What are the main ingredients in Fusion Bobotie Rotis?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tea Towel

What is the nutritional information of Fusion Bobotie Rotis?

Calories: 838, Carbs: 142 grams, Fat: grams, Protein: 37.5 grams, Sugar: 45.3 grams, Salt: 1384 grams

How do I prepare Fusion Bobotie Rotis?

MIX & SIMMER: Place a pan over a medium-high heat with a drizzle of oil. When hot, add ½ the diced onion and fry for 4-5 minutes until soft and translucent. Add the grated garlic and ginger and fry for 1 minute, until fragrant, shifting constantly. Add the Indian rub, the drained lentils, the sultanas, ½ the chutney and 40ml of water. Mix until fully combined and leave to simmer for 3-5 minutes until slightly reduced and thickened, stirring occasionally. Season to taste. NUTS & SALSA: Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. In a bowl, mix the diced tomato, the diced cucumber, the remaining onion, a drizzle of olive oil and some seasoning. WARM THE ROTIS: Return the pan to a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. PILE IT UP!: Lay out the warmed cocktail rotis. Spread on the remaining chutney. Pile on the lentil bobotie mix and top with the red onion and tomato salsa. Dollop with the raita and sprinkle over the slivered almonds and the fresh coriander. Scrumptious, Chef!

What should be prepared from my kitchen to make Fusion Bobotie Rotis?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tea Towel

Fusion Bobotie Rotis

A fusion feast! Warm cocktail rotis are piled high with an Indian take on traditional lentil bobotie. Served with raita, chutney and slivered almonds – this ready-in-four-steps dinner will be gobbled in seconds!

Fusion Bobotie Rotis

with raita, slivered almonds & golden sultanas

Hands on Time: 15 - 35 minutes

Overall Time: 20 - 40 minutes

Download the Recipe for 2

Ingredients:

Cocktail Rotis
Cucumber
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
Golden Sultanas
Lentils
Mrs. Balls Chutney
NOMU Indian Rub
Raita
Red Onion
Red Onions
Slivered Almonds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tea Towel

Serves 1

MIX & SIMMER
Place a pan over a medium-high heat with a drizzle of oil. When hot, add ½ the diced onion and fry for 3-4 minutes until soft and translucent. Add the grated garlic and ginger and fry for 1 minute, until fragrant, shifting constantly. Add the Indian rub, the drained lentils, the sultanas, ½ the chutney and 20ml of water. Mix until fully combined and leave to simmer for 3-5 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
NUTS & SALSA
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. In a bowl, mix the diced tomato, the diced cucumber, the remaining onion, a drizzle of olive oil and some seasoning.
WARM THE ROTIS
Return the pan to a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
PILE IT UP!
Lay out the warmed cocktail rotis. Spread on the remaining chutney. Pile on the lentil bobotie mix and top with the red onion and tomato salsa. Dollop with the raita and sprinkle over the slivered almonds and the fresh coriander. Scrumptious, Chef!

Red Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
NOMU Indian Rub - 10ml
Lentils - 120g
Golden Sultanas - 10g
Mrs Ball’s Chutney - 30ml
Slivered Almonds - 10g
Tomato - 1
Cucumber - 50g
Cocktail Rotis - 4
Raita - 30ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

MIX & SIMMER
Place a pan over a medium-high heat with a drizzle of oil. When hot, add ½ the diced onion and fry for 4-5 minutes until soft and translucent. Add the grated garlic and ginger and fry for 1 minute, until fragrant, shifting constantly. Add the Indian rub, the drained lentils, the sultanas, ½ the chutney and 40ml of water. Mix until fully combined and leave to simmer for 3-5 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
NUTS & SALSA
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. In a bowl, mix the diced tomato, the diced cucumber, the remaining onion, a drizzle of olive oil and some seasoning.
WARM THE ROTIS
Return the pan to a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
PILE IT UP!
Lay out the warmed cocktail rotis. Spread on the remaining chutney. Pile on the lentil bobotie mix and top with the red onion and tomato salsa. Dollop with the raita and sprinkle over the slivered almonds and the fresh coriander. Scrumptious, Chef!

Red Onion - 1
Garlic Cloves - 2
Fresh Ginger - 20g
NOMU Indian Rub - 20ml
Lentils - 240g
Golden Sultanas - 20g
Mrs Ball’s Chutney - 60ml
Tomatoes - 2
Cucumber - 100g
Slivered Almonds - 20g
Cocktail Rotis - 8
Raita - 60ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

MIX & SIMMER
Place a pan over a medium-high heat with a drizzle of oil. When hot, add ½ the diced onion and fry for 4-5 minutes until soft and translucent. Add the grated garlic and ginger and fry for 1 minute, until fragrant, shifting constantly. Add the Indian rub, the drained lentils, the sultanas, ½ the chutney and 60ml of water. Mix until fully combined and leave to simmer for 5-6 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
NUTS & SALSA
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. In a bowl, mix the diced tomato, the diced cucumber, the remaining onion, a drizzle of olive oil and some seasoning.
WARM THE ROTIS
Return the pan to a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
PILE IT UP!
Lay out the warmed cocktail rotis. Spread on the remaining chutney. Pile on the lentil bobotie mix and top with the red onion and tomato salsa. Dollop with the raita and sprinkle over the slivered almonds and the fresh coriander. Scrumptious, Chef!

Red Onions - 2
Garlic Cloves - 3
Fresh Ginger - 30g
NOMU Indian Rub - 30ml
Lentils - 360g
Golden Sultanas - 30g
Mrs Ball’s Chutney - 90ml
Slivered Almonds - 30g
Tomatoes - 3
Cucumber - 150g
Cocktail Rotis - 12
Raita - 90ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

MIX & SIMMER
Place a pan over a medium-high heat with a drizzle of oil. When hot, add ½ the diced onion and fry for 5-6 minutes until soft and translucent. Add the grated garlic and ginger and fry for 1 minute, until fragrant, shifting constantly. Add the Indian rub, the drained lentils, the sultanas, ½ the chutney and 80ml of water. Mix until fully combined and leave to simmer for 5-6 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
NUTS & SALSA
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. In a bowl, mix the diced tomato, the diced cucumber, the remaining onion, a drizzle of olive oil and some seasoning.
WARM THE ROTIS
Return the pan to a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
PILE IT UP!
Lay out the warmed cocktail rotis. Spread on the remaining chutney. Pile on the lentil bobotie mix and top with the red onion and tomato salsa. Dollop with the raita and sprinkle over the slivered almonds and the fresh coriander. Scrumptious, Chef!