Preparation time : 20 minutes
Cooking time : 15 minutes
Serves : 8 members
Description
At times you get so very surprised to see an authentic every day dish served in a totally new avatar. This is what happened exactly when I was served this snack at my brothers place in London. Jalar roti is like a regular at all our homes. We serve it as it is with a curry beside or make a pizza sort of pancakes with beaten eggs and filling. Cut into triangles and served. You eat one triangle and feel so stuffed and think you might end up with a heart attack soon. This version of the rolled one looked so cool and was light when compared to the pizza kind of version. My food locker did stuff this idea into it. Fed up with an over dose of deep fried snacks for ifthar. I wanted to pull this over due to try dish . Made it. My cook kept saying the filling will all spill out. She did make me nervous but I was confident as my sister Fazeem made it perfectly. i rolled one with a little of the filling spelling around but still the roll looked good with its net pattern and colourful filling inside. Though I keep myself busy with food and every bit of me revolves around food. There are times when the simplest ideas amaze me time and again signalling me that food is an ocean and you can not say I know all about food. Thanks to my sister Fazeem who served this dish letting me know a new way to serve the regular Jalar roti.
Ingredients For the jalar roti
Ingredients | Quantity |
|---|---|
| Eggs | 2 |
| Water | 650 ml |
| Thick Coconut milk | 100 ml |
| Salt | to taste |
| Flour | 350 grams |
| Oil | 100 ml |
Method for jalar rotis
- Mix all the ingredients together except for oil making sure no lumps are formed and the batter is a runny watery consistency.
- Heat a tawa greased with oil. Pour the batter using a jalar cup or a piping bag in a circular motion, making thin, lacy net pancakes With gaps in-between.
- Cook until set. Remove and set aside. Do the same until all the batter is over.
Ingredients For the filling
Ingredients | Quantity |
|---|---|
| lamb strips or boneless chicken strips | ¼ kg |
| 2 medium sized onion | 2 sliced |
| Carrot | 1 big cut to thin strips |
| Beans | 5 cut to thin strips |
| Cabbage | 1/2 cup cut to thin strips |
| Capsicum | 1 cut to thin strips |
| Chilly powder | 1 teaspoon |
| Pepper powder | 1/4 teaspoon |
| Cumin powder | 1/4 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Ginger and garlic paste | 1/ 4 teaspoon each |
| Coriander leaves | chopped few |
| Salt | to taste |
Method for filling
- In a pressure cooker put the meat strips or boneless chicken strips and the rest of the spices. Let it cook.
- Heat oil, sauté the chopped onions and vegetable strips to translucent. Add the cooked meat strips and cook to dry.
- Taste and adjust seasoning. Garnish with coriander leaves. Cool completely and set aside.
How to assemble
- Take a Jalar roti and place a heaped tablespoon of filling towards the edge.
- Fold the two sides over the filling.
- Tuck in the top part of the Jalar roti over the filling.
- Roll tightly over until the opposite end. A few of the filling might come out but that is ok.
- Do the same with all the Jalar roti and filling mixture.
- Serve warm or hot with dipping of your choice . At home it’s had as it is with no dips.
Notes
- Make sure to cut the vegetables and meat used to strips so as to when rolling it does not come out.
