- For the tamarind date chutney:
- 1⁄2 cup tamarind paste
- 8 dates, pitted and chopped
- 2 cups water
- 1⁄2 cup treacle sugar
- 1⁄2 t red chilli flakes
- 1⁄2 t ground cumin, toasted
- 1⁄2 t ground coriander, lightly toasted
- 1⁄2 t ground ginger
- For the rotis:
- 240 g flour
- Salt, a pinch
- 3⁄4 cup water
- 150 g butter, softened and cubed
- Vegetable oil, for frying
To make the tamarind date chutney, place the tamarind, dates and water in a saucepan and simmer over a medium heat for 8 minutes, or until soft.
Add the sugar and chilli flakes and cook over a low heat for 10 minutes. Stir in the cumin, coriander and ginger and simmer for 5 minutes. Store the chutney in an airtight container.
To make the rotis, place the flour, salt and water in a bowl and mix using a wooden spoon, then knead to form a soft dough.
Divide the dough into 8 equal portions. Spray a clean work surface with nonstick cooking spray, then roll out one of the portions of dough into a 20 cm disc. Using the tip of a knife, break off small pieces of butter and stud the dough – about 15 pieces. Roll the butter-studded roti into a sausage shape, then roll to form a coil. Repeat with the remaining dough and place in an airtight container.
Chill the dough for 11⁄2 hours, then roll out once more. Brush a pan with a little vegetable oil and place over a medium to high heat. Add 1 roti and cook for 1 minute, or until it turns golden with a few darker spots. Turn over and cook the other side. Repeat with the remaining rotis.