1 x tablespoon freshly chopped chives
1 x tablespoon of oil
1 x teaspoon salt
1 x tablespoon of curry powder
Mix all the ingredients together and lightly fry them until they are as cooked as you like them to be. Take them off the hot stove and leave to cool to room temperature.
If, like me, you have a love for chillies, feel free to chop up a few fresh chillies and mix them in with the carrots.
The Peas
I will admit, these are the best goddamn peas I have ever had in my life.
You can pick one of the following:
1 ½ x cups fresh peas OR
1 ½ x cups frozen peas OR
1 x cup dried peas, soaked over night
The fresh peas won’t need to be cooked at all, the frozen peas will need to be steamed or boiled for a few minutes. The dried peas, which had been soaked over night, can be left to simmer for roughly half an hour.
You will need more of the fresh or frozen peas as they will loose more consistency during the cooking process.
I went with the option for the dried peas and chose a mix of green and yellow ones.
When your peas are ready, put them in a pan with the following:
1 x tablespoon of oil
1 x tablespoon of paprika
1 x teaspoon of salt
Lightly fry all the ingredients together. When ready dish up with your rotti and carrots and rave to your friends about how brilliant the recipe is.
• This recipe makes +- 2 portions
.
Contrary to popular belief, rotti is rather easy to make. This recipe I’m going to give you will make six to eight standard sized rotti or, as you can see by my photograph I made mini rotti, it can make roughly fifteen mini rotti.
You will need:
1 x cup normal cake flour (or bread flour if you choose but it’s not necessary)
1 x table spoon of oil
1 x teaspoon of salt
Room temperature water
In my mixture I added two table spoons of mixed seeds (pumpkin, linseed, sunflower) but this is purely optional. You can also add any spices if you choose to.
Mix together everything except the water. Once well mixed slowly add water, just a small amount at a time then mix it in and continue the process until you have a decent dough consistency. Roll it together for a bit then break it up into fifteen equal sized balls (six to eight if you are making standard sized rotti).
Roll each ball out on a flat surface, put flour on the surface as well as on the rolling pin as your roll it out into a flat circle, this not only helps to prevent the dough from sticking to the surface and rolling pin but it also prevents it from “shrinking” a little every time you roll it out so you will be saving a lot of time.
Preheat a non-stick pan, put a rotti in the hot pan and when it starts to brown on one side, turn it over and once it has started to go brown on the other side it is ready. Wipe the pan clean between each rotti otherwise the flour left behind will start to burn and your kitchen will suddenly be filled with smoke.
If you find you have made too much rotti you can freeze it for up to three months, so place them on top of each other with a sheet of wax paper separating them, in a freezer bag (if you can, write the date on it, just in case).
The Carrots
You will need:
5 x carrots (pre-steamed if you don’t like them crunchy)
1 x tablespoon freshly chopped chives
1 x tablespoon of oil
1 x teaspoon salt
1 x tablespoon of curry powder
Mix all the ingredients together and lightly fry them until they are as cooked as you like them to be. Take them off the hot stove and leave to cool to room temperature.
If, like me, you have a love for chillies, feel free to chop up a few fresh chillies and mix them in with the carrots.
The Peas
I will admit, these are the best goddamn peas I have ever had in my life.
You can pick one of the following:
1 ½ x cups fresh peas OR
1 ½ x cups frozen peas OR
1 x cup dried peas, soaked over night
The fresh peas won’t need to be cooked at all, the frozen peas will need to be steamed or boiled for a few minutes. The dried peas, which had been soaked over night, can be left to simmer for roughly half an hour.
You will need more of the fresh or frozen peas as they will loose more consistency during the cooking process.
I went with the option for the dried peas and chose a mix of green and yellow ones.
When your peas are ready, put them in a pan with the following:
1 x tablespoon of oil
1 x tablespoon of paprika
1 x teaspoon of salt
Lightly fry all the ingredients together. When ready dish up with your rotti and carrots and rave to your friends about how brilliant the recipe is.
• This recipe makes +- 2 portions
.
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