bowl, wooden spoon, nonstick pan, rolling pin
- 100 g carrots
- 100 g cheese
Grate the carrot and cheese. Set aside.
- 100 g onions
- 20 g green chilis
Cut or chop onion and green chilli into small pieces.
- 25 g spinach
Break spinach into small pieces.
Add all ingredients into a large bowl. Make sure to crack the eggs and add into the bowl.
- wooden spoon
Use your hand or a wooden spoon to combine the ingredients.
- 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.
Seperate the dough into small portions.
- nonstick pan
Heat the pan onto medium heat.
- rolling pin
Use the rolling pin to flatten the individual portions of dough into about 2mm.
Take the first flattened portion of dough and place on the heated pan.
Cook the dough for about 3-4 minutes on each side on medium heat.
Optional: Put half a tablespoon of oil on both sides of the dough to make the roti softer.
Take the roti off the pan when it has a golden brown colour.
Serve as it is or cut into triangles.
You may eat the roti with chutney/butter/jam/gravy etc.