I picked up a copy of Jamie Kennedy's 'Seasons' yesterday, and was inspired to make some Roti.
His Recipe ("Curried Vegetables in Wild Rice Roti"):
For the Roti:
1 1/2 cups hard white flour
1/2 cup finely ground wild rice
3/4 cup water
pinch of salt
2 Tbsp clarified butter
For the Curry Paste:
2 Tbsp whole cumin seeds
2 Tbsp whole coriander seeds
1 tsp whole fenugreek
1/4 tsp whole fennel seed
2 tsp fresh green chilies, finely chopped
2 tsp ground turmeric
1/2 tsp freshly chopped ginger
1/2 tsp freshly chopped garlic
1/4 tsp freshly ground cinnamon
For the Vegetables:
2 medium potatoes
2 bunches fresh spinach leaves
1 cup Tomato Sauce
2 Tbsp curry paste (see above)
salt to taste
For the Raita:
1 cup yogurt
1 grated cucumber
1 Tbsp finely sliced mint
2 Tbsp clarified butter
salt to taste
In brief, the whole spices are toasted, then the remaining curry ingredients are added and sauteed for a few minutes, then blended to a paste. This paste is mixed with the tomato sauce, cooked down for a few minutes, then the (boiled) potatoes get added, then the peas and spinach.
I roughly followed his recipe, with some modifications: I made the Roti with 1/3 part whole wheat flour and 2/3 all-purpose flour. I would have tried it with the ground wild rice, but my hand blender is on the fritz. In the filling, peas were replaced with chickpeas, Yukon gold nugget potatoes were used (skin intact), and I added sauteed onions. Regretfully, I didn't make the Raita.
The veggies turned out pretty good... a little too much coriander, and a bit too much tomato sauce (my accident). I attempted to make the roti as instructed in this video:
http://www.youtube.com/watch?v=jD4o_Lmy6bU
I wasn't able to get the whole thing to puff up the way she does it in the video... maybe that comes with practice. The roti tasted pretty plain by itself.
Together, the roti with the veggie filling were greater than the sum of their parts. I'm sure that the Raita brings it to another level - so I'll be sure to make it next time.