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  • 1 teaspoon sunflower oil

  • ½ teaspoon cumin seeds

  • 1 medium onion, sliced

  • 1 tablespoon ginger-garlic paste (equal quantities of ginger and garlic)

  • 150g (5 oz) mixed peppers, deseeded and sliced

  • 150g (5oz) mushrooms, wiped clean and sliced

  • 1 teaspoon turmeric powder

  • Salt

  • 2 tablespoons cashew nuts

  • 1 large tomato, sliced

  • chopped fresh coriander leaves to garnish

  • For the roti

  • 450g (1 lb) wholewheat flour

  • 2 tablespoons sunflower oil

  • Warm water as needed

  • Ghee for brushing (optional)


  • 1.

    Heat the oil in a heavy saucepan and add the cumin seeds. When they begin to turn dark add the onion.

  • 2.

    Stir until the onion turns translucent then add the ginger garlic paste, the peppers, mushrooms, turmeric, salt and cashew nuts. Stir and allow to cook for 7-8 minutes to just soften the vegetables. Take off the heat and toss in the tomatoes and fresh coriander.

  • 3.

    To make the roti, mix the flour and oil together and pour in enough hot water to make a soft, pliable dough. Divide the dough into balls the size of a lime. Coat each one lightly and flatten slightly. Roll out on a floured surface into very flat discs.

  • 4.

    Griddle each roti until the surface bubbles. Cook on both sides, pressing down lightly with a clean kitchen cloth to cook evenly. Brush with ghee, if desired, and keep warm. Cook all the rotis similarly. Serve hot, with the mushrooms and peppers with cashew nuts.

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