I love a stuffed paratha as much as the next Indian, but when life feels too short to make them, I prefer to make these, much quicker stuffed rotis. I tend to stuff them with whatever can be foraged from the fridge, which is how I found this strange and wonderful mixture. Not quite cauliflower cheese or Indian chile cheese toasts, but somewhere in between, and sublime.

Makes 12 (enough for 6 people)


1 pound cauliflower, broken into rough pieces
2 tablespoons canola oil
1 onion, diced
2 Indian green chiles, very finely sliced
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
generous 1 cup Cheddar, grated (5 ounces)


4½ cups all-purpose flour (plus extra to dust)
1 teaspoon salt
4 tablespoons oil (plus extra for the dough)
1 cup plus 2 tablespoons warm water

To make the stuffing, grate the cauliflower or pulse in a food processor until it’s in rice-grain-sized pieces. Put the oil into a frying pan over medium heat and, when hot, add the onion. Fry for around 8 minutes, until soft and golden, then add the green chiles and cumin. Stir-fry for a minute, then add the cauliflower and cook for 4 to 5 minutes. Stir in the salt and black pepper, take off the heat, add the cheese, and stir through.

To make the roti dough, put the flour into a large bowl and mix in the salt, then add the oil and mix well. Make a well in the middle and, little by little, add the water (I use half boiled water, half cold tap water), kneading as you do so, until the dough is soft and springy. Pat with oil and leave to one side.

Flour a clean surface and divide the dough into 12 pieces. Roll each bit between your palms to form a ball, flatten it out, and coat in flour. Roll into a 4-inch round, then recoat both sides in flour and continue rolling out to around 7¼ inches.

Take 2 tablespoons of the stuffing and spread it on one half of the roti, leaving a little room around the edges to seal closed by pressing down. Gently roll over the top with your rolling pin to flatten the stuffed bread, then leave to one side. Repeat.

To cook the stuffed rotis, place a frying pan on medium to high heat. When hot, throw on the first roti and cook for around 3 minutes, turning halfway through. Press down on any uncooked bits of the roti with your spatula until cooked, then transfer to a plate. Repeat.

To keep your rotis warm while you cook the rest, make a foil nest for them to sit in and keep them in the oven on a low heat. Serve with a little pickle, such as the Mysore lemon pickle here.