Chickpea Stuffed Roti

Lastnight I was pretty clueless what to make for dinner. I had some leftover boiled chickpeas but as you know that alone isn't going to be a filling meal right? I didn't want to repeat any of those everyday same boring dishes either... 

I don't know how it happened, but all of a sudden I was sparked with this idea! Chickpea Stuffed Roti... Cool, isn't it? I wanted my innovative dish to be super awesome, so decided what and what to be added as taste enhancers. Since I tried it for the first time, I put my total attention to get it done right.. 

The outcome, you know... too good to be true, It was so delicious! Better than any meat stuffing.. No need of preparing an accompaniment, you can just have it.  Alhamdulillah I was full of contentment that the leftovers didn't get wasted or thrown away. Try it yourself...

Ingredients:

For the Roti:

Whole Wheat Flour - 1 1/2 Cups

All Purpose Flour - 1 1/2 Cup

Oil - 2 Tbsp

Salt - to taste

Water - to  knead

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For the Stuffing:

Boiled Chickpeas - 2 Cups

Freshly Shredded Coconut - 1 Cup

Green Chilli - 3-4 

Peeled Garlic - 4 Cloves

Peeled Shallots - 6-8

Chilli Flakes - to taste 

Salt - to taste

Olive Oil - 1/4 Cup

Water (if needed)

Method:

1. In a clean dry bowl, mix the flours, salt and oil. Add water little by little and knead well to form a nice and soft dough. Once done, coat the dough with some oil and set aside.

2. In a blender, add all the stuffing ingredients (except coconut) and grind. Do not grind till it turns too smooth. Stop when you see that everything is ground well and looks coarse in texture. (Just like for Falafel)

3. Transfer the ground mixture to a separate bowl, add the reserved coconut and mix well with a spoon.

4. Now divide the dough in to 8 or 10 equal parts and shape them like balls.

5. Take one to a floured surface. Roll it like a thin chapthi shaped like a circle.

6. Now brush the edges with water. Place desired amount of stuffing in one half of the circle and fold to make it look like a half circle. Press and seal the edges.

7. On a hot skillet, cook the roti, turning both the sides. Brush with some butter and serve hot.

Notes:

*When blending, try adding some chopped coriander leaves or any other greens of your choice. That will make the rotis taste even better and it's healthy too.