I love using shortcuts to whip up dishes that I really miss from my childhood days. As rewarding as it is to cook things from scratch, it’s not always easy when you are juggling cooking with work or studies. During my undergrad days whenever I missed home a tad too much and wanted to eat something that reminded me of home, I would whip up these delicious stuffed rotis aka vegetable roti, egg roti & beef rotis.
Traditionally, these rotis are made by mixing flour and water with a bit of salt to taste and rolling into golf sized balls and soaking them in oil for a couple of hours. The rotis are then rolled into thin pancakes over a hot griddle and stuffed with a filling of choice and cooked until the roti is cooked through and blistered to a slightly crisp perfection on the outside.
Though making the roti itself is easy, my few attempts at rolling the extremely elastic-y dough left me flustered. It is definitely not something I will attempt at the end of a long day at work.
The cheat method here is to use store-bought uncooked frozen paratas to replace the roti and stuff them with a filling of choice! If you have been following my older posts, yes, this is the same frozen paratas I used to make the cheat pastries. But this time instead of baking them in an oven, I cook them over a hot griddle or a pan.