Hashbrown Roti
This is a recipe that I learnt from a friend. Very easy to make and quite colorful. If you like hash browns you will love this. It is a great breakfast or snack option.
The best part is the variations to the basic recipe. You can add different kinds of cooked beans (kidney beans, black beans, pinto or northern) and veggies (shredded carrots, shredded beets, bell pepper, shredded zucchini, onion, finely steamed and chopped broccoli or chopped greens). The spice level can be easily adjusted too.
Ingredients:
Hash browns (thawed) - 11/2 cup
Black beans (cooked) - 1/2 cup (I used canned black beans after rinsing thoroughly in running cold water)
Bell pepper - 1/2 cup
Onion (chopped) - 1/3 cup
Salt - 1 tsp
Rice flour - 1/4 cup
Turmeric - 1/4 tsp
Chilli powder - 1/2 tsp
Water - 2 tbsp
Oil - as needed
Method:
If you are like me and forget to thaw the hash browns ahead of time, do not worry. You can microwave it for a min and its good to go.
Add all the ingredients except water and oil to a big bowl.
Mix thoroughly. Sprinkle water and adjust as needed. The mixture should be a stiff dough consistency.
Heat a flat griddle/tawa. Take a handful of the mixture and flatten it on the tawa. You will have to wet your hands frequently while pressing on the mixture, in order to prevent it from sticking to your hands. This step needs some practice.
If you find it hard to do it directly on the tawa, you can use parchment paper. Flatten it on the parchment paper using your wet fingers and then transfer it to the tawa as shown below.
Wait for about 30 seconds and gently peel the parchment paper off the roti.
Sprinkle some oil around the sides and let it cook for 1-2 min in medium heat. Flip carefully and let the other side cook.
Start by making smaller roti's in the beginning, as its easier to flip. Bigger ones might break. Press down gently with the spatula while cooking. It helps pack it down well. If it still breaks sprinkle some water on the dough to bind it well.
Once browned on both sides, remove from heat and serve with ketchup or chilli sauce or chutney.
Like I mentioned above I use different veggies and beans every time I make this, so it makes it interesting.
The best part is the variations to the basic recipe. You can add different kinds of cooked beans (kidney beans, black beans, pinto or northern) and veggies (shredded carrots, shredded beets, bell pepper, shredded zucchini, onion, finely steamed and chopped broccoli or chopped greens). The spice level can be easily adjusted too.
Ingredients:
Hash browns (thawed) - 11/2 cup
Black beans (cooked) - 1/2 cup (I used canned black beans after rinsing thoroughly in running cold water)
Bell pepper - 1/2 cup
Onion (chopped) - 1/3 cup
Salt - 1 tsp
Rice flour - 1/4 cup
Turmeric - 1/4 tsp
Chilli powder - 1/2 tsp
Water - 2 tbsp
Oil - as needed
Method:
If you are like me and forget to thaw the hash browns ahead of time, do not worry. You can microwave it for a min and its good to go.
Add all the ingredients except water and oil to a big bowl.
Mix thoroughly. Sprinkle water and adjust as needed. The mixture should be a stiff dough consistency.
Heat a flat griddle/tawa. Take a handful of the mixture and flatten it on the tawa. You will have to wet your hands frequently while pressing on the mixture, in order to prevent it from sticking to your hands. This step needs some practice.
If you find it hard to do it directly on the tawa, you can use parchment paper. Flatten it on the parchment paper using your wet fingers and then transfer it to the tawa as shown below.
Wait for about 30 seconds and gently peel the parchment paper off the roti.
Sprinkle some oil around the sides and let it cook for 1-2 min in medium heat. Flip carefully and let the other side cook.
Once browned on both sides, remove from heat and serve with ketchup or chilli sauce or chutney.
Like I mentioned above I use different veggies and beans every time I make this, so it makes it interesting.
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