Mince curry and Homemade Rotis

mince curry, ground beef, hamburger helper, curry spices, dinner, supper, comfort food, indian meal, indian cuisine
There’s nothing like a pot of curry bubbling away on the stove

 In my endeavor to post more food related blogs – lest my readers think all I do is make and eat cake, I decided to start making a note of what I cook and see if anything worth blogging about comes out.

So, last night I made some mince curry and had it with the rotis with a flop proof roti recipe from one of my favourite bloggers, Mitzi (http://blogs.food24.com/members/mitzireddy/).

Cooking is more of an instinct for me where there is no real right and wrong. Sure, the major principles are important but you cannot be a good cook unless you “feel” it. You need to engage all your senses and rely on what feels right. Although, if you’re like my hubby who, in the early part of our relationship, thought stuffing a whole chicken with a can of tuna before roasting it was “right” then we need to go back to the drawing board – and, you’re in the right place. The bloggers you are surrounded with are REAL PEOPLE not gourmet chefs – and we’re always ready and willing to advise and make suggestions.

Mince curry and Homemade Rotis

So, let me tell you how I made the curry:


1 large onion, finely chopped

3 medium carrots, chopped

1 tbl crushed garlic

1 tbl heaped curry powder (in the brand and strength that you prefer)

400g lean mince

1 tbl tomato paste dissolved in about 4 tbl boiling water

1 (410g) can chopped tomatoes

1 tsp tumeric

3 tbl chutney

3 potatoes, peeled and chopped quite small (so that it cooks quickly)

125ml frozen peas

I heated some oil in a pot and fried the onion until soft and just starting to get a bit of colour. I added the chopped carrots and allowed that to start to get soft. I tossed in the garlic and quickly added the curry powder. You need to work quite quickly at this point as you don’t want the spices and garlic to burn (which happens very fast). Add the mince and fry until the majority of the meat is starting to turn brown. Add the tomato paste and canned tomatoes and stir through before adding the tumeric and chutney. Add the potatoes and allow to come to a rapid boil. Leave the lid on and turn down the temperature of the stove and allow to simmer (make fairly fast bubbles) for about 20 minutes. Test the potatoes to see if they are soft. If not, allow to simmer for another 10 minutes before checking again. When the potatoes nearly done, add the peas and allow to cook for another 10 minutes. While this is happening, make the dough for your rotis.

Mitzi’s Roti Recipe

mince curry, ground beef, hamburger helper, curry spices, dinner, supper, comfort food, indian meal, indian cuisine, Soft buttery roti, perfect on its own or any filling you desire (even jam)
Soft buttery roti, perfect on its own or any filling you desire (even jam)

3 cups cake flour

1 teaspoon salt

¼ cup of sunflower oil

30gr butter ghee

1 ½ cups (approx.) hot water

Sift the cake flour and salt into a large bowl.

Sprinkle the oil over the flour and mix into the flour.

Rub in the butter ghee into flour.

Add enough boiling water into the flour to form a soft dough and knead well.

Roll the dough into a long sausage roll. Cut the dough into 15 +- even pieces.

Mould the dough into balls and dust with cake flour.

Roll out thinly into a circle.

Roti can be basted with melted ghee. I find it is a good idea to melt at least 200g of butter in the microwave before you start frying the rotis. Yes, it isn’t healthy but if you don’t, you will have more of a wrap/soft taco than a soft, flaky, melt in the mouth roti ;).

Heat up your frying pan and brush well with melted butter/ghee. Place the roti in the pan and baste with more melted butter. After a few minutes (when bubbles start to appear on the surface, flip the roti over and fry on the other side until nicely puffed up. Repeat until all the rotis have been cooked. Scoop a generous spoonful of the curry into the roti roll up and enjoy.

Notes: As I am feeding a 4 and 7 year old, I kept the curry very mild and didn’t include chillis or anything more spicey. This recipe is just a starting point. Play around and find what you like. The other point is that it is well worth getting a good quality roti from a human (if you don’t want to make it yourself) being rather than one that is churned out in a factory type environment. Mitzi’s recipe is so simple it would be a shame to not try it at least once.

At the end of the day, it’s okay to play with your food. That’s the only way you will find out what works and what doesn’t ;o)


  1. Sous Chef

    September 6, 2012 at 11:00 am

    I must try making those rotis, your blog looks great but one comment though, I find the headings under Recent Posts difficult to read….they break up.

    1. rumtumtiggs

      September 6, 2012 at 11:12 am

      Thank you Sue, I will look into it and try to fix. Hope you’re well. Really miss DD’s and hope to see you again soon xx

  2. Chantel Petersen

    June 25, 2015 at 8:07 am

    Hi would love to have these recipes in future

    1. rumtumtiggs

      June 25, 2015 at 9:35 am

      Thanks for your comment Chantel. Is there any particular recipe you would like me to post? :)

  3. rene

    September 24, 2018 at 6:55 am

    Love the Roti’s made them yesterday quick and easy looking for a vegetables breyani recipe please if have one

    1. rumtumtiggs

      September 26, 2018 at 3:51 pm

      Thanks for your lovely comment, Rene. I have not yet found a vegetarian breyani recipe that I really like. But I will keep looking and let you know if I find one.

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