KAY-LEN’S BUNNY CHOW
8 rolls (if you choose to use bread)
1 cup of chickpeas washed and boiled (I used a heaped cup and could have added more) can also add/substitute a meat.
2 tomatoes, chopped
1 whole onion, sliced lengthwise
1 green chili, sliced lengthwise
3 cloves of garlic, crushed
1 teaspoon of ginger, chopped (I used dry)
1 potato, boiled and diced
1 green pepper, sliced into squares (I used orange)
1 teaspoon turmeric
1 teaspoon cumin seeds (I used crushed)
2 teaspoon coriander powder
1 teaspoon garam masala or South African mixed red curry masala
1 teaspoon amchoor (dry mango powder) I used a medium fresh mango and sautéed it with the onions – flavor didn’t really come through like I wanted so rather try to use the powder or a chutney.
1 teaspoon red chili powder
2 teaspoon olive oil
salt to taste
Roti:
2 cups flour, calls for whole-wheat flour but I used a gluten free normal all purpose flour and it was fine made bubbles and all
3/4 teaspoon salt
1 cup water
Heat oil in a pan. I used a large deep pan, add green chili cumin seeds, ginger, garlic, onions and sauté in medium flame until the onions turn brown. If you choose to add freshly chopped mango add it in here.
Add the tomatoes and all the dry spices. Let simmer on medium flame and cook until tomato’s turn tender.
Stir in the chickpeas and green pepper and potato and add half a cup of water. (I added about a cup and a half and still feel I could have added a bit more use your judgement on this) Cover and simmer on medium flame for 8-10 minutes. Open cover and sauté on high for 2 minutes. Garnish with fresh coriander and keep aside.
Cut the top of each bun and scoop out the center. It will look like a bread bowl. (see picture)
Add mixture to bread bowl serve and enjoy! Maybe let the sauce soak into the bread for a moment
Roti
In a small bowl mix together all the ingredients and mix together with one hand.
It should form a fairly moist dough. Knead and form into a ball. Cover with damp towel or paper towel and let it stand at room temperature for 10 min to an hour. I did not have much time so I only did 10 min and it worked really well!
Divide the dough into 16 small balls.
Sprinkle a countertop with flour and place one piece of dough in the middle and cover with flour on all sides so it doesn’t stick (do this it sticks). Then gently roll it out with whatever rolling apparatus you choose, flat and thin, this also really depends on you but think like 2 mm thin. While you roll flip it over so it doesn’t stick. Turn the dough as you roll to get a nice circular shape. I think this recipe makes 16 mini rotis but I managed ten of the size in the picture.
Place a non stick skillet on medium heat (I eventually changed it to high and it was fine).
Once the pan is hot add the roti and cook until the dough lifts around the edges or makes bubbles. Usually it goes quickly. you want to see light brown bubbles not dark brown otherwise it will get too crispy to roll.
Then just add your mixture onto the roti and enjoy!! I would have enjoyed some Mrs Balls chutney or sour cream on the side. Next time.
Recipe and Photo: Kay-Lyn Julie Oelofse
