Roti with Curried Filling

• 1/4 cup (50 mL) water
• 1 tsp (5 mL) olive or vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped or crushed
• 1 tbsp (15 mL) curry powder (mild or hot)
• Dash of hot pepper sauce or chili powder
• 2 cups (500 mL) diced cooked potatoes
• 19-oz (540 mL) can chickpeas, including juice
• 1 medium cucumber, peeled and thinly sliced
• 1/4 cup (50 mL) fat-free plain yogurt
• Mint or paprika to taste
• Dash of vinegar, lemon juice or lime juice
• 1/2 tsp) (2 mL) garlic powder or 1 garlic clove, finely chopped

1. To Make the Filling:
2. Heat the water and oil in a heavy pot and add the onions, garlic, curry powder and hot pepper sauce.
3. Cook at low heat until the onions are soft.
4. Add the cooked potatoes and canned chickpeas with juice and cook for 30 minutes.
5. Cool and put in the fridge overnight.
6. To Make the Roti:
7. The next day, reheat the filling and place 1/2 cup (125 mL) in the middle of each roti.
8. Fold one side over the mixture, then the other.
9. Fold ends toward the center to make a neat package.
10. Turn it over on the plate so the folds are underneath.
11. Microwave on high for 3 to 4 minutes, or heat in a hot oven for 30 minutes.
12. Serve with Cucumbers in Yogurt.
13. To Make the Cucumbers in Yogurt:
14. Combine all ingredients in a bowl.

water, olive, onion, garlic, curry, pepper, potatoes, cucumber, yogurt, paprika, vinegar, garlic

Taken from www.cookstr.com/recipes/roti-with-curried-filling (may not work)