Haldi Paana Nhawari/Stuffed Roti (Spicy)
Roti stuffed with coconut filling and wrapped with aromatic turmeric leaves.
Ingredients
- 10 units Turmeric leaves (Cut the tips and wash thoroughly.)
- 250 grams Patri pudi (If not available, refer to the 'sambati poli' recipe for dough.)
- 1 unit Coconut, grated
- 250 grams Ground chicken
- 2 units Onions, finely chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 units Green chillies (Adjust according to spice preference.)
- 1 tablespoon Salt
- 2 tablespoons Oil
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Instructions
- 1In a vessel, heat oil and add cumin seeds, green chillies, and chopped onions. Sauté until the onions turn golden. Add turmeric powder and ground chicken, cooking until the chicken is done.
- 2Mix grated coconut with salt and a pinch of turmeric. Add this mixture to the chicken masala and cook for about 15 minutes, ensuring it does not stick to the bottom.
- 3Use patri pudi to make a quick dough. If unavailable, refer to the 'sambati poli' recipe for an alternative dough preparation.
- 4Take a washed and cut turmeric leaf, smear it with a little oil. Spread the dough evenly over its surface, fill one half with the coconut filling, and fold the leaf in half.
- 5Cook the assembled roti on a tava along with the turmeric leaves. Alternatively, steam it to retain more aroma. Remove the leaves before serving.
