Baida Roti
/
We’ve borrowed and adapted this recipe from the excellent I love India by Anjum Anand. Originally made with lamb mince we gave it a go with our sunflower mince and it’s become a firm favourite go-to recipe!
You’ll need a mixing bowl and a frying pan.
Serves 2
Ingredients (when in italics available from the van)
For filling:
2 tablespoons rapeseed oil (approx 7p)
1/2 red onion, finely chopped
40g sunflower mince (approx £1.40)
2 garlic cloves, finely chopped or grated
1/2 tablespoon finely grated root ginger
1 Indian green finger chilli (optional), finely chopped
1 small tomato chopped or 2 tablespoons tinned chopped tomatoes
1 teaspoon ground cumin (approx 8p)
1/2 teaspoon garam masala (approx 4p)
1 tablespoon tamari, mixed with 100ml water (approx 11p)
1 small egg or milk of your choice
For the wrap:
salt
80g plain, chapati or spelt flour
1 teaspoon rapeseed oil (approx 3p)
Total cost from Incredible Bulk approx £1.73
Method
Make your wrap dough by adding the salt to the flour in a bowl, add the oil and around 60ml water. Mix together and knead until smooth, it shouldn’t be too soft. Place dough in oiled bowl and cover with tea towel to rest.
Next make your filling, heat half the oil in large frying pan, add the onion and cook for 3-4 mins, then add the garlic, ginger, chilli, tomato, spices and salt, mix together well. Add in the sunflower mince and stir into the spice mix and then add the water and tamari and stir until combined. Allow the sunflower mince to soak up the liquid, stirring the mixture for 5-10 mins until heated through and mince is hydrated (the recipe calls for a dry-ish mince mix so you don’t want it too wet but you want to make sure the sunflower mince has rehydrated - taste and add more liquid if needed). Once cooked, place mince into bowl, wipe frying pan clean and keep warm.
Whisk your egg or milk with a little salt. Divide the dough in half and roll out into approx 20cm square or rectangles, trying to roll the outer 3cm boarder a little thinner.
Make the stuffed rotis by placing half the filling in the centre of each flatbread, leaving a 7cm border along the edges. Brush over the border with your egg or milk mix and then fold over the upper edge, fold in the sides and then the lower edge to enclose the filling, forming a flat-ish square.
Place straight into the hot pan, seam sides down and cook until golden on both sides.
Great served with chutney or spiced Indian salad!
Zero Waste Tips
Look for package free vegetables and look to buy spices and sunflower mince from your local refill store. You should be able to find flours loose or packed in paper bags that can be composted or recycled after use.
Did you know you can use onion and garlic skin to make a powder to use in cooking? Take your discarded skins, roast dry in oven on low heat and then blend into a powder!