A recent project involved a lot of reading and research of historical cuisines, including some dishes that originated form Pakistan and northern areas of the subcontinent. I came across mande roti – a sweet version of rumali roti, speckled with kesar, cardamom and nutmeg that’s eaten with a rich meat curry with aromatic spices and gravy.
As my mouth watered reading about these dishes, I thought of something fusion – a rare occurrence for me – but pairing it with fresh mint, coriander and strong gruyere cheese would wonderfully balance against the sweet roti. I also had lots of fresh red sorrel leaves which I finely chopped and added to the cheese mix as well.
So here is a simple and easy recipe to make mini parcels or lifafa-style stuffed pouches using the mande roti recipe.
These work beautifully as starters / appetisers or as bitings with pre-dinner drinks!
The Recipe
As my mouth watered reading about these dishes, I thought of something fusion – a rare occurrence for me – but pairing it with fresh mint, coriander and strong gruyere cheese would wonderfully balance against the sweet roti. I also had lots of fresh red sorrel leaves which I finely chopped and added to the cheese mix as well.
So here is a simple and easy recipe to make mini parcels or lifafa-style stuffed pouches using the mande roti recipe.
These work beautifully as starters / appetisers or as bitings with pre-dinner drinks!
The Recipe
Serves 16 rotis
Ingredients
- 2 cups flour – whole wheat
- 1 tsp elaichi powder
- ½ tsp nutmeg powder
- 1 cup milk
- ½ tsp saffron strands
- pinch of salt
- 1 tbsp oil
- ghee for cooking
- Filling:
- ½ cup Gruyere cheese
- ½ cup cheddar cheese
- 1-2 finely diced green chilies
- handful finely chopped coriander
- handful of finely chopped mint
- handful of finely chopped red sorrel leaves
Instructions
- Heat milk to lukewarm temperature and infuse saffron – allow to rest until milk is golden
- Make a dough with the remaining ingredients – soft dough, but a little sticky
- Rest the dough for 10 minutes under a damp cloth
- Knead one more time afterwards before rolling
- Then make small 3-5 cm diameter balls
- Roll out into thin rotis – adding dry flour as needed to avoid sticking
- Then place a handful of cheese in the center
- Wrap as one would a tortilla into a lifafa or parcel
- Place on a hot tawa and cook on all sides well
- For the second round of cooking apply some ghee to get a golden colour
- Serve piping hot
