I’ve recently been longing for my mothers cooking, I can’t exactly ask her to nip over for the evening from Wales to Scotland and make me something to eat. Instead the best I can do, is make something myself that has its memories firmly rooted in my childhood.
My mother used to make what we as children dubbed as Karachi Roti, for no reason other than it sounded cool to our teeny weeny ears. Its basically a roti, also known as chappati filled with spiced mince lamb meat and peas. My mother would then roll it up like a tortilla and give us each one whilst it was still warm. My father did not like us eating in this manner, he thought it was a bit tacky, we loved it though. The spiced turmeric buttery juices pouring out and discolouring our clothing if we were not careful. I now make this dish either with Textured Vegetable Protein (TVP) mince or this product.
Strange thing, although this filled spiced roti tasted good. I don't think it was as good as it would have been if my mother had cooked it for me with her hands. For a start it would have had the added special ingredient of my mama's love and that’s something you can’t buy or substitute. Alright, alright enough of this soppiness.
What is interesting to note, my mother still makes this now for my nieces and nephews. My nephews now in their teens have aptly renamed it as Bhangra Roti. Bhangra music is something many people in the UK are more in tune with, not me though, I have never liked repetitive beats. Or maybe I'm just getting old. I have to admit I do have some grey hair now.