This roti is more like a spicy vegetable pizza and makes a good light lunch or snack.
Preheat a grill or broiler. Once hot place the whole eggplant, potato, and tomato on the grill or on a pan under the broiler and roast until the vegetables are charred on the outside. Remove from heat, cool, peel, and process to a paste in a food processor with the carrot, shado beni, and chili pepper. Set aside.
Combine the flour, baking powder, and salt. Slowly add about ½ to ¾ cups of warm water, until the dough comes together into a soft ball. Knead slowly, adding the oil in a slow, steady stream. Continue kneading until dough is smooth, about 2 minutes, then allow to rest for 15 minutes.
Divide the dough into four equal balls and allow to rest for 5 minutes more. Heat a 12-inch tawa or a heavy-bottomed skillet over medium heat. Roll one of the balls into a 9-inch circle and place it on the tawa or skillet. Flip after 20 seconds and continue flipping the roti over until fluffy and lightly browned all over. Remove from pan and keep warm. Repeat with the remaining dough. (If your roti did not puff up, place it on a plate in the microwave for 40 seconds on HIGH.)
When the four roti are cooked, spread two roti with the vegetable paste. Place a plain roti on top of each. Serve hot.
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