Veggie Roti

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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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• bowl

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!