Sauce
| 2 tsp | Capers |
| 1 clove | Garlic, chopped |
| 1 Tbsp | Lemon juice |
| ½ cup | Parsley, chopped |
| 1 Tbsp | Fresh thyme |
| 1 handful | Rocket |
| 1 cup | Spinach leaves, chopped |
| ½ cup | Extra virgin olive oil |
| 1 | Salt & freshly ground pepper |
Roti
| 1 cup | Wholemeal flour |
| 1 cup | Plain flour |
| 1 Tbsp | Oil, or ghee |
| 1 serving | Boiling water |
| 1 cup | Chickpeas, cooked |
| ½ small | Dried red chillies |
| 1 tsp | Coriander seeds |
| 1 Tbsp | Olive oil |
| 1 bowl | Yoghurt |
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Directions
- To make the sauce, put all the ingredients except the oil and seasoning, into a food processor and pulse to combine. Add the oil and continue until you have a smooth sauce. Taste and then season, adding more lemon juice if preferred.
- To make the roti, put the two types of flour into a large bowl. Stir to combine then make a well in the centre and pour in the oil or ghee. Stir with a wooden spoon while slowly pouring in enough boiling water to make a dough. Tip out onto a floured surface and knead until soft. Form the dough into a sausage shape. Heat a heavy frying pan. Pinch off pieces of dough and roll out into circular shapes.
- When the pan is hot, add two to three roti. When blisters begin to appear, push down gently with a paper towel. The roti will puff up. Turn over and repeat until all are golden. Wrap in a tea towel if not using immediately.
- To cook the chickpeas, preheat oven to 180C. Put the chickpeas in a small baking dish. Chop the chilli and put in a mortar and pestle with the coriander seeds, grind then sprinkle over the chickpeas. Add the oil and salt then cook for 30 minutes.
- Serve the roti with the sauce, chickpeas and yoghurt.
