bowl, wooden spoon, nonstick pan, rolling pin
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- 100 g carrots
- 100 g cheese
Grate the carrot and cheese. Set aside.
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- 100 g onions
- 20 g green chilis
Cut or chop onion and green chilli into small pieces.
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- 25 g spinach
Break spinach into small pieces.
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Add all ingredients into a large bowl. Make sure to crack the eggs and add into the bowl.
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- wooden spoon
Use your hand or a wooden spoon to combine the ingredients.
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- 200 ml water
Add water gradually to form the mixture into a dough. The dough should not be too wet or too dry. After adding the water, use your hand to knead the dough.
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Seperate the dough into small portions.
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- nonstick pan
Heat the pan onto medium heat.
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- rolling pin
Use the rolling pin to flatten the individual portions of dough into about 2mm.
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Take the first flattened portion of dough and place on the heated pan.
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Cook the dough for about 3-4 minutes on each side on medium heat.
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Optional: Put half a tablespoon of oil on both sides of the dough to make the roti softer.
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Take the roti off the pan when it has a golden brown colour.
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Serve as it is or cut into triangles.
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You may eat the roti with chutney/butter/jam/gravy etc.
Enjoy your meal!