Sandwiches,Savoury,Snacks

Mande Roti Stuffed with Gruyere

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
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