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Cucumber Roti

May 24, 2021

Cucumber Roti

This recipe is perfect for those of us who always struggle to use up all the cucumbers in their set boxes! Eat them as they are with a side of kimchi, or enjoy them as a side to any soup or curry.
Ingredients (makes 4 rotis)
  • 1 medium cucumber
  • 1/2 cup besan (chickpea) flour
  • 1/2 cup plain flour
  • 1/4 cup rice flour (if you don't have this, you can also use 1/4 cup equal parts of plain and besan flour)
  • 2 garlic cloves, sliced
  • salt & pepper, to taste
  • any spice & herbs of your choosing (we like to use fresh coriander or dill, and a little bit of chilli)
  • 1 tbsp oil
  1. Prep your cucumber, the cucumber is better blended, however if you don't have a blender that will do the trick - grating the cucumber will also work!
  2. Place your blended or grated cucumber in a bowl and add salt, pepper, garlic, herbs & spices and mix in. 
  3. Combine all your flours together in a bowl and add to the cucumber mix. Mix in until well combined, you want the mixture to be a thick batter - add a little bit of water if it's too dry and flour if too wet.
  4. Once you have a nice thick consistency, heat up some oil in a pan on medium heat.
  5. Once the oil is smoking a little in the pan, use a ladle to pour some of your batter in and cook for about 1 minute each side. Repeat for the rest of your rotis.
Recipe adapted and photo from Archana’s Kitchen! Don't forget to send your recipe suggestions to community@foodconnect 

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