Curried Chapati Roll Ups
By Mary McDougall
I served this at many dinner parties and potlucks when we lived in Hawaii and it was always a favorite. Garam masala spice mixture is sold in many Asian markets or specialty spice shops, such as Penzeys.
Prep Time: 60 min
Cook Time: 45 min
1 Prepare the sauce first. Place the onions, garlic and ginger in a saucepan with 1/4 cup of the water. Saute for 5 minutes. Add the turmeric and garam masala. Mix well and let cook for 10 minutes. Then add the tomatoes and remaining water, reduce heat and simmer for 30 minutes to blend flavors. Add soy sauce and lemon juice. Mix and remove from heat. While the sauce is cooking, prepare the filling. Place the onions in a large pot with 1/4 cup water. Saute for 5 minutes. Add the mushrooms and cauliflower and remaining water. Add the garam masala, mix well and allow to cook about 15 minutes until cauliflower is tender. Add the cooked rice, mix well and remove from heat.
2 To assemble rolls: On each chapati put a line of rice mixture down the center (about 2/3 cup or so) roll up chapati and place seam side down in large non-stick baking dish to which 1 cup of the sauce has been spooned over the bottom. Repeat until all chapatis and the rice mixture are used. Spoon the remaining sauce over the chapati rolls. Cover and bake at 350 degrees for 45 minutes. Sprinkle with chopped fresh cilantro or parsley before serving, if desired.
HELPFUL HINTS: Whole wheat chapatis are the same as whole wheat flour tortillas. There are several brands made without added oil, Ezekiel probably being the easiest to find. Look for them in your natural food store; sometimes they are found in the frozen food area. This is a good dish to prepare ahead of time and then do the baking just before dinner. This freezes well, so you may want to fill 2 baking dishes, freezing one for later use before the final baking.