Pepper roti

Ingredients

For Roti:

• 3 cups flour
• 1 cup grated carrot
• 3 teaspoons. baking powder
• 1/2 teaspoon. salt
• 1 teaspoon. sugar
• 1 1/2 cup water
• 1 tablespoon. oil
• 2 tablespoons. butter

For pepper filling:

• 4 hot peppers
• 2 cups grated potato
• 40 leaves chadon beni
• 10 cloves garlic
• 1/4 onion, chopped
• 2 cups grated cheese
• salt to taste
• 2 pimento peppers, chopped

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Preparation

• Grate and wash the potato. Chop and blend the hot peppers, pimento peppers, chadon beni, garlic, onion and carrot. Add salt to taste.
• Add the potato, then the cheese and mix together. Set aside. Mix the flour, sugar, baking powder, salt, and water into a dough.
• Divide the dough into 2, coat with oil and leave to rest for 1 hour. Afterward, open out the dough. Spread 1 tablespoon of butter. Sprinkle flour. Make a cut from the center and roll into a cone.
• Press the peak and flatten the center of the cone. Leave to rest for 15 minutes. Roll out both balls with a bailna.
  
• Heat the tawa then lower the fire and spread one roti. Spread the pepper mixture then place the other roti over it and press right around. Spread a little oil over the surface.
• Turn over carefully using a dabla. Spread some more oil over the surface. Let cook for a few minutes then cut into pieces and serve.