Chilli Cheese & Potato Stuffed Roti

Name: Chilli Cheese & Potato Stuffed Roti
Ingredients: 1 x packet of Ainsley Traditional Roti Mix (+160ml cold water/vegetable oil for coating & frying)*; 2 medium potatoes (approx. 175g total when peeled), peeled; ½ green pepper, deseeded, roughly chopped; 2 spring onion, roughly chopped; 1 large clove of garlic, roughly chopped; ½ scotch bonnet chilli or 1 medium-hot red chilli, deseeded; good handful of fresh coriander; 125g grated Cheddar cheese; sea salt; freshly ground black pepper; Ainsley Hot Pepper Sauce or Curried Red Pepper Ketchup, to serve*

www.ainsley-harriott.com

Spicy chilli cheese and potato stuffed rotis inspired by Trinidadian pepper roti—perfect for a flavorful lunch or brunch. Try with fried egg and Ainsley's Red Pepper Ketchup. Enjoy!

View full recipe on www.ainsley-harriott.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.

Share this recipe:

Cooking tools:

Food processor
Rolling pin
Grater
Colander
Saucepan
Mixing bowl
Chef's knife
Cutting board
Skillet
Spatula
Fork
Measuring cup
Measuring spoon
Stove
Plate
Serving bowl

Ingredients

1 x packet of Ainsley Traditional Roti Mix (+160ml cold water/vegetable oil for coating & frying)*
2 medium potatoes (approx. 175g total when peeled), peeled
½ green pepper, deseeded, roughly chopped
2 spring onion, roughly chopped
1 large clove of garlic, roughly chopped
½ scotch bonnet chilli or 1 medium-hot red chilli, deseeded
good handful of fresh coriander
125g grated Cheddar cheese
sea salt
freshly ground black pepper
Ainsley Hot Pepper Sauce or Curried Red Pepper Ketchup, to serve*