I mentioned in my Wild Garlic Salan blog post that I had made some Wild Garlic Roti, but hadn't for whatever reason got round to taking a photograph of it. This time I made sure I did, so here are some warm home-made Wild Garlic Roti's. I am hoping to make some Wild Garlic Parathas stuffed with spicy wild garlic and potato mash. Oh I can already imagine it already: flaky, buttery and wonderfully spiced, but one step at a time.
Wild Garlic Channa Dal.
Makes 4 - 6
250g chappati flour
25g - 30g wild garlic leaves, washed and minced
Luke warm water
Tip the flour and the minced wild garlic leaves into a bowl, then make a well in the centre of the flour, add a little cold water at a time and knead until combined and smooth. Form the dough into a ball and leave to rest for 15 - 30 minutes and cover.
When ready to cook, divide into four - six equal parts and shape into small balls. Roll out the dough to a thickness of about ¼ inch.
Heat the tava, griddle pan or a wide non stick frying pan and cook until both sides are brown.
Serve as an accompaniment to an South Asian meal.