. 2 cups flour
. 1 cup oil
. 2 boiled potatoes, smashed
. 100g leeks
. 100g cabbage
. 2 carrots
. 1 red onion, chopped
. 3 green chilies, chopped
. 1 sprig curry leaves (optional)
. 2 tsp chili powder
. Pinch of turmeric powder
. 2 tsp pepper
. 1 tsp curry leaves
. 2 cloves of garlic, chopped
. 1 small piece ginger, chopped
. 1 Tbsp oil
. Lime juice
Making the dough:
Mix flour and salt together.
Add water little by little at a time to make nonstick dough.
Divide the dough into a golf ball size balls.
Pour the all flour balls into a bowl and cover with oil.
Cover the bowl and keep it for about 5-6 hours until balls are soft.
Making the Filling:
Drain water from mackerel from can, discard bones and smashed. Set aside.
Cut vegetable in small pieces.
Heat oil in a pan on medium heat, when oil is hot put garlic and ginger saut? for about 20 seconds.
Put onions, green chilies and curry leaves saut? for about 1 minute.
Add leeks, cabbage, carrots, salt and cook for another minute.
When vegetables are tender, add mackerel and potatoes mix well.
Put chili powder, curry powder turmeric powder and pepper mix well again.
Finally put lime juice and adjust salt.
Making the Rotti:
Take off flour balls from oil.
Roll each ball into grease surface