Ingredients:

• Roti:
• 2 cups – whole Wheat flour
• 1/2 tsp – salt
• 1 tsp – dry/ fresh Yeast
• lukewarm water to mix
• Filling:
• 200 g – tofu, cut into 1 cm dice
• 3 – Chinese dried Mushrooms
• 1 – tomato, large, cut into strips (discard seeds)
• 1/3 cup – onion, minced
• 2 tsp – soya sauce
• 2 tsp – garlic, minced
• 1 tsp – ginger, minced
• 1 tsp – chilli powder
• 2 tsp – Vinegar
• 2 tsp – oil
• salt to taste
• 1 tsp – Sugar
• 1/2 cup – capsicum, cut into thin strips (discard seeds)

Method:

1. Roti:
2. Mix the flour with salt.
3. Mix yeast with 1/2 cup of warm water and keep aside till frothy.
4. Add the yeast liquid to flour.
5. Add more water as needed and make dough like for chapatti.
6. Knead very well and keep covered for one hour.
7. Divide into 8 parts and roll out into thin discs.
8. Heat a thick griddle and place a roti on it.
9. When the underside is half cooked, turn it over and cook the other side till tiny black spots appear on that side. Turn it over again.
10. The roti will puff up.
11. Cook for a few seconds and remove.
12. Cook all the rotis and keep in a hot case lined with kitchen paper.
13. Note:
14. When cooked with little oil, it takes a little longer for onions to turn brown.
15. Use medium heat and stir often.
16. Filling:
17. Soak the mushrooms in hot water for 1/2 hour.
18. Drain and discard the hard stalk.
19. Chop the mushroom caps finely and reserve.
20. Heat the oil in a non-stick fry pan.
21. Add garlic and fry till dark brown.
22. Add ginger and onion and stir-fry on medium heat till the onion is light brown.
23. Mix chilli powder with vinegar and add to the pan.
24. Fry for a few seconds.
25. Add capsicum, tomato and salt. Cover and simmer for 2-3 mins.
26. Add tofu, soya sauce and sugar.
27. Stir fry for 1 minute and remove from heat.