Amanda Laird: Paneer and spinach stuffed roti

Paneer and spinach stuffed roti. Photo / Babiche Martens

Makes 10

2 medium potatoes, diced
1 Tbs vegetable oil
1 tsp cumin seeds
1 tsp garam masala
1 small onion, diced
Salt
1 bunch spinach
250 g paneer (Indian cheese from Indian stores)
1 cup wholemeal flour
1 1/2 cups plain flour
Boiling water
Softened butter, about 3 Tbs

1 Cook the potatoes in salted boiling water until soft, then drain.

2 Heat a frypan, add the oil then the seeds, garam masala and onion. Cook until soft. Season, add the spinach leaves and cook until wilted then mix with the potato. Crumble in paneer.

3 Mix the flours in a large bowl. Make a well in the centre and slowly pour in the boiling water, mixing with a spoon until a dough like consistency is achieved. Add 3 knobs of butter to the flour and put some extra on your fist, then knead the dough until soft.

4 Heat a heavy-based pan. Break off small pieces of palm-sized dough and roll out thinly. Place a spoonful of filling in the centre, brush the edges with a little cold water then top with another piece of dough and seal.

5 Lay each roti in the pan and cook until blisters appear underneath then turn over and cook the other side until golden. Stack on a tea towel, brushing a small amount of butter between each.