My paternal grandmother and many of the older, Indian grandmothers, who have passed on the art of Roti making down through the generations, would be extremely proud of me! While Headchef rolled his eyes at me at the sight of the brinjals, he lauded me when he saw the perfectly slow rising of the dough during the cooking process and said that my later mother-in-law (bless her dear soul) would have been proud of me!
The concept and making of these wraps arose around many aspects – firstly, from creating practical, everyday alternatives to processed roti and wrap, making them beneficial to a grains free lifestyle, secondly from the gift of brinjals from a friend who proudly handed over 3 large 1.8kg garden-harvested ultra-fresh crop from his garden (love that he didn’t give me chocolates!) thirdly, from a dinner-time conversation around a fabulous tasting mashed brinjal wonder I made the other evening and forthly, from a challenge of the same friend to push my boundries into creating this great tasting wrap. The latter two excited me immensely and creating this Indian paratha (roti with filling)for a low carb, gluten and grains-free lifestyle, is truly my labour of love (for brinjals 😛 ).
For those who love the low carb wonder-in-a-meal that Brinjal provides, and to the many that have expressed their gratitude for sharing the cauliflower wrap recipe, while this may seem a little long-winded in the preparation of this delightfully delicious wrap, with perseverance, you that you will love the outcome. The slow oven-roasting of the fresh garlic-infused brinjal is what adds to the taste factor in this recipe and similar to all the other wraps made with psyllium husk, the end result is a softly-textured wonder in a low carb savoury roti / wrap.
Approximately 1.7kg brinjals,
8-10 t blsp psyllium husk (not psyillum powder or colon cleanse)
Himalayan or Sea salt to taste (approximately 1 1/2 tsp)
Brinjal seasoning of fresh garlic, fresh coriander leaves, 1/2 tsp coriander powder and half tsp cumin powder (it may be adjusted to suit individual tastes)
coconut flour for dusting and assisting to roll the roti/wrap
- Preheat the oven to 180 degrees celsius
- Wash,top and tail brinjals and make deep slits in the flesh
- Add in freshly peeled garlic, inserting deep into the slits
- Roast in an oven until soft for at least 30 minutes
- Cool until you are able to peel the skin off, discarding the skin, retaining the soft pulp
- To the softened brinjal pulp add the fresh coriander leaves, the coriander and cumin powders, salt to taste and if preferred a tablespoon of fresh lemon or lime juice and a green chilli or two if pungency is required. Add these to a blender or food processor and blend until a thick puree has formed
- This puree forms the brinjal mix for the roti /wrap and may be served as a dip with vegetable chips, as hors d’oeuvres or a snack
- Add the brinjal pulp with the psyllium husk and eggs and salt into a food processor and blend as for cauliflower wraps
- Allow the mixture to sit to allow the psyllium husk to expand and the dough to form. Do the finger press test and if it springs back softly, then the dough is ready for use. If it is not dough-ready, you may need to add an extra tablespoon or more of the husk. Turn out the dough onto a coconut flour work surface and form into 6 – 8 balls, then flatten into larger rounds between the palms of your hands.
- Using absorbent coconut flour to dust the worktop surface and rolling pin roll out the roti / wrap. You will notice that the dough may come apart when rolled or develop “stretches”. If this occurs, ball up again and re-roll, as with the cauliflower wrap – this mixture may be of a softer consistency, so patience and coconut flour are your friends! I worked smarter this time around, rolling out on baking paper.
- Dry fry / roast these on a non-stick frying pan or a griddle pan on the stove top. I used both an electric grill and a frying pan, and the worked perfectly. Cook on low heat and when the underside is cooked and has fluffed up / risen, flip over and cook the other side. When cooled, these may be frozen individually or in a batch, separated with baking paper. and wrapped in aluminium foil. The may be defrosted and heated on a non-stick pan or electric griddle, to its’ original state