- ¼ 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
- ¼ cup (50 mL) fat-free plain yogurt
- Mint or paprika to taste
- Dash of vinegar, lemon juice or lime juice
- ½ tsp) (2 mL) garlic powder or 1 garlic clove, finely chopped
- To Make the Filling:
- Heat the water and oil in a heavy pot and add the onions, garlic, curry powder and hot pepper sauce. Cook at low heat until the onions are soft.
- Add the cooked potatoes and canned chickpeas with juice and cook for 30 minutes. Cool and put in the fridge overnight.
- To Make the Roti:
- The next day, reheat the filling and place ½ cup (125 mL) in the middle of each roti. Fold one side over the mixture, then the other. Fold ends toward the center to make a neat package. Turn it over on the plate so the folds are underneath. Microwave on high for 3 to 4 minutes, or heat in a hot oven for 30 minutes. Serve with Cucumbers in Yogurt.
- To Make the Cucumbers in Yogurt:
- Combine all ingredients in a bowl.