Roti And Mince Recipe | South African Indian Flatbread Dish

Roti And Mince Recipe

Gianpiero Rusconi

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

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Cuisine:

South African

Course:

Main Course

Servings:

4 people

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EQUIPMENT:

• Heavy-bottomed pot
• Stove
• Spatula
• Vegetable oil
• Chopping board
• Knife
• Measuring spoons
• Ground cumin
• Ground coriander
• Ground turmeric
• Chilli powder
• Salt
• Pepper
• Pan
• Rotis
• Fresh coriander (optional)

INGREDIENTS:

• 500g mince
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 4 rotis or flatbreads
• Fresh coriander, for garnish (optional)

INSTRUCTIONS:

1. Start off by prepping your ingredients. You want to have everything at the ready to ensure the process runs smoothly. Chop your onion and mince your garlic, set these aside for now.
2. Place a heavy-bottomed pot on the stove and heat it up over a medium-high heat setting. Add the vegetable oil and allow it to heat up.
3. Add your chopped onion into the pot. Stirring frequently, sweat the onions until they turn translucent. This should take around 5 to 7 minutes.
4. Next, stir in the minced garlic. Continue to stir and sauté these for roughly a minute. This is to release the garlic's flavour into the oil and onions.
5. Add the mince to the pot. Break up the mince using your spatula and keep stirring until all the mince turns a brown colour. This process could take up to 10 minutes.
6. Now, it's time to add some flavour. Stir in your ground cumin, ground coriander, ground turmeric, and chilli powder. Season with salt and pepper to your taste. Keep stirring until all the ingredients are well combined and the flavours have had a chance to meld together. This should take 5 minutes or so.
7. Lower your heat down to a simmer and allow your mince to gently cook for another 15 to 20 minutes. Stir occasionally to prevent sticking and burning, and to ensure that all the mince is cooked evenly. The mince should be fully cooked and the flavours well incorporated.
8. While your mince is simmering away, take this time to heat up your rotis. You can do this by placing each roti one at a time in a dry, hot pan, giving each side a minute or so. You'll see the roti puff up slightly, and when it does, you know it's ready.
9. Once your rotis are heated and the mince is ready, it's time to dish up. Scoop a generous helping of mince onto each warmed roti. Fold over the roti to encase the mince.
10. For the final touch, garnish each mince-filled roti with some fresh coriander if you have on hand. This not only adds a pop of colour but an additional layer of taste as well.
11. That's it, folks! A simple yet classic South African Roti and Mince meal. Enjoy it for lunch or dinner, or anytime you're in need of a comforting and tasty meal.

Roti and Mince: History

Brace yourself for a delightful journey into the origins of South Africa’s much-loved dish, Roti and Mince. Steeped in diverse cultural influences, this scrumptious treat traces its roots back to the Indian subcontinent. When Indian indentured labourers arrived on the sunny coasts of South Africa in the 19th century, they brought with them vibrant flavours and cooking techniques that fused with local fare. The result? A magnificent culinary song of spice, texture and heartwarming sustenance. ‘Roti’ is a flatbread borrowed from the Indian cuisine, while ‘Mince’, short for ‘mincemeat’, typically denotes ground or finely chopped meat in English. Combined, these elements form a dish that’s both comforting and tantalisingly aromatic.

Tips & Tricks

Ah, here comes the juicy part, my friends! While preparing Roti and Mince may seem straightforward, a few thoughtful touches can transform this dish from delightful to divine. First, be generous with your spices when cooking your mince. Curry powder, turmeric, cumin – let’s have a party! But remember, always sauté your spices before adding your meat; it really wakes them up. When it comes to cooking the roti, patience is key. Allow your dough to rest well so that each roti puffs up beautifully when cooked. Lastly, a dollop of tangy chutney as a garnish beautifully complements the richness of the mincemeat. A dollop of personal wisdom there!

Best Occassions to Serve Roti and Mince

A pot of Roti and Mince is always a welcome sight. It’s the perfect communal dish for any gathering, or just a cosy evening meal when you’re in the mood for something hearty and satisfying. Be it Family Day, a friendly get-together, or merely a delectably lazy Sunday afternoon, serving up Roti and Mince guarantees happy tummies and smiling faces.

Recipes & Sides That Go Well With Roti & Mince

• Chutney: Helps cut through the richness of the mince.
• Steamed veggies: A healthy, colourful balance to the heartiness of the dish.
• Pickled onions: Adds zesty bite that wonderfully offsets the deep notes of the meat.
• Rice: Soaks up the flavoursome sauces and adds a touch of simplicity.

Ingredient Alternatives for Roti and Mince

• Ground turkey or chicken: A lighter alternative to red meat.
• Gluten-free flour: For those with dietary restrictions.
• Lentils: A hearty vegetarian swap for mince.
• Coconut milk: To use in the dough instead of regular milk for a vegan touch.

Troubleshooting (Common Problems)

• Dough doesn’t puff up: Make sure it’s well-rested and roll it out to an even thickness.
• Mince lacks flavour: Don’t skimp on the spices or seasoning – they’re the soul of the dish!
• Roti is hard: Don’t overcook it – a soft roti is a perfect roti.

Roti and Mince: Alternatives and Similar Recipes

• Spiced Lentil Roti: A vegetarian twist.
• Roti with mushroom and peas: A uniquely delicious combo.
• Chicken curry roti: For those who prefer poultry.
• Chapati and beef stew: A delightful East African twist on the concept.